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Double Chocolate-Almond Vegan Ice Cream Sundae

Posted on by Alisa Fleming in Alisa's Recipes, Dairy-Free Recipes with 3 Comments
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I’m a sucker for all things nut butter – especially sweet homemade nut butter sauces. And what goes better with nuts than chocolate? So in honor of chocolate ice cream day (yes, no joke, our chocolate ice cream love dates back to the 18th century!), I made this chocolate almond vegan ice cream sundae with a quadruple dose of almonds and a double dose of intense chocolate. Of course, if almond isn’t your top nutty pick, you can substitute peanut butter, cashews, or even go nut-free (see my notes below for substitutions).

Chocolate Almond Vegan Ice Cream Sundae - Gluten-Free, Dairy-Free, Soy-Free

Of course, I started with a rich and creamy base of dairy-free chocolate ice cream! In keeping with the almond theme, and for a lower sugar treat, I used Almond Milk Chocolate Non-Dairy Ice Cream. Next up was a thick layer of buttery almond sauce, made with “raw” almonds, protein-rich vanilla almond milk, and sweetened with maple syrup.

For the grand finale, I topped this vegan ice cream sundae with allergy-friendly mini chocolate chips and maple almonds (sliced almonds can be used instead).

Chocolate Almond Vegan Ice Cream Sundae - Gluten-Free, Dairy-Free, Soy-Free

As you can see, it’s hot here, darn hot! Summer has hit insanely early, bringing temps in the triple digits, so it was near impossible for me to take some good pictures as my vegan ice cream sundae “prop” quickly melted. Though I must admit that it was equally delicious in its cool part liquid state.

Chocolate Almond Vegan Ice Cream Sundae - Gluten-Free, Dairy-Free, Soy-FreeNut-Free Option: You can use 2 tablespoons of sunflower seed butter in place of the almonds, vanilla coconut milk beverage or rice milk in place of the almond milk, omit the nut topping (why not double the chocolate chips?!), and use chocolate coconut milk ice cream as your base. Just change the name to a Buttery Chocolate Vegan Ice Cream Sundae!

Double Chocolate-Almond Vegan Ice Cream Sundae
Prep time

Total time


This recipe was created in honor of National Chocolate Ice Cream Day and So Delicious Dairy Free.
Serves: 8 sundaes


  1. If using almonds, grind them in a spice grinder or small food processor until they powder or even begin to turn a bit buttery.
  2. Place the ground almonds or almond butter, maple syrup, coconut oil, almond milk, vanilla, and pinches of salt in your blender, and whiz until smooth. If using ground nuts, it will thicken as it sits. Simply blend in more almond milk to your desired consistency once ready to use.
  3. Scoop the ice cream between eight dishes (you can do just one or more servings, and save some of the sauce for later!), drizzle on the sauce, top with chocolate chips, almonds, and if desired, a sprinkling of coarse sea salt (I can’t get enough of the sweet and salty contrast!).
  4. Store any leftover sauce in the refrigerator for up to a few days – it can also be frozen. Note that the sauce will set-up. Reheat it before using again, whisk, and if needed, whisk in some more almond milk to your desired consistency.

Oil: I like to use coconut oil for its buttery taste and because it thickens the sauce as it cools. You can use another oil if you would prefer that the sauce stay quite fluid – almond oil would be ideal.

For a discount on dairy-free, gluten-free ice cream, see this printable So Delicious Coupon

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. Hallie @ Daily BitesJune 8, 2013 at 2:09 pmReply

    Hello chocolate heaven!! That sauce sounds amazing, Alisa. Can’t wait to try it this summer on a hot day. :)

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