This simple hot fudge sauce is a rich and decadent topping for your ice cream sundaes! Dairy free, vegan, and so delicious.
There’s nothing like a delicious hot fudge sundae on a special occasion. The combination of cold ice cream and hot fudge is truly decadent.
If you have food allergies, you probably aren’t going to head to the local ice cream shop to get a hot fudge sundae. There are too many allergens that can cross contaminate your sundae.
But this homemade hot fudge sauce is even better than what you’ll find in an ice cream parlor, plus it’s free of the top allergens.
I wanted to make this simple hot fudge sauce a little healthier (if that’s possible with hot fudge), so I decided to use coconut sugar.
I’ve been using more coconut sugar in my recipes because it’s a natural sweetener. You could also try date sugar. I don’t know if maple syrup or honey will work – if you try it, let me know!
If you prefer to use regular sugar, that’s fine! Just use an equal amount.
This hot fudge sauce is rich and chocolatey – it’s perfect over your favorite ice cream, or drizzled into a milkshake, or eaten with a spoon. :)
Is hot fudge gluten free?
Yes, hot fudge sauce can easily be made gluten free. Just use arrowroot starch or corn starch as a thickener.
Can you make hot fudge without milk?
It’s easy to make a dairy free hot fudge sauce by using non-dairy milk and vegan buttery spread. Use whatever type of non-dairy milk that works for your dietary needs.
This dairy free hot fudge sauce is:
- decadent and rich
- perfect for a special dessert
- so delicious, you’ll never guess it’s vegan and dairy free!
Disclosure: This post contains affiliate links.
Simple Hot Fudge Sauce (Dairy Free).
- 3 Tablespoons vegan buttery spread
- ½ cup coconut sugar granulated sugar is also fine
- ⅛ teaspoon sea salt
- ¼ cup unsweetened cocoa powder
- ½ cup dairy free chocolate chips
- ½ cup non-dairy milk
- ½ Tablespoon arrowroot powder or corn starch
- 2 Tablespoons non-dairy milk
In a small pot, whisk together the coconut sugar, cocoa powder, and salt. Add the ½ cup non-dairy milk, and heat over medium heat, stirring constantly.
Bring the mixture to a simmer, then reduce the heat to low.
Add the vegan buttery spread and chocolate chips and stir until melted.
Put the arrowroot powder and the 2 Tablespoons coconut milk in a small jar with a lid and shake to combine. Drizzle this mixture into the pot and stir until the sauce thickens.
Remove the pot from the heat and set aside so that it cools enough to serve.
Serve over the dairy free ice cream of your choice.
Store leftover hot fudge in the refrigerator.
Leftover hot fudge sauce can be stored in the refrigerator for up to a week.
If you aren't dairy free, go ahead and use regular milk and butter.
This post was originally published in February 2015. It has been updated with new text and photos.
Try this hot fudge on top of:
Dairy Free Cookies and Cream Ice Cream
I was skeptical that non dairy milk and spread was going to work, but it did!!
I used cashew spread and oat milk. I wasn’t even exact on measurements and it came out great! I had no idea how easy it would be ti make hot fudge sauce!
So glad it worked for you!
I made this for me and my sister and it was so flippin yummy. I could eat it plain. Thanks for the recipe!
So glad you liked it!
I just made this to go on my mocha n’ice cream and it is divine! You would never know it’s dairy free it’s so delicious.
I cooked it a little longer like suggested by another. Mine was thick after refrigeration . Turned out great and not overly sweet. I used lactose-free milk but used regular semi-sweet chocolate chips.
So so so good! I followed the advice of the previous comments and just kept the fudge on the stove at a higher temp (medium heat) for a little while longer, stirring constantly, so the sauce would thicken completely. I did not add any more corn starch and did not need to. I used high quality chocolate and cocoa powder, I think that makes a huge difference. Thank you for the amazing recipe!
