Affogato with Cacao Nib Ice Cream - Creamy Vegan Coffee Dessert
A luxurious vegan twist on the classic Italian affogato, featuring homemade cashew-based ice cream studded with crunchy cacao nibs and topped with hot espresso. The creamy coconut milk base creates a rich, dairy-free ice cream that melts beautifully under the warm coffee, creating layers of flavor and temperature. Perfect for dinner parties or when you want an impressive yet simple dessert that combines the best of both frozen treats and coffee culture.
Ingredients
Instructions
- 1
Add ice cream ingredients except cacao nibs to high-powered blender
- 2
Blend until smooth and creamy
- 3
Transfer ice cream base to covered bowl and refrigerate for at least 4 hours
- 4
Pour chilled base into ice cream maker and proceed according to maker directions
- 5
Add cacao nibs in the last minute of churning
- 6
Transfer ice cream to small loaf pan and freeze for at least 3-4 hours
- 7
Remove from freezer 10 minutes before serving
- 8
Scoop ice cream into small balls and place in short glasses
- 9
Pour hot espresso over ice cream
Tips
Soak cashews overnight for the creamiest texture, or use boiling water for 30 minutes if short on time
Chill the ice cream base thoroughly before churning for better texture and faster freezing
Let frozen ice cream soften slightly before scouting for easier serving and better presentation
Good to Know
Store covered in freezer for up to 1 week
Ice cream base can be made 2 days ahead and kept refrigerated
Serve immediately after pouring espresso to enjoy temperature contrast
Common Mistakes
Chill base thoroughly to avoid icy texture
Don't skip soaking cashews for smooth consistency
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, freeze the base in a shallow pan and whisk every 30 minutes for 3-4 hours until frozen and creamy.
What if I don't have cacao nibs?
Substitute with chopped dark chocolate or mini chocolate chips, adding them the same way during churning.
How long will the ice cream keep?
Store covered in the freezer for up to one week. Let soften 10 minutes before scooping for best texture.