Can I make this sundae ahead of time?

Yes! You can prepare the brownie chunks and coconut whip in advance. Store brownies in an airtight container and refrigerate the coconut whip. Assemble the sundae just before serving to maintain the creamy texture of the cashewmilk ice cream.

What if I don’t have cashewmilk ice cream?

You can substitute with any plant-based ice cream, such as almond, oat, or soy-based alternatives. For the richest chocolate flavor, choose a dark chocolate or chocolate truffle variety.

Can I freeze the assembled sundae?

It’s best to enjoy this sundae immediately. Freezing after assembly may alter the texture of the coconut whip and ice cream. However, brownie chunks can be frozen separately for future use.

Vegan Chocolate Brownie Sundae: Decadent and Dairy-Free Delight

Name: Vegan Chocolate Brownie Sundae
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Vegan
Ingredients: Cashewmilk Frozen Dessert: 3 scoops (approximately 150g); Vegan Brownie Chunks: prepared from recipe below (about 8 chunks); Coconut Whip: 2 tbsp per sundae; Chocolate Shavings: 1 tbsp per sundae; Fresh Cherries: 4-5 cherries, chopped; Waffle Bowls (optional): 1 per sundae; Brownies: Aquafaba: 1/4 cup (60ml); Brown Sugar: 1/3 cup + 2 tbsp (80g); Coconut Oil: 1/3 cup (75ml); Dark Chocolate: 90g, chopped; All-Purpose Flour: 2/3 cup + 1 tbsp (85g); Cocoa Powder: 2 tbsp (15g); Sea Salt: 1/4 tsp (1g); Baking Soda: 1/4 tsp (1g); Coconut Whip: Coconut Cream: 1 can (400ml), chilled overnight; Cream of Tartar: 1/4 tsp (1g); Sugar: 1 tbsp (12g)

Description

Indulge in a rich and decadent Vegan Chocolate Brownie Sundae featuring fudgy vegan brownies, creamy cashewmilk ice cream, fluffy coconut whip, chocolate shavings, and fresh cherries.

Ingredients

Cashewmilk Frozen Dessert: 3 scoops (approximately 150g)
Vegan Brownie Chunks: prepared from recipe below (about 8 chunks)
Coconut Whip: 2 tbsp per sundae
Chocolate Shavings: 1 tbsp per sundae
Fresh Cherries: 4-5 cherries, chopped
Waffle Bowls (optional): 1 per sundae
Brownies:
- Aquafaba: 1/4 cup (60ml)
- Brown Sugar: 1/3 cup + 2 tbsp (80g)
- Coconut Oil: 1/3 cup (75ml)
- Dark Chocolate: 90g, chopped
- All-Purpose Flour: 2/3 cup + 1 tbsp (85g)
- Cocoa Powder: 2 tbsp (15g)
- Sea Salt: 1/4 tsp (1g)
- Baking Soda: 1/4 tsp (1g)
Coconut Whip:
- Coconut Cream: 1 can (400ml), chilled overnight
- Cream of Tartar: 1/4 tsp (1g)
- Sugar: 1 tbsp (12g)

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Instructions

Preheat oven to 325°F (163°C) and line a loaf pan with parchment paper, spraying with non-stick cooking spray.
Beat aquafaba (1/4 cup) and brown sugar (1/3 cup + 2 tbsp) in a stand mixer until thick, shiny, and voluminous.
Melt dark chocolate (90g) and coconut oil (1/3 cup) in a double boiler, then cool slightly.
Fold melted chocolate into whipped aquafaba, then gently fold in flour (2/3 cup + 1 tbsp), cocoa powder (2 tbsp), sea salt (1/4 tsp), and baking soda (1/4 tsp).
Pour batter into prepared pan and bake for 20 minutes, or until a toothpick comes out clean. Cool and cut into chunks.
Prepare coconut whip: scoop thick coconut cream (1 can), add sugar (1 tbsp) and cream of tartar (1/4 tsp), and whip until light and fluffy.
Assemble sundae: place three scoops (150g) of cashewmilk ice cream in a bowl or waffle bowl, top with brownie chunks (about 8 pieces), 2 tbsp coconut whip, 1 tbsp chocolate shavings, and 4-5 chopped cherries.

Notes

Use high-quality chocolate for richer brownies.
Chill coconut cream for at least 24 hours before whipping.
Serve immediately to prevent ice cream from melting.
Store leftover brownies in an airtight container for up to three days.
Substitute cherries with seasonal fruits if desired.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking and assembly
Cuisine: Vegan

Nutrition

Serving Size: 1 sundae
Calories: 450
Sugar: 28g
Sodium: 90mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg