Summer is almost upon us and even though ice cream is a year-round (almost daily) thing for us…summer is a perfect excuse to eat more! I was a bit appalled at my parenting lapse when neither of my girls had any idea what a “hot fudge sundae” could possibly be. Well, I fixed that today…and my house smells so good!
There are three different recipes for dairy-free chocolate sauce here, depending on your chocolate tastes and what you have in your pantry. The first is a chocolate syrup, nearly identical to Hershey’s syrup, and much cheaper than $6 Ahlaska Chocolate Syrup. It is perfect for mixing with soy milk or rice milk to make your own chocolate milk and it lasts for quite a while in the fridge.
The second is thick, dark and glossy. It reminds me of Sander’s Fudge Topping, and this was the girls’ favorite.
The third is an adaptation of my mom’s hot fudge recipe, substituting coconut milk for the evaporated milk. This is more of a “milk chocolate” sauce and is thinner than the second recipe. This was the favorite of the adults in the house, but we’ve also had gallons of my mom’s hot fudge over Schwann’s Peppermint Stick ice cream through the years…I guess we’re a bit set in our hot fudge ways.
You can make some Simple Vanilla Ice Cream or just buy Tofutti or SoyDelicious. The whipped cream is Rich’s Whip in my new cream whipper!
- ½ cup dairy and nut-free cocoa powder ( I used Nestle)
- 1 cup water
- 2 cups sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla
- Mix water, cocoa, sugar and salt in a
2 quartsaucepan over high heat.
- Whisk until everything dissolves and then bring to a full boil, stirring occasionally.
- Reduce heat and boil for a full 3 minutes, make sure it doesn't boil over!
- Remove from heat and stir in the salt and vanilla.
- Allow to cool and then pour into a pint-sized canning jar, or an old cleaned-out Hershey's squeeze bottle.
- Store in the fridge for a month or two.
- ⅔ cup plain soymilk
- ½ cup light corn syrup
- ⅓ cup brown sugar
- ¼ cup dairy-free and nut-free cocoa powder ( I used Nestle)
- ¼ teaspoon salt
- ¾ cup dairy-free and nut-free chocolate chips (I used Divvies)
- 2 Tablespoons dairy-free margarine (This is probably optional, I used Fleischmann’s Unsalted Margarine)
- Bring soymilk, corn syrup, sugar, cocoa, salt and half the chocolate chips to a boil in a 2 quart saucepan over medium heat, stirring until the chocolate is melted.
- Reduce heat and cook at a low boil, stirring occasionally, for 5 minutes.
- Remove from heat and stir in the remaining chocolate, vanilla and the margarine (if you are using it) until smooth.
- Makes about 2 cups, keeps refrigerated for 1 week.
- 1 can coconut milk (14
- ¼ cup (make it heaping) dairy and nut-free cocoa powder (I used Nestle)
- 1 cup sugar
- ⅛ teaspoon salt
- Bring everything to a boil in a medium saucepan over high heat.
- Reduce heat and cook at a low boil for 5 minutes.
- Store refrigerated for 1 week.
- 3 cups plain soy creamer (about 1½ pints, if you use vanilla soy creamer, omit the ⅓ c sugar & 1 t. vanilla)
- 20 regular marshmallows (about ½ bag)
- ⅓ cup sugar
- 2 T. oil (avocado, coconut , soy or canola would be fine)
- 1 t. vanilla
- ) Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
- ) Heat for 1-2 minutes, until soft and puffy.
- ) Whisk the soft marshmallows with ½ cup soy creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
- ) Add the remaining 2½ cups of creamer, sugar, oil, & vanilla. You can omit the sugar and vanilla if you’re already using vanilla soy creamer.
- ) Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinartthat is wonderful.