I still remember the first time I tried assembling this sundae: it was late, the kitchen smelled faintly of toasted coconut and melted dark chocolate, and I was craving something comforting but not heavy. I pulled a warm, slightly crackled brownie from the loaf pan, chopped it into chewy chunks, and spooned three generous scoops of So Delicious Dark Chocolatey Truffle Cashewmilk frozen dessert into a waffle bowl. The contrast — warm, dense brownie against cold, silky cashewmilk ice cream and a cloud of coconut whip — made me laugh out loud. This is the kind of dessert you make when you want to feel indulgent but you also want the clean, simple ingredients that plant-based eating brings.
Over the years I’ve refined this into a dependable weekday treat and a party-ready dessert. It’s not fancy — it’s honest. The recipe uses aquafaba to get that light lift in the brownie batter instead of eggs, dark chocolate for depth, and a simple homemade coconut whip that beats anything from a can once you learn the small tricks. Read on and I’ll walk you through exactly how I make it, what went wrong the first five times (and how I fixed it), and how you can adapt it to whatever you have in the pantry.
Ingredients Needed for the Sundae
- So Delicious Dark Chocolatey Truffle Cashewmilk frozen dessert – rich, creamy vegan ice cream base; swap for coconut/oat/soy if you need nut-free options.
- Vegan brownie chunks – chewy, fudgy bites that are the sundae’s heart; make from the loaf-style brownie recipe below.
- Coconut whip – light, billowy topping made from chilled coconut cream; tastes fresher than canned toppings.
- Dark chocolate – for melting into the brownies and for shavings; choose a high-quality bar for glossy melt and strong cocoa flavor.
- Coconut oil – helps the brownies set with a tender, fudgy crumb and keeps everything dairy-free.
- Aquafaba – the liquid from canned chickpeas that whips like egg whites; it gives lift and a tender crumb to these brownies.
- Brown sugar – adds moisture and a caramel note that deepens the chocolate.
- All-purpose flour – structure for the loaf; swap for gluten-free 1:1 flour blend if needed.
- Cocoa powder – choose a high-quality unsweetened cocoa for intense chocolate flavor and better texture.
- Sea salt and baking soda – a pinch of salt brightens chocolate; baking soda gives a little lift and helps with batter spread.
- Chilled full-fat coconut cream – the key to a stable coconut whip; look for brands with higher coconut percentage like Thai Kitchen or Savoy.
- Cream of tartar and sugar – stabilizes and sweetens the coconut whip without making it gritty.
- Fresh cherries – sweet-tart contrast; seasonal fruit like raspberries or sliced banana also works.
- Waffle bowls – optional but dramatic presentation; sturdy and perfect for scoops.
- Chocolate shavings – finish for texture and aroma; use a vegetable peeler on a chocolate bar.
If you prefer a simple, all-natural vegan scoop, try our homemade banana ice cream as a creamy, dairy-free sundae base.
Step-by-Step Instructions to Make the Brownies
Below is the loaf-style fudgy brownie recipe I make when I want chewy chunks that stand up to cold ice cream. I’ve tested this several times to dial in the 325°F bake and the aquafaba technique — follow the steps and the brownie will be glossy on top and fudgy inside.
- Preheat your oven to 325°F. Line a non-stick loaf pan with parchment paper and spray the bottom lightly with non-stick cooking spray so the loaf releases cleanly.
- Measure 1/4 cup aquafaba (the liquid drained from a can of no-salt-added chickpeas) into a stand mixer bowl. Add 1/3 cup + 2 tablespoons packed brown sugar. Beat on high until the mixture is thick, glossy, and voluminous — this takes 5–8 minutes depending on your mixer. When you lift the whisk, the mixture should fall in a thick ribbon and hold its shape. This step is doing the job eggs would normally do: adding air and structure.
- Set up a double boiler (or a heatproof bowl set over simmering water). Add 90g chopped dark chocolate and 1/3 cup coconut oil. Stir until fully melted and smooth, then remove from heat and let it cool slightly — if it’s too hot when folded in, it will deflate your whipped aquafaba.
- Sift together 2/3 cup + 1 tablespoon all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon sea salt, and 1/4 teaspoon baking soda. Sifting helps avoid lumps and ensures even distribution of the cocoa and leavener.
- Gently fold the cooled melted chocolate into the whipped aquafaba and sugar mixture. Use a flexible spatula and fold slowly — you want to keep as much air as possible. Then fold in the dry ingredients until the batter is uniform and thick. Don’t overmix; that will give the brownies a cakier texture.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 20 minutes. This recipe is forgiving: a toothpick inserted into the center should come out mostly clean or with a few moist crumbs — not wet batter. The top should be set and slightly crackled.
- Remove from the oven and let the loaf cool completely in the pan. For the fudgiest texture, chill the brownies in the fridge for an hour before cutting into chunks. Chill helps the brownies firm up and makes them easier to slice without falling apart.
