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Hot fudge sundae with vanilla ice cream

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Ingredients

Vanilla ice cream
  • 1 can 13.5-ounce can coconut milk
  • 1 1/2 cup almond or soy milk
  • 3/4 cup agave
  • 3 tablespoon canola oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 3/4 teaspoon xanthan or guar gum
Hot fudge
  • 1 can 13.5-ounce can coconut milk
  • 1 1/2 cup almond or soy milk
  • 3/4 cup agave
  • 3 tablespoon canola oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 3/4 teaspoon xanthan or guar gum
  • 1/2 cup canned coconut milk, mixed well before measuring
  • 1 cup semisweet chocolate chips (dairy-free)
  • 1 tablespoon agave
  • 1/2 teaspoon pure vanilla extract

Preparation

Baking Directions:

Process coconut milk, almond milk, agave, oil, vanilla extract, salt, and xanthan gum in a blender.

Chill in the refrigerator for 3 hours.

Once the ice cream base is chilled, prepare in an ice-cream maker according to manufacturer's instructions.

In a small saucepan, heat coconut milk over medium-high heat until it just boils.

Turn heat to low and whisk in chocolate chips.

Let cook, whisking frequently, until smooth.

Remove from heat and whisk in agave and vanilla.

Assemble your sundae by scooping the ice cream into individual bowls.

Top with hot fudge, coconut whipped cream and any other toppings you want, such as shredded coconut or toasted almonds.