“Life is uncertain. Eat dessert first.”
—Ernestine Ulmer, American writer
Our frozen desserts are incredible by themselves, but to make them truly irresistible, why not add toppings? And while we’re at it, why not turn the vessel that holds the frozen goodness into its own satisfying treat?
We could write an entire book about toppings and creative ways to present our ice cream, but for the sake of space, we’ve narrowed down this topic to sauces and vessels that match the dessert recipes we’ve already presented.
Have fun with these suggestions: Mix and match, create your own, even experiment with edible spoons and out-of-this-world sundaes. Most importantly, have fun and enjoy our ice cream!
We made these classics into vegan treats anyone will enjoy. Don’t forget to pinch the tip so ice cream won’t drip out the bottom.
¼ cup (60 ml) water
2 tablespoons (28 ml) vegetable oil
¼ cup (55 g) baking powder
½ cup (100 g) organic cane sugar (similar to granulated sugar)
¼ cup (55 g) non-dairy, non-hydrogenated butter, melted and cooled
3 tablespoons (45 ml) soymilk
½ teaspoon vanilla extract
⅓ cup (42 g) all-purpose flour
⅛ teaspoon salt
In a medium-size bowl, combine water, oil, baking powder, and sugar. Mix well, then whisk in melted butter, milk, and vanilla extract. Add flour and salt, and continue to whisk until batter is thin and smooth.
Heat a medium-size sauté pan until hot. Reduce heat to medium-low and lightly brush pan with vegetable oil. Ladle ¼ cup (approximately 60 ml) batter onto pan, immediately tilting so batter forms a 5-inch (13-cm) circle. Cook until golden brown. Using a metal spatula, flip over and cook until pancake turns golden brown on other side.
Remove from heat. While still hot, roll crepe into a cone shape, squeezing tip to seal. Cool completely.
Yield: 30 cones
*Variation: Chocolate-Dipped Sugar Cone
To spice up the traditional sugar cone, melt 1½ cups (265 g) vegan chocolate chips, stirring until smooth. Dip top of cooled cone into chocolate and place on waxed paper to harden. For some color, dip in vegan rainbow sprinkles before allowing chocolate to harden.
Who doesn’t love a hot fudge sundae? This delicious topper (pictured at right) is delightful drizzled over a frosty dish of ice cream.
2 cups (400 g) organic cane sugar (similar to granulated sugar)
1 cup (150 g) brown sugar
1 cup (80 g) cocoa powder
½ teaspoon salt
¼ cup (30 g) all-purpose flour
¼ cup (55 g) non-hydrogenated, non-dairy butter
1½ cups (355 ml) water
½ teaspoon vanilla extract
Mix dry ingredients, through flour, in a large saucepan. Add butter and water.
Over low heat, bring mixture to a boil and cook for 10 minutes. Remove from heat, then add vanilla and stir. Serve immediately, or let sit for a few minutes to slightly thicken.
Yield: 2 cups (475 ml)
This candy sauce is a vegan take on a sweet-tooth favorite. It goes great with any of our ice creams.
1 cup (150 g) brown sugar
½ cup (120 ml) soy creamer
2¼ tablespoons (30 g) non-hydrogenated, non-dairy butter
2 tablespoons (30 ml) maple syrup
In a medium-size saucepan, combine all ingredients. Bring to a boil on medium heat, stirring often.
Once mixture begins to boil, remove from heat, cool slightly, and serve.
Yield: 2 cups (475 ml)
It’s easy to confuse caramel and butterscotch. The two are similar in appearance and flavor, but they differ in one significant way: the type of sugar in the recipe. Conduct a taste test and decide for yourself whether you like butterscotch, caramel—or both!
1 cup (200 g) sugar
6 tablespoons (84 g) non-hydrogenated, non-dairy butter
½ cup (120 ml) soy creamer
In a thick-bottomed 2- or 3-quart (1.9- or 2.8-L) saucepan, heat sugar on medium heat, whisking as it melts. When sugar reaches a boil, stop stirring.
Once sugar melts completely, add butter and whisk until melted.
Remove from heat and slowly incorporate creamer. Mixture should foam or bubble considerably. Whisk until caramel is smooth. Let cool slightly before serving.
Pour unused or leftover caramel into a jar and let cool completely. Store in refrigerator for up to 2 weeks. Warm before serving.
Yield: 2 cups (475 ml)
Peanut butter burns easily, so pay attention when preparing this sauce. Its smooth, nut flavor works great on any of our ice creams.
1 cup (200 g) sugar
½ cup (120 ml) water
½ teaspoon salt
⅔ cup (227 g) agave nectar
1 cup (260 g) peanut butter
In a small saucepan, combine sugar, water, salt, and agave nectar and bring to a boil over low heat.
Boil for 1 minute, then turn off heat and let cool for 2 to 3 minutes.
While mixture is cooling, whip peanut butter. Incorporate it into mixture with a wire whip. Serve warm.
Store in refrigerator for up to 2 weeks. Heat before serving.
Yield: 2 cups (475 ml)
For a special treat, whip up a batch of your favorite vegan waffles and top with some ice cream and this fruity sauce. For optimal taste, make this recipe during summertime, which is peak berry season.
2 cups (290 g) blueberries, raspberries, or sliced strawberries (or a combination of all three)
½ cup (100 g) sugar
2 teaspoons (10 g) agave nectar
Juice of ½ lemon
Pinch of salt
In a medium-size saucepan, combine all ingredients.
On medium heat, stir mixture gently for 10 minutes, or until sugar dissolves and berries are soft. Remove from heat and cool.
Yield: 2 cups (475 ml)
Green Fact
Nearly one-third of the earth’s land is used to raise and feed livestock.
