Vegan Coconut Ice Cream Affogato

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Ingredients:

2 cans of coconut milk (not cream) refrigerated overnight
3 tablespoons of maple syrup
2 vanilla beans, seeds scraped
(this will yield a small tub of icecream,
more than enough for multiple affogatos!)

1 shot of coffee per person
1 shot of kahlua per person or
1 teaspoon of maple syrup per person for a non-alcoholic alternative

Method:

Turn your ice cream machine on and let it chill, as per the machine instructions. If you don’t have a machine, you can always buy pre made coconut ice cream, or use any number of hand-mixed methods available online.

Take your chilled coconut milk and mix it in a large bowl with your maple syrup and vanilla. Add this mixture to your chilled ice cream machine and use it as per the instructions.

Once the ice cream is ready, transfer it to the freezer, and turn your coffee machine on. Alternatively, brew one espresso per person using instant coffee.

When you are ready to assemble, place two scoops of coconut ice cream in each glass. You need to work quickly as the ice cream tends to melt at a faster rate than regular dairy ice cream.

If you are making non-alcoholic Affogato, pour your maple syrup over the ice cream, followed by the coffee. If you are making an adult version, add the coffee and a shot of Kahlua, or your favourite liquor.

George Eats

My name is Georgia and I am a 23 year old from the Mornington Peninsula, near Melbourne. A criminology graduate and law school hopeful, I started a food Instagram after developing an as yet undiagnosed gastrointestinal disease at uni, and now work full time as a recipe developer and food photographer. I now do freelance work for a variety of different companies.