HOT FUDGE ICE CREAM SUNDAES
SERVES 8 PORTIONS
VANILLA ICE CREAM
1 1/2 cups raw cashews, soaked in warm water for 1 hour and drained, water discarded
One 383g (13.5oz) can coconut milk
1/2 cup maple syrup
1 tbsp. arrowroot powder
2 tbsp. grapeseed oil (or sunflower oil)
1 1/2 tsp. vanilla powder
1 tsp. vanilla extract
1/4 tsp. salt
NUTRITIONAL VALUES
Calories: 430kcal
Fat: 33g (17.9g S.Fat)
Carbs: 33.9g
Protein:6.2g
Sugar: 21.4g
Sodium: 172mg
METHOD
To make the ice cream : In a blender, combine the cashews, coconut milk, maple syrup, arrowroot, oil, vanilla powder, vanilla extract, and salt. Blend until completely smooth. Refrigerate for 2 hours, or until completely chilled.
Follow the manufacturer's instructions for processing in your ice cream maker. Transfer the ice cream to a glass or metal bowl once it has reached the consistency of thick, soft-serve. Cover the bowl with plastic wrap after placing a piece of parchment paper on top of the ice cream to prevent contact with air (and thus reducing freezer burn). Before serving, place the ice cream in the freezer for at least 3 or 4 hours. Allow the ice cream to soften for about 5 minutes before serving.
To make the hot fudge : Melt the chocolate in a double boiler or a heatproof bowl set over a pan of boiling water until completely smooth, stirring frequently. In a medium mixing bowl, combine the coconut milk, cocoa powder, sugar, coconut oil, arrowroot, and salt while the chocolate melts.
Slowly whisk the milk mixture into the melted chocolate and stir for 1 to 2 minutes, or until heated through. Take the pan off the heat. If you make this ahead of time, once it has cooled, store it in an airtight container in the refrigerator. It will become very thick and must be reheated before serving.
Prepare all the toppings you intend to serve. To assemble, scoop as much ice cream as desired into a bowl, drizzle with hot fudge, and top with desired toppings.
Follow the manufacturer's instructions for processing in your ice cream maker. Transfer the ice cream to a glass or metal bowl once it has reached the consistency of thick, soft-serve. Cover the bowl with plastic wrap after placing a piece of parchment paper on top of the ice cream to prevent contact with air (and thus reducing freezer burn). Before serving, place the ice cream in the freezer for at least 3 or 4 hours. Allow the ice cream to soften for about 5 minutes before serving.
To make the hot fudge : Melt the chocolate in a double boiler or a heatproof bowl set over a pan of boiling water until completely smooth, stirring frequently. In a medium mixing bowl, combine the coconut milk, cocoa powder, sugar, coconut oil, arrowroot, and salt while the chocolate melts.
Slowly whisk the milk mixture into the melted chocolate and stir for 1 to 2 minutes, or until heated through. Take the pan off the heat. If you make this ahead of time, once it has cooled, store it in an airtight container in the refrigerator. It will become very thick and must be reheated before serving.
Prepare all the toppings you intend to serve. To assemble, scoop as much ice cream as desired into a bowl, drizzle with hot fudge, and top with desired toppings.