This came out extremely delicious and totally Hot fudgy. The specifics I used were almond breeze almond milk, soy free earth balance, cane sugar, and lankato chocolate chips. At first I had the same issue where I thought there is no way this will become hot fudge, I too thought it was looking like a syrup. But, instead of trying to add more corn starch I just turned the heat back up to medium. I make dairy free fudge for Christmas every year, so I knew from previous experience that sometimes you need things to caramelize a bit hotter/longer.
So glad you enjoyed it!
So tasty! And nice to know it doesn’t have some of those bad ingredients from store bought fudge!
So so so so good! SO good!! I have made this twice and didn’t have any problems with thickening. The second time I left the butter out because I didn’t have any and I didn’t notice any difference. I used the Target organic semi sweet chocolate chips which are non dairy. Thanks so much for a delicious recipe!
Tastes great and made a nice sundae topping, but i would say this is a chocolate syrup more than hot fudge sauce. First made it exactly as written. When i realized it wasn’t going to thicken anymore and was completely liquid, i added more cornstarch (first mixed with a splash of milk), and then added about a quarter cup more chocolate. Still is quite liquidy, even after being in the fridge. I think of hot fudge sauce as being pretty solid when refrigerated, and that is not the case here. It’s thick, but when heated it’s pretty much the consistency of Hershey’s syrup (but tastes better). Will definitely get eaten, but not what I intended to make.
It came out waterier than I would have liked. I substituted in granulated white sugar, rice milk, and corn starch. After the first addition of corn starch, I went ahead and put in another addition of corn starch because it just seemed too watery. It still was not as thick as I would like for hot fudge.
Maybe too many substitutions?
Maybe it was the rice milk, but extra cornstarch should have taken care of that. What brand of chocolate chips and vegan buttery spread did you use?
I used Hershey choc chips and real butter. So I did go quite a bit away from recipe. I was looking for a recipe that didn’t use cow’s milk because I was out😊
This is AMAZING! I used oat milk for the non-dairy milk and then used corn starch instead of arrowroot powder. I omitted the salt since the butter is salty enough. It was so great that I can’t wait to serve it next time we have guests over for dinner! THANK YOU FOR THIS WONDERFUL RECIPE!!!!!!!
This is so delicious! When I read that it is good in the fridge for a week, I figured it would probably be fine for longer than a week. Turns out, it didn’t matter because it didn’t last that long! This is so good and always makes me happy when I find gluten and dairy free recipes that are soooo delicious! I used regular sugar. Question – what is the benefit of coconut sugar?
Some people don’t want to use white sugar, and prefer coconut sugar or date sugar. Any sugar should work, though! Glad you liked it!
Amazing!! I read the comments first so I cooked it longer and on a higher temp and it definitely came out thick! Tastes like an amazing fudge brownie. I used all full fat creamy Silk oat milk and skipped the coconut milk
That is the most adorable ice cream sundae ever! I love coconut sugar, I’m starting to incorporate it into most of my recipes too :)
Sarah@Whole and Heavenly Oven
Homemade hot fudge sauce is absolutely the best! I first tried it homemade over the summer and I’ve been hooked ever since. :) I can’t wait to try your version! I’ll bet it would go perfectly over a scoop of mint chocolate chip ice cream.
Arman @ thebigmansworld
I’m just going to pretend you made this for us Australians in mind ;) It’s 35 degrees right now (nearly 100 i think?) and I’m craving some ice cream right now!
Kathy @ Beyond the Chicken Coop
That is the prettiest sundae I’ve ever seen!
Gayle @ Pumpkin 'N Spice
This hot fudge sauce looks perfect, Kelly! I could totally eat more than my fair share of this with just a spoon. Delish!
I’ve never tried coconut sugar. This sauce looks amazing and I love your cute little hearts :)
Natalie @ Tastes Lovely
I have been meaning to try out coconut sugar! I love coconut oil and coconut milk, so I am certain coconut sugar is right up my alley. this fudge sounds delicious!