Vegan Blackberry Sundae

Vegan blackberry sundae made with plant-based vanilla ice cream and a homemade refined-sugar-free blackberry compote. Serve with more berries and mint!

This summer my mom mentioned about a blackberry sundae she’d had some 20+ years ago. 

The recipe idea stuck with me throughout the sticky humidity and heat of August in Maryland. 

I’ve always loved sundaes; strawberry and hot fudge and banana split. 

But a blackberry sundae was something new to my dessert repertoire. 

Naturally, I had to try making one at home for the holiday weekend. 

I know the hot days left in the season are numbered, but I want to share this Blackberry Sundae recipe as one last ode to summer. 

This Vegan Blackberry Sundae is made with your favorite plant-based vanilla ice cream and a homemade refined-sugar-free blackberry compote.

It’s easier and faster to make at home than driving to your local diner or ice cream parlor! 

To start the recipe, make sure you have a non-dairy vanilla ice cream on hand. 

My current favorite is NadaMoo Organic Vanilla Bean.

Technically, you can use any flavor of ice cream you’d like for the base, but vanilla is classic and lets the blackberry flavor really shine through.

We’ve also tried the sundae with chocolate ice cream, which was good, but not my *favorite*. 

So, grab a pint of your favorite vanilla plant-based ice cream!

I promise this recipe is anything BUT vanilla. 

The next step is to make your homemade Blackberry Sundae Sauce.

Here’s what you need:

• fresh or frozen blackberries 
• filtered water
• lemon juice
• pure maple syrup

That’s it! 

I used frozen blackberries to create my sundae sauce, but you can also use fresh blackberries if you have them readily available. 

Add the blackberries to a large saucepan over medium heat with the filtered water, a squeeze of lemon juice, and maple syrup.

Once the berries start to steam and release their juices, slightly smash them with a fork until you have a rough blackberry mash.

Allow them to simmer for 8-10 minutes, until you have a thick and sticky sauce. 

Stir everything frequently to prevent the blackberries from sticking to the pan. 

Allow the blackberry sundae sauce to cool slightly (about 5-10 minutes), before serving. 

To serve, add a big scoop of vanilla ice cream to a bowl or sundae glass.

Spoon the warm blackberry sundae sauce over the ice cream and serve it immediately with fresh mint and fresh blackberries. 

Yum!

Enjoy this Vegan Blackberry Sundae as a fun chilled dessert that’s easy to make at home. 

It’s perfect for a refreshing light plant-based dessert to enjoy solo or share with family and friends. 

The blackberry sundae sauce makes 4-6 servings, so you can save the leftovers for future sundaes!

Allow the sundae sauce to cool completely, then store it in an airtight container in the refrigerator for up to one week.

Reheat the sauce in the microwave for ~15-30 second before serving over ice cream.

For different variations, try using different berries, like blueberries or raspberries. 

Enjoy! 

If you try this Vegan Blackberry Sundae , let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations!

Check out my Pinterest page to pin more recipe like this one to make later!

For more easy ice cream combinations, check out my Vegan Ice Cream Recipe Round Up and Easy Orange Kombucha Float. 

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XO Lauren

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