Why these steps matter: whipping the aquafaba gives volume and a lift similar to egg whites; melting the chocolate with coconut oil ensures a molten, glossy batter; sifting the dry ingredients avoids pockets of flour or cocoa which can create dry spots. Low-and-slow baking at 325°F prevents the edges from overbaking while the center sets.
Troubleshooting common pitfalls:
- If your aquafaba won’t whip: Make sure the can’s liquid is clean (no oil), and your bowl and whisk are grease-free. A tiny speck of fat can ruin the foam. Use a cold bowl and whisk if your kitchen is very warm.
- If the brownies come out crumbly or dry: They were likely overbaked. Check a few minutes early, and remember they firm up as they cool. Also, make sure you measured flour correctly — spooning and leveling flour can add too much; spoon into the cup and level it off or weigh it if possible.
- If the surface cracks or domes too much: Your oven may run hot. Try lowering the temperature by 10–15°F and extend baking time slightly.
- If you don’t have aquafaba: Use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, set 10 minutes) or 1/4 cup applesauce. These will yield denser brownies; aquafaba is best for the light, slightly aerated crumb.
How to Prepare Coconut Whip
Coconut whip is shockingly simple but temperamental if you rush it. I make mine the night before when I have time to chill the can properly. It’s fresher and cleaner-tasting than store-bought toppings — no stabilizers, just coconut flavor.
- Chill 1 can of full-fat coconut cream in the fridge for at least 24 hours. The fat will separate and solidify at the top of the can.
- Turn the can upside down and open the bottom. Pour off the thinner liquid (reserve it for smoothies), then scoop the thick, dense cream into a chilled mixing bowl. If you want extra volume, chill the bowl and whisk in the freezer for 10–15 minutes first.
- Add 1 tablespoon sugar and 1/4 teaspoon cream of tartar (this stabilizes the foam). Whip on high until light and fluffy. Don’t overbeat — once it holds soft peaks, stop. Overbeating can cause the fats to separate and become greasy.
- Flavor options: a splash of vanilla extract, a pinch of cinnamon, or a teaspoon of maple syrup. For extra stability, fold in a tablespoon of chilled aquafaba whipped to soft peaks.
- Store leftovers in an airtight container in the fridge for 3–4 days. If it firms up too much, let it sit at room temperature a few minutes and re-whip lightly.
Consistency cues: aim for light, billowy peaks that hold their shape but still look glossy. If it’s grainy, the sugar may not have dissolved; use superfine sugar or dissolve regular sugar in a teaspoon of warm coconut liquid before whipping.
Serving Suggestions and Toppings
Assemble the sundae just before serving so the textures remain distinct: warm brownie chunks, cold creamy ice cream, and airy coconut whip. Here’s how I usually plate it:
- Waffle bowl or sturdy small bowl – spoon three scoops of the So Delicious Dark Chocolatey Truffle cashewmilk dessert into the bowl.
- Brownie chunks – scatter several irregular-sized chunks over the scoops so you get both gooey center pieces and slightly crisp edge bites.
- Coconut whip – dollop two or three cloud-like spoonfuls so each bite can get a creamy contrast.
- Chocolate shavings and chopped cherries – shave a bar of dark chocolate over the top and add fresh pitted cherries for brightness and a juicy pop.
- Optional crunchy elements – toasted hazelnuts, chopped pecans, or crushed vegan cookies add texture.
Add chopped vegan raspberry coconut fudge on top for a bright, tropical contrast to the rich chocolate brownie.
Seasonal variations: in winter, I’ll fold a touch of peppermint extract into the coconut whip and sprinkle crushed candy canes. In summer, fresh berries and a drizzle of berry coulis keep things light. A pinch of flaky sea salt over the finished sundae lifts the chocolate and balances the sweetness.
Nutritional Information and Benefits
I don’t give exact calorie counts here because brands and portion sizes vary, but I will say what to expect and how this compares to a traditional dairy-based brownie sundae.
- Fats: Much of the saturated fat in this dessert comes from coconut cream and coconut oil. While these are plant-based, they’re still calorie-dense. Using a cashewmilk or oat-based frozen dessert reduces saturated fat compared with heavy dairy ice cream.
- Sugars: This is a sweet treat. Brown sugar, chocolate, and the frozen dessert all contribute sugar. You can reduce sweetness slightly by choosing a less-sweet vegan ice cream and using 70% or higher dark chocolate.
- Fiber and antioxidants: High-quality cocoa powder and dark chocolate provide flavonoids and some fiber, especially compared to white chocolate or heavily processed toppings.
- Protein: This dessert isn’t high in protein, though cashewmilk and the small amount of chickpea-derived aquafaba contribute a bit.
In short: it’s an indulgent treat with some nutritional upsides (plant-based fats, antioxidants) but it should be enjoyed in moderation. Swapping components — lighter ice cream, less sugar in the whip, or smaller portions — can make it more aligned with daily calorie goals while keeping the experience special.
