Strawberry Hot Fudge Sundae

June 14, 2017

Strawberry Hot Fudge Sundae by Faring Well #vegan

I just finished eating a big bowl of veggie slaw I created for my afternoon snack today, and it was pretty delicious, but seeing these photos makes me wish I had another sundae instead *wink wink*. Ever since my birthday passed, and my tummy troubles kept me from enjoying a celebratory dessert, I’ve had major hot fudge sundae cravings. As of recently ice cream has been a big time tummy-calmer for me, that and roasted sweet potatoes (not together, don’t worry). So bring on the bowls of melty ice cream! It could definitely be worse right? I’m not complaining. Too much.  The “June gloom” has passed and the sun is back in all of it’s glory, so I’m a downright bundle of happiness over here. Plus it helps having the sweetest husband on earth (hi bud!) who’s humorous disposition to everything is giving my BBG ab workouts a run for their money. This guy is non stop hilarious, and taking care of me so good all of the time. It made me super happy to walk up to him at his desk yesterday holding a couple of these ice cream sundaes, he looked at me with the most childlike look of hope on his face and said, “Is that for me to eat right now?!” What a cutie.

There is something so youthful about an ice cream sundae, especially one that involves strawberries. I flash back to those times as a kid when my parents would take us out to whichever fine dining establishment we chose for our birthday (*cough*Red Robbin*cough*). It was all about the free ice cream sundae at the end. I would endure the cheesy ‘happy birthday’ jingle the servers would sing, far too fast and out of tune, just for my bowl of hot fudge ice cream goodness. The single cherry on top was always disappointing, wishing I could ask for a dozen more but realizing I should probably just be grateful for my free dessert. Oh the days when the amount of cherries on my ice cream sundae was my greatest concern.

It was later in my tween years that I discovered the magical-ness of a strawberry milkshake. Soon forgetting about my favorite sundaes and asking for the towering milkshake glass instead. I remember my eighth grade graduation. I got all dolled up with two of my best girlfriends. I was in a dress Marikate and Ashley Olsen would have approved of, with my platform sandals and at least a dozen butterfly clips in my hair. My friends and I had our parents drop us off at the Five’n’Diner after the ceremony for lunch. We sat at the bar on those plush rubbery stools with fifties music playing on the especially shiny jukebox. I looked up at the waiter and said, “One strawberry milkshake please,” and just like that my dress turned back into a pair of Levis overalls, my hair was in pig tails, and my feet were dangling in a pair of used-to-be-white Keds.

Fast forward to my current self, fully grown and able to make whatever the heck dessert she wants, and we have ourselves the best of both worlds. A hot fudge sundae with an ode to the cherished strawberry milkshake obsession of my teenage years. These simmered strawberries make the sweetest sauce within just a few minutes. I leave the berries cut into quarters, add a little lemon and maple, and let the heat do the rest. They get topped with my new favorite homemade ice cream blend which uses both full fat coconut milk and soaked macadamia nuts. This ice cream is so creamy. Then there is the miracle hot fudge sauce, which to be honest – I don’t heat up, but you totally can if you’re craving that warm meets cold combo.

I discovered the chocolate sauce last week when I was churning yet another batch of ice cream, and as it was thickening thought I should pour in some melted chocolate for a stracciatella effect. Knowing I only had a few seconds and not enough time to either melt a chocolate bar or melt the coconut oil to create my classic raw chocolate sauce, I grabbed the bottle of olive oil. This was a huge mistake because olive oil won’t harden like coconut oil would when it hits the churning ice cream. So instead I had liquid chocolate swirling around my ice cream bowl, coating the thickening cream like a sauce. Which was’t terrible, but not what I had in mind. Then I got to thinking, how could I use a chocolate sauce that doesn’t harden in another way? Hot. Fudge. Sundae. Sauce. I wasted no time to pick up a basket of strawberries and shoot this little recipe for you, and I hope it brings you all sorts of childlike joy this spring/summer season too! – xx

Strawberry Hot Fudge Sundae by Faring Well #veganStrawberry Hot Fudge Sundae by Faring Well #veganStrawberry Hot Fudge Sundae by Faring Well #veganStrawberry Hot Fudge Sundae by Faring Well #veganStrawberry Hot Fudge Sundae by Faring Well #veganStrawberry Hot Fudge Sundae by Faring Well #vegan


Makes 4 happy ice cream sundaes. 

ice cream
1 can full fat coconut milk
1/2 cup raw macadamia nuts, soaked overnight
1/4 cup pure maple syrup
1/4 teaspoon ground vanilla beans

strawberry sauce
about 4 cups of fresh strawberries
squeeze of lemon juice
1 to 2 tablespoons pure maple syrup (if needed)

chocolate fudge
1/4 cup raw cacao powder
1/4 cup quality extra virgin olive oil
2 tablespoons pure maple syrup

Begin by making the ice cream. Drain the macadamia nuts after soaking, and add them to a high speed blender along with the coconut milk, maple, and vanilla. Blend on high until smooth and creamy, about 1 minute. Pour the ice-cream into the chilled bowl of an ice cream maker and follow the manufacturer’s instructions (I use this attachment). Transfer the churned ice cream to an airtight container and place in the freezer until your ready to build the sundaes.

