Who said that gluten-free, vegan had to be boring? Doesn't this hot fudge sundae make you want to lick the screen? Okay, well, how about I just tell you how I made it and you can eat one for yourself.
This hot fudge sundae is gluten-free, dairy-free, egg-free, soy-free, and GMO-free.
To make the ice cream for 2 servings all you need is:
- One large banana
- 3 tbsp of So Delicious Orignal flavor Creamer
Slice the banana into small pieces and put into a plastic container and freeze over night.
Put the frozen banana slices and creamer into a food processor and blend until the banana has the consistency of a soft serve ice cream. You can make a raw version of this ice cream and just use frozen banana. I added the creamer because the creamer gives this ice cream a texture more like regular ice cream.
Put the soft ice cream back into the plastic container and freeze for at least 4 hours. Overnight freezing is best. Enjoy!
Here is the recipe to make gluten-free vegan whipped cream. One of the ingredients for the whipped cream requires overnight refrigeration to make the recipe.
To make the fudge sauce:
- 3 tbsp cocoa powder (I used Trader Joe's cocoa powder)
- 4 tbsp vegan cane sugar (I used Whole Foods 365 brand. Use organic cane sugar for a non-vegan sauce.)*
- 2 tbsp dairy-free milk (I used rice milk. You can also use almond, cashew, or coconut milk.)
In a microwave safe bowl, pour in the cocoa powder first, then the sugar, and stir in the milk. The powder and sugar won't really blend with the milk but that's okay.
Put the bowl in the microwave and heat on high for 30 seconds. Stir the sauce thoroughly until you get a smooth sauce. Let the sauce sit for a couple minutes before using.
For toppings in my hot fudge sundae, I added walnuts and crispy Quinoa I found in the bulk foods section of one of my local Whole Foods.
What fun toppings do you like to add to your sundae?
*Vegan cane sugar is different from regular cane sugar because bone char is not used in the processing.