Vegan Ice Cream Sauces, 3 ways - chocolate, caramel and raspberry. Perfect for topping your favorite vegan ice cream and more!
Happy Summer friends!
Living in Florida, ice cream and popsicles (and central air!) are how we get through the hot, sticky days of summer. And what's better on a nice bowl of creamy sweet ice cream than a delicious sauce?! So, today I'm sharing a trio of simple, crave able vegan ice cream sauces perfect for all your ice cream topping needs.
Raspberry, chocolate and caramel are pretty much the perfect flavors to go with nearly any ice cream. Pictured above are mint chip with raspberry, cookie dough with chocolate and rocky road with caramel.
And each of these sauces are incredibly simple, requiring just a few ingredients and not a lot of time to whip up.
Ok, normally I'm a chocolate girl, but that raspberry sauce has me swooning. Just look at it, so gorgeous and just tart enough to balance the sweetness of the ice cream. So good. It'd be great on pancakes and waffles and plenty of other desserts too.
And speaking of chocolate...this sauce is very similar to the bottled stuff many of us grew up squirting over ice cream and in milk, only better because there are no weird ingredients. You can totally mix this sauce in with your favorite non dairy milk for a yummy, completely vegan glass of chocolate milk too.
When making the chocolate sauce you can choose how sweet you like it. If you prefer dark chocolate as we do, then use the lower amount listed or if milk chocolate is more your taste, use the higher amount listed in the recipe below.
The caramel sauce takes a bit longer to make than the other two sauces, but still only about 30 minutes. It's totally worth those extra 15 minutes, so dang good!
Canned coconut milk and coconut sugar are the basis. I used full fat coconut milk, but I'm sure you can use lite as well. The sauce will not thicken as much and won't be as rich, but it will still be yummy.
I can think of so many ways to use this oh so delicious caramel sauce too. It'd be great for dipping apple slices or drizzled over brownie sundaes or even with cake as a filling between the layers. Yum!
What are some of your favorite ways to stay cool through the summer? Looking for suggestions here 🙂 let my know in the comments below.
If you try any of these sauces, let me know how it turns out! Leave a comment and rating below. Oh, and snap a pic and tag it @weelittlevegans on Instagram. I love to see what you make!
- 6 oz raspberries, fresh or frozen thawed
- ¼ cup coconut sugar
- ¼ cup water
- 1 teaspoon corn starch or arrowroot starch
- ½ cup cocoa powder
- ¾ cup water
- ½ - ¾ cup coconut sugar
- ¾ cup coconut sugar
- 1 13.5 oz can full fat coconut milk
- ½ teaspoon vanilla
- pinch of salt
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Combine all ingredients in a small sauce pan.
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Bring to a boil and reduce heat to a simmer. Simmer 5-10 minutes or until raspberries have broken, stirring often.
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Strain to remove seeds and transfer to a clean jar. Allow to cool uncovered before moving to the fridge.
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Combine all ingredients in a small sauce pan. Bring just to a boil and reduce heat to a simmer. Continue to simmer while stirring until thickened, about 10 - 15 minutes.
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Transfer to a clean jar and allow to cool uncovered before moving to the fridge.
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Combine all ingredients in medium sauce pan. Bring to a boil, then reduce heat to a gentle simmer. Continue to simmer for 25-35 minutes, stirring often, until thickened and coats the back of a spoon. The color will aslo darken.
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Remove from heat. Stir in salt and vanilla. Trasfer to a clean jar and allow to cool uncovered before moving to the fridge. The caramel will thicken and become lighter in color in the fridge. Warm up slightly to return to a sauce.
- Raspberry sauce - recipe yields ½ cup as stated. Recipe can easily be doubled.
- Chocolate sauce - recipe yields 1 cup as stated.
- Caramel Sauce - recipe yields about 1 cup as stated.
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