I have updated this recipe – quicker, yummier, more scoopable and lower in calories!
My favourite dessert has always been a hot fudge sundae. When I was a kid, my idea of heaven was to be taken to a cafe by my Dad and have a hot fudge sundae – no nuts! (I know, I have always been a purist with my sundaes!).
Years passed and as I grew older I developed lactose intolerance. (Heavy sigh….). For a long time it was impossible to find dairy free ‘ice cream’ – then the soy stuff came out and it just wasn’t the same.
More years passed and I learned that sugar was doing me more harm than good, so even the lactose free ‘ice creams’ which were now improving, were no longer on the menu, never mind the fudge sauce!
So finally I started a quest to develop a decent dairy free, sugar free hot fudge sundae! And here is my vanilla – with fudge sauce! Quite tasty indeed.
This dairy free, coconut cream based ice cream is a revelation! Move over, Haagen Daz! It doesn’t taste too strongly of coconut, and go ahead and add extra vanilla if you wish (or, indeed, other flavours!). It is such an easy recipe and scoopable! Whoah!
For strict paleo people, you may want to skip the xanthan gum and glycerine, and substitute maple syrup or honey for sweetener which will help keep the concoction from being too hard.
I recommend using an ice cream machine for this – see notes.
The Fudge sauce recipe is in the notes – with the nutritional breakdown.
(P.S. If you would like some additional help with your weight-loss journey, check my weight-loss plans with shopping lists and stall breakers – x)
- 1 cup/ 250ml unsweetened almond milk
- 2 whole eggs (pasteurised or Lion's Mark - free from salmonella)
- ½ cup of Swerve or Natvia, or Sukrin powdered (plus Stevia drops to taste if desired)
- 1 tsp vanilla
- 10 oz/320ml coconut cream (2 small cans, or if you can't get them measure out the cream from the top of a tin of coconut milk/can also use a 250ml carton, still works)
- ¼ tsp salt
- 1 tbsp xanthan gum
- Glycerin, food grade 38ml/1.5oz (this doesn't have to be exact, a bit more is fine)
- Simply blend all the ingredients together with a stick blender or in a food processor.
- Churn in an ice cream machine until the paddles have difficult turning. Superb eating straight away or pack into an airtight freezer container and freeze. Let soften slightly before serving. This should be scoopable!
If you try this, let me know how it works for you!
For the Hot Fudge:
1 cup/250 ml unsweetened almond milk
3oz/80g sugar-free chocolate (I use Cavalier Stevia sweetened dark chocolate, you can also use Chocoperfection or a high content chocolate such as Lindt 80-90% but values will need adjusting)
2 tbsp butter, ghee or cooconut oil (I use butter)
1 tsp vanilla
To make the fudge sauce:
Heat the almond milk until hot but not simmering, place in a jar with tight lid along with the rest of the ingredients and shake until the chocolate is melted and everything is combined. I like to add some sweetener at this point - I have a sweet tooth! Optional but you may sweeten it up to taste with your favourite. I recommend liquid Stevia or Sucralose and powdered erythritol for a smooth finish.
Fudge sauce makes 10 servings of about 2 tbsp each: 59kcal 5g fat 2g carb (<1net) 1g protein
See below for ice cream stats..
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