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.
Recipe by Go Dairy Free at