If you love chocolate as much as I do, you'll love everything about this Ice Cream Sundae covered with our homemade Chocolate Sauce. You can purchase non-dairy ice cream or check out our homemade ice cream recipes below for a fabulous dessert guaranteed to satisfy anyone's sweet tooth!
Chocolate Sauce:
1 1/2 cups vegan powdered sugar
6 tablespoons of cacao powder
1/2 cup canned coconut milk, mix well before measuring
1 tablespoon of vanilla
pinch of salt
Whisk together the powdered sugar, cacao powder, and salt in a small saucepan.
Over medium-high heat, slowly whisk in the coconut milk. Continue to cook while frequently whisking until the mixture is well combined and begins to boil.
Reduce the heat to low and whisk in the vanilla. Cook for another minute, then remove from the heat.
Transfer to a small canning jar with a lid if you have one. If not, any heat-proof container will work.
Scoop the ice cream into individual dessert cups to assemble the chocolate sundaes. Top with chocolate sauce, vegan whipped cream topping, and a fresh cherry. Other toppings, such as shredded coconut, peanuts, or toasted almonds, can also be used.
Refrigerate any unused portion for up to 2 weeks.
