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Vegan Ice Cream Sauce - 3 ways

Author Melissa

Ingredients

Raspberry Sauce:

  • 6 oz raspberries, fresh or frozen thawed
  • ¼ cup coconut sugar
  • ¼ cup water
  • 1 teaspoon corn starch or arrowroot starch

Chocolate Sauce:

  • ½ cup cocoa powder
  • ¾ cup water
  • ½ - ¾ cup coconut sugar

Caramel Sauce:

  • ¾ cup coconut sugar
  • 1 13.5 oz can full fat coconut milk
  • ½ teaspoon vanilla
  • pinch of salt

Instructions

Raspberry sauce:

  • Combine all ingredients in a small sauce pan.
  • Bring to a boil and reduce heat to a simmer. Simmer 5-10 minutes or until raspberries have broken, stirring often.
  • Strain to remove seeds and transfer to a clean jar. Allow to cool uncovered before moving to the fridge.

Chocolate Sauce:

  • 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.
  • Transfer to a clean jar and allow to cool uncovered before moving to the fridge.

Caramel Sauce:

  • 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.
  • 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.

Notes

  • 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.