Affogato with Cacao Nib Ice Cream (Dairy-free, Vegan)
Posted by Lisa on June 8, 2016 / 5 Comments
An espresso affogato recipe that’s kicked up a notch with cacao nibs added to homemade vanilla ice cream (dairy-free, vegan).
I thought I would’ve accomplished so much more in my first week home from Portugal. I thought I’d have something like two new recipes, a couple of posts and my Lisbon City Guide done. Nope. Haven’t done any of that. But I did drive to OC to visit my brother and his family, dropped off some gifts from Portugal and then had dinner with a girlfriend in LA. So I did do stuff…just not work stuff.
Thankfully, I still have two recipes in the coffers (which I made before I left) that have allowed me to ease back into recipe development and the blogosphere. ‘Cause getting back into the groove after a month overseas really does take time (hello, jet lag). But I’m sure I’m not getting much sympathy, am I?
Alrighty, so let’s dive in then. Today, I’ve got an affogato recipe for you…that’s kicked up a notch. And I fully admit to having more than one serving! My thought process behind this recipe was that is uses espresso…and espresso is the coffee du jour in Portugal. Kinda like flat whites are coffee du jour in Sydney. So I considered it “pre-trip preparation”…even though affogato is really an Italian thing. I know, my brain works in mysterious ways.
But given that coffee and chocolate are the perfect pairing, I thought it all just made sense. I took the base from my popular vegan ice cream recipes and added cacao nibs…which one website describes as “nature’s chocolate chips.” I like that. So you’ve got cold vanilla ice cream with crunchy bits of chocolate, which turns into a creamy, floaty, delicious mess when hot espresso is poured on top. Are you with me?
Now that the weather is warming up, this is a perfect use of your ice cream maker. And it makes for the most easily elegant and impressive dessert. I use a small cookie scoop to get lots of little ice cream balls rather than one big ball, but anyway you scoop it you’ll be fine. I’ve also become slightly obsessed with my moka esspresso maker. In all honesty, I’d never made espresso at home before this recipe. I swoon over those expensive contraptions you see in Crate and Barrel, but it seems any time I’ve had espresso it’s been when I’ve been traveling. At home, I always opt for lattes and cappuccinos. But Portugal seriously changed me. I’m an avid espresso lover now. And over ice cream? For affogato? Even better.
(Note: My Lisbon City Guide is now done, so make sure to check it out!)
- 1 cup raw cashews (soaked overnight)
- 1 can (13.5 oz) full fat coconut milk
- 3 tbsp coconut oil
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ¼ cup raw cacao nibs
- 6 servings of espresso
- Add all of the ice cream ingredients (except the cacao nibs) to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream base to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
- Pour the ice cream base into an ice cream maker and proceed according to maker directions. Add the cacao nibs in the last minute to combine into the ice cream.
- Place the ice cream into a small loaf pan and chill in the freezer for at least 3-4 hours.
- Remove from freezer 10 minutes before eating to more easily scoop the ice cream. Scoop the ice cream into small balls and place into short glasses or jars. Pour a serving of esspresso on top.
Other recipes you might like:
And if you like coffee, watch how I make coffee in my Chemex!