Affogato Ice Cream {Vegan}

Have you ever had an Affogato?

It’s an Italian dessert of incredible simplicity. You take a scoop of vanilla ice cream or gelato, and then you pour a freshly-brewed shot of espresso over it.

The result is hot and cold, sweet and bitter, and all delicious.

I had one recently for dessert at a little tapas place I was trying for the first time, and they added to the coffee a shot of Sons of Vancouver Amaretto, which just kicked the whole thing up to another level.

Vegan Cappuccino Ice Cream

So, of course I got to thinking… Affogato Ice Cream. Ice cream with coffee and amaretto blended right in.

When I was writing my cookbook, one of my big struggles with ice cream was keeping it scoopable right out of the freezer. You see, fat really helps to keep the ice cream soft, but when you make your ice cream vegan, it often lacks in straight-up fat (traditional ice cream uses egg yolks and heavy cream, which is about 30% fat). Part of the reason you see so many ice cream recipes made with coconut milk or coconut cream is because it has a high fat content that mimics whipping cream.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

I found that there were two things that worked well to keep my aquafaba ice cream smooth and scoop able right out of the freezer, and those two things were xanthan gum and alcohol.

Adding a tiny bit of xanthan helps to preserve the peaks of the aquafaba, and keeps it from falling. it also contributes to that creamy consistency and mouthfeel we love so much with ice cream.

Alcohol, as we all know, takes a really, really long time to freeze, if in fact it freezes at all. So adding a little to your ice cream helps it out technically, but flavour-wise…. a little bourbon in your ice cream doesn’t sound so bad, does it? In this particular recipe, I’d use amaretto or a coffee liqueur.

Affogato Ice Cream Vegan Aquafaba

Affogato Ice Cream {Vegan}

Ingredients: 

  • 2 cups brewed coffee, cooled
  • 1 cup granulated sugar
  • 1⁄4 cup coconut oil
  • 6 tbsp aquafaba
  • 1⁄4 tsp xanthan gum
  • 1 tbsp coffee liqueur or amaretto

Method:

1. In a small saucepan, combine coffee and sugar, and bring to a boil over medium heat, stirring until sugar has dissolved. Reduce heat and simmer until thickened slightly, about 5 minutes. Let cool to room temperature. Add coconut oil, stir and cover. Let stand at room temperature overnight.

2. In mixer bowl, combine aquafaba and xanthan gum. Attach wire whisk and mixer bowl to mixer. Set speed to Low and beat for 2 minutes. Increase speed to Medium and beat for 2 minutes. Set to highest speed and beat mixture until stiff peaks form, about 4 to 6 minutes.

3. Remove bowl from mixer and add coffee mixture. Add liqueur if using. Gently whisk by hand until smooth.

4. Scoop into ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to a covered container and place in the freezer to set for 3 hours or overnight.

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