Meal Prep Tips for Busy Nights
Want this sundae fast on a weeknight? Do the work ahead so assembly takes under five minutes.
- Make the brownie loaf ahead: Bake the loaf and chill it in the fridge. Once cooled, cut into chunks and store in an airtight container — room temp for 1–2 days, fridge up to 5 days, or freeze up to 3 months. When frozen, pop pieces directly onto ice cream for a frozen-fudgy bite.
- Prepare coconut whip in advance: Make it the day before and keep it chilled. If it firms up, give it a quick whisk before serving.
- Ice cream prep: Keep your vegan frozen dessert in the coldest part of the freezer so scoops are firm and scoopable. For easier scooping, dip the scoop briefly in hot water and dry it between scoops.
- Quick assembly: Have a small tray with bowls, spoons, chocolate shavings, and cherries ready. Scoop, top, and serve.
For a quick make-ahead brownie-inspired mix, these no-bake chocolate oat bars can be crumbled as a topping or prepped ahead for busy dessert nights.
Customization Ideas and Flavor Variations
This recipe is a great canvas — I change it based on what’s in the pantry and who I’m serving. Here are ideas I’ve tested and liked:
- Spices: A pinch of cinnamon, a small dash of espresso powder, or even a hint of cayenne adds warmth and makes the chocolate sing.
- Extracts: Vanilla, almond, or peppermint extract in the coconut whip creates different moods — light and familiar, nutty, or festive.
- Ice cream swaps: Use coconut, oat, or soy-based ice creams if you need nut-free options. For extra luxury, use a cashew-based ice cream for creaminess.
- Mix-ins for brownies: Stir in chopped toasted walnuts, dried cherries, or a handful of chocolate chips before baking for contrast.
- Frozen banana crunch: For extra banana flavor and crunchy texture, crumble some frozen banana snack bars over the sundae or serve them alongside.
Conclusion: Why You’ll Love This Sundae
This vegan chocolate brownie sundae feels like a treat but it’s made from simple, plant-based ingredients you can trust. The play of warm and cold, chewy and creamy, bitter and sweet is what keeps me coming back. It’s flexible enough for weekday indulgence and pretty enough for a dinner party. Try it the way I described, then tweak it — a splash of espresso, a scattering of cherries, a different vegan ice cream — and make it your own. If you give it a go, I’d love to hear what swaps you made and how your family liked it.
FAQ
Can I make this sundae nut-free (the recipe uses cashewmilk ice cream)?
Yes. Swap the cashewmilk frozen dessert for a nut-free vegan frozen dessert (coconut, oat, or soy-based). Use nut-free dark chocolate and make the brownie recipe without any nuts. Always check labels for cross-contamination if you have a severe allergy.
What is aquafaba and can I substitute it?
Aquafaba is the liquid from canned chickpeas that whips like egg whites — it gives the brownies a light, airy lift in this recipe. If you can’t use it, alternatives like a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit) or 1/4 cup applesauce will work for binding, but they won’t whip and the brownies will be denser. Aquafaba is recommended for the intended texture.
How do I get the coconut whip to firm up and stay fluffy?
Chill a can of full-fat coconut cream overnight, open the bottom and scoop only the thick solids into a chilled bowl, add the sugar and cream of tartar, then whip until light and fluffy. If it’s too soft, chill the bowl and cream longer. For extra stability, whip briefly with a small amount of chilled aquafaba or chill the finished whip for 15–30 minutes before serving.
How can I tell when the brownies are done and how do I keep them fudgy?
Bake at 325°F as directed and check with a toothpick — it should come out mostly clean or with a few moist crumbs (not wet batter). Avoid overbaking; the brownies will firm up as they cool. For extra fudginess, allow them to cool completely, then chill in the fridge before cutting into chunks.
Can I make components ahead or freeze leftovers?
Yes. Brownie chunks can be stored at room temperature for 1–2 days, refrigerated up to 5 days, or frozen up to 3 months (freeze in a single layer, then bag). Coconut whip keeps in the fridge 3–4 days but may firm or separate—re-whip briefly if needed. Assemble sundaes just before serving for best texture.
Vegan Chocolate Brownie Sundae
Ingredients
Method
- Preheat oven to 325F. Line a non-stick loaf pan with parchment paper and spray the bottom with non-stick cooking spray.
- In a stand mixer, beat the aquafaba and brown sugar on high until it becomes thick, shiny, and voluminous.
- Melt chocolate and coconut oil in a double boiler, then cool slightly before combining with the whipped aquafaba.
- Combine dry ingredients, then gently fold into the wet batter before pouring into the loaf pan.
- Bake for 20 minutes, then allow to cool before combining with prepared coconut whip.
- Scoop frozen dessert into a bowl, top with brownie chunks, coconut whip, chocolate shavings, and cherries.