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Heavenly Dairy-Free Affogato {Paleo, GF, Vegan, DF}

Updated: Jun 17

Yes, that’s right…dairy-free Affogato!! Get ready to indulge with luscious coffee and vanilla coconut milk ice cream, topped with hot coffee/espresso, Kahlua (optional) and vanilla coconut whip cream! Your guests + family will have a hard time believing this is dairy free…even I am impressed I get to enjoy such a creamy + delicious treat without dairy!

I first served this dessert when we had friends over for dinner a long time ago and have been making it ever since! I thought Affogato would be a great dessert for having people over (easy + everyone would like), especially when I knew I could sub in dairy-free coconut milk ice cream for me!

With our friends, I served this dessert with coffee coconut milk (delicious!!) ice cream and no one knew the difference. I did serve regular ice cream to our guests and vanilla coconut milk ice cream for me, along with the coconut milk espresso. I now serve this dessert with all coconut milk ice cream and it’s one my husband’s favorites! One of our friends even served coconut milk ice cream to us when we went over to their house:). This stuff is good! I catch my husband (big dairy lover) eating the coconut milk ice cream when it’s in the freezer…sneaky guy.

For my birthday last summer my parents got me an ice cream maker so I could make my own coconut milk ice cream (Here’s the one I have-it’s awesome!). It has been a hit! So easy to make your own ice cream in this thing and it only takes about 30 min (I leave the ice cream maker container in the freezer so it’s always ready to go!).

For this recipe, I used this coconut milk Mocha Maca Crunch (I thought I was buying espresso ice cream but this one worked too-I liked the crunch of the pieces of chocolate) and made my own vanilla. If you don’t have an ice cream maker you can always buy the coconut milk vanilla ice cream and it will still be delicious. I based the vanilla recipe off of A Saucy’s kitchen’s recipe. She has a method of making vanilla ice cream without an ice cream maker, so that would work as well!

This Affogato needs a couple of adjustments to be Paleo, but totally do-able! Kahlua is not paleo friendly as it contains other ingredients besides coffee like rum, corn syrup, vodka, and sugar. So there is a lot of sugar! You can definitely leave this out. You could also make your own paleo friendly version from All Day I Dream About Food if you are feeling adventurous! Vodka distilled from Potatoes or grapes keeps it Paleo. I, however, cheated and used the real deal as we had a small amount left and it was a whole lot easier! I try very hard to be good…but sometimes I believe it’s okay to indulge a little!

The store-bought coconut milk ice cream contains agave, which is not really Paleo either (due to the processing of agave). If you were to make your own coffee coconut milk ice cream you could use honey or maple syrup to keep it Paleo, like in the Vanilla Coconut Milk Ice Cream recipe below. One day I definitely want to give making my own coffee ice cream a try!

Note: I used this brand. I used their Mocha Maca Crunch. They changed the flavors and it is now Peruvian Mocha Crunch. I would recommend trying their Cold Brew Coffee flavor. Here’s their vanilla.

If you are looking for an easy, delicious dessert…this one is a must try! It’s also perfect for a date night in! The recipe below is easily adaptable for more!

I do hope you give this one a try and would love to know how you like it!

If you obey all the rules, you miss all the fun. -Katherine Hepburn


Heavenly Dairy-Free Affogato {Paleo, GF, Vegan, DF}

Yes, that’s right…dairy free Affogato!! Get ready to indulge into luscious coffee and vanilla coconut milk ice cream, topped with hot coffee/espresso, Kahlua (optional) and vanilla coconut whip cream! Your guests + family will have a hard time believing this is dairy free…even I am impressed I get to enjoy such a creamy + delicious heavenly treat without dairy! This recipe is easily adaptable to make more!

Course: Dessert

Cuisine: Italian

Keyword: Coconut milk ice cream, Coconut Whip Cream, Coffee, Dairy Free, Espresso, Gluten Free, Paleo, Vegan

Servings: 2 people

Author: Alicia Raymond

Ingredients

  1. 4 tbsp freshly-brewed hot coffee/espresso of choice

  2. 4 scoops coffee coconut milk ice cream**

  3. 2-4 scoops vanilla coconut milk ice cream (see recipe below) See**note for recommended store bought vanilla.

  4. 4 tbsp kahlua or coffee liqueur of choice

  5. 1 recipe Vanilla Coconut Whip Cream You could stretch this recipe to top 4 servings.

  6. dark chocolate for grating on top***

Vanilla Coconut Whip Cream

  1. 1 can full-fat coconut milk* refrigerated upside down over night.

  2. 2 tbsp maple syrup or honey

  3. 1 tsp pure vanilla extract

  4. 1 pinch sea salt

Vanilla Coconut Milk Ice Cream

  1. 2 cans full-fat coconut milk*

  2. 5-7 tbsp maple syrup or honey (see note****)

  3. 2 tsp pure vanilla extract

  4. 1 pinch sea salt

Instructions


Make your vanilla ice cream (see instructions below).


Make your whip cream (place in fridge and just re-whip right before assembling). See instructions below.


Make your coffee/espresso.


Bring it all together (see instructions below)!

Vanilla Coconut Milk Ice Cream


Place all ingredients in a blender (I used my nutri-bullet) and blend until smooth and creamy. Start with 5 tbsp of maple syrup and taste to see if need to add more. I added 7 tbsp.


Place ingredients in ice cream maker and follow instructions for your machine. If you are making without a machine see A Saucy Kitchen’s recipe.

Vanilla Coconut Whip Cream


Open bottom of full-fat coconut milk can, pour the liquid into a mason jar and store with tight lid for later use. Remove cream from can and place in medium bowl (if coconut cream is really hard you may need to let it sit for a bit to soften-but not too long!)


Whip with beaters for about one minute, scraping down sides as needed.


Add maple syrup/honey, vanilla and sea salt. Whip for another 2-3 minutes, scraping down the sides of bowl as needed until coconut cream is soft and whipped, with a “whipped cream” consistency.

Bringing it all together!


Grab two pretty glasses or mason jars work great too! Scoop 1 scoop of the coffee coconut ice cream into each glass. Then add one or two scoops of Vanilla Coconut Milk Ice Cream per glass and top with one more scoop each of espresso.


Pour two tbsp Kahlua (if adding) and 2 tbsp hot coffee or espresso per glass. Top with coconut whip cream. Grate dark chocolate with a microplane to garnish. Serve immediately! Enjoy!

Notes

*I love this brand the best. Less expensive at Costco:). **I used this brand. I used their Mocha Maca Crunch. They changed the flavors and it is now Peruvian Mocha Crunch. I would recommend trying their Cold Brew Coffee flavor. Here’s their vanilla. ***I love this brand as they are organic and use coconut sugar to sweeten. ****I used maple syrup so sweetness may vary if using honey. I advise start out with less and taste/add as you go.Recipe adapted from: Ina Garten’s Affogato SundaesA Saucy Kitchen’s Coconut Vanilla Ice Cream

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