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!
Servings: 2 people
Ingredients
- 4 tbsp freshly-brewed hot coffee/espresso of choice
- 4 scoops coffee coconut milk ice cream**
- 2-4 scoops vanilla coconut milk ice cream (see recipe below) See**note for recommended store bought vanilla.
- 4 tbsp kahlua or coffee liqueur of choice
- 1 recipe Vanilla Coconut Whip Cream You could stretch this recipe to top 4 servings.
- dark chocolate for grating on top***
Vanilla Coconut Whip Cream
- 1 can full-fat coconut milk* refrigerated upside down over night.
- 2 tbsp maple syrup or honey
- 1 tsp pure vanilla extract
- 1 pinch sea salt
Vanilla Coconut Milk Ice Cream
- 2 cans full-fat coconut milk*
- 5-7 tbsp maple syrup or honey (see note****)
- 2 tsp pure vanilla extract
- 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 Sundaes
A Saucy Kitchen's Coconut Vanilla Ice Cream.