Next make the strawberry sauce. Trim the green tops off of the strawberries, and slice them into quarters. Place all of the quartered strawberries in a medium size stainless steel pot on the stove, and set the burner to medium high heat. Add the squeeze of lemon juice, and if your strawberries are red and juicy (peak season) add only a single tablespoon of maple. If they aren’t quite as sweet/ripe, add the second tablespoon. Toss the strawberries and bring to a simmer. Let cook for about ten minutes, stirring once or twice, but otherwise leaving them be. The strawberries should be soft and ruby red, surrounded in a slightly thick sauce from their juices. Set aside to cool before serving.

Lastly, make the chocolate fudge sauce. Use a small (tall) bowl and a whisk to prepare the fudge, just be sure that they are both bone-dry. (A single drop of moisture will cause the sauce to seize.) Add all of the ingredients to the bowl and whisk until smooth, this will yield a rich and fudgy sauce. Too thin? Add a little more cocoa powder. Too thick? Add equal amounts of the maple and olive oil, a teaspoon at a time, until it reaches the consistency of your liking.

Build the sundaes. Begin with the strawberry sauce by ladling it into a bowl or a tall glass. Next add a few ice cream scoops, and top it off with a generous dousing of the chocolate fudge. If you’d like, the chocolate sauce can be warmed in a small sauce pan on the stove before topping for the true hot-fudge effect, but the room temp version is just as indulgent too.

I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.

Strawberry Hot Fudge Sundae by Faring Well #vegan


  • Reply Abby June 14, 2017 at 10:04 am

    I’ve been wanting an ice cream machine for awhile now and this post might just push me over the edge! It looks delicious!

    • Reply Faring Well June 15, 2017 at 8:27 am

      Aw yay Abby! It is my second most used piece of equipment in my kitchen (Vitamix being my first). We love out little maker so much! Hope you get to enjoy some homemade ice cream this summer too <3.

  • Reply Sasha June 14, 2017 at 12:24 pm

    YUMMY! Glad you found a use for that chocolate sauce and I’m gonna have to try this ice cream asap! Also, aren’t husband’s the best!? See you so so soon!

    • Reply Faring Well June 15, 2017 at 8:28 am

      Thank you Sasha! I know, husbands are just absolutely blessings. We both have good ones, so so grateful! Cannot wait to see you so soon too! XO

  • Reply Ashlynn June 14, 2017 at 1:54 pm

    This sounds amazing! I so appreciate the simplicity of it…which means I can make asap! 👍

    • Reply Faring Well June 15, 2017 at 8:28 am

      Yay! Thank you Ashlynn, I hope you get to enjoy it soon!

  • Reply Amanda June 14, 2017 at 2:50 pm

    I love the simplicity of your recipe so much, Jessie! I could eat ice cream every single day (but it’s way too cold for half the year here). xo

    • Reply Faring Well June 15, 2017 at 8:29 am

      Thank you Amanda! Often times its the simple combinations that make the best recipes, so grateful for homemade ice cream! Hoping you get to enjoy some soon now too <3.

  • Reply Ashley @ The Naked Food Life June 14, 2017 at 3:07 pm

    I feel ya with the ice cream obsession, Jessie! I have had some every night (and uh, quite a few mornings!) the last few weeks. Good thing homemade plant-based ice cream is so delicious or our stomachs and wallets would be in big trouble from indulging in the dairy and sugar laden store bought stuff ;)

    • Reply Faring Well June 15, 2017 at 8:32 am

      Oh my goodness yes! So grateful for healthy combos + a homemade maker. Also, I love your ice cream frequency lately! Making me feel better about mine too ;) hope you have a sweet weekend Ashley!

  • Reply Jessi June 15, 2017 at 7:25 am

    Wow, that ice cream looks so yummy!!!!!! Thanks for a great recipe. My kids will be happy to make it together:)

    • Reply Faring Well June 15, 2017 at 8:32 am

      Aw yay! You are so welcome Jessi, this would be so fun to build with kids!

  • Reply Jodi June 17, 2017 at 4:25 pm

    I think you might be on to something with that sweet potato ice cream combination, Jessie! Oh the days of butterfly clips! You’re memories were not wasting on me here, and these gorgeous photos bring back all sorts of good memories of ice cream palours and warm summer nights as a kid/tween. Love to you and your loving man. xx

    • Reply Faring Well June 20, 2017 at 11:35 am

      Haha! I may just have to give it a try and see ;). So sweet you could align with these memories too Jodi, those were such great times. Love right back to you and your man as well, and hopefully some melty ice cream summer nights in your future <3.

  • Reply jane June 29, 2017 at 5:53 am


  • Reply Edie June 29, 2017 at 2:29 pm

    Pinning this! These sundaes look divine. I don’t have an ice cream maker, but I can always add the stawberry sauce and chocolate fudge to dairy-free ice cream.

    • Reply Faring Well June 30, 2017 at 11:08 am

      Absolutely you can! Thank you for the recipe love Edie, hope you get to enjoy this sundae soon! Xx

    Leave a Reply