SERVES 8
PREP TIME: 15 minutes (not including time to make Vanilla Whipped Cream)
ACTIVE TIME: 30 minutes INACTIVE TIME: 6 hours
vanilla ice cream
1½ cups raw cashews, soaked in warm water for 1 hour and drained, water discarded
One 13.5-ounce can coconut milk
½ cup maple syrup
1 tablespoon arrowroot powder
2 tablespoons grapeseed oil (or sunflower oil)
1½ teaspoons vanilla powder
1 teaspoon vanilla extract
¼ teaspoon salt
hot fudge
½ cup vegan chocolate chips (or chunks)
1 cup lite coconut milk
¼ cup cocoa powder
¼ cup brown sugar (or coconut sugar)
2 tablespoons coconut oil, melted
1 tablespoon arrowroot powder
¼ teaspoon salt
toppings (all optional)
Vanilla Whipped Cream
Chopped nuts (such as almonds, peanuts,
pecans)
Chopped fruit (such as strawberries, bananas,
mango)
Vegan chocolate chips & sprinkles
Vegan marshmallows (soy-free if necessary)
Crumbled vegan cookies (gluten-free if
necessary)
Caramel Cashew Granola (or store-bought
vegan granola)
Maraschino cherries
1. To make the ice cream : Combine the cashews, coconut milk, maple syrup, arrowroot, oil, vanilla powder,
vanilla extract, and salt in a blender and blend until completely smooth. Refrigerate until completely chilled, about
2 hours.
2. Process in your ice cream maker, according to the manufacturer’s instructions. When the ice cream reaches the
consistency of a thick soft-serve, transfer to a glass or metal bowl. Place a piece of parchment paper on top of the
ice cream to prevent contact with air (thus reducing freezer burn), then cover the bowl with plastic wrap. Freeze
the ice cream for at least 3 or 4 hours before serving. You may need to let the ice cream soften for about 5 minutes
before serving.
3. To make the hot fudge : Melt the chocolate in a double boiler or a heatproof bowl on top of a pan of boiling
water, stirring frequently, until completely smooth. While the chocolate is melting, whisk together the coconut
milk, cocoa powder, sugar, coconut oil, arrow-root, and salt in a medium bowl.
4. Slowly whisk the milk mixture into the melted chocolate and stir until heated through, 1 to 2 minutes. Remove
from the heat. If you make this in advance, once it has cooled, you can refrigerate the sauce in an airtight container.
It will get very thick, so you will have to reheat it before serving.
5. Prepare all of the toppings you plan on serving. To assemble, scoop as much ice cream as desired into a bowl,
drizzle hot fudge all over it, and top with all the preferred toppings.
Hot Fudge Ice Cream Sundaes
