Vegan Ice Cream Sauce - 3 ways
Vegan Ice Cream Sauces, 3 ways - chocolate, caramel and raspberry. Perfect for topping your favorite vegan ice cream and more!
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 written. Recipe can easily be doubled.
- Chocolate sauce - recipe yields 1 cup as written.
- Caramel Sauce - recipe yields about 1 cup as written.
