Archive for Recipes: Sweet

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.

Amaretti Cookies {Vegan}

This is my second cookie recipe this week, both of which feature aquafaba.

When I was doing research for this recipe, I had to go a bit further afield–Commercial Drive to be exact. I hadn’t had amaretti cookies in quite some time. They may not be easy for you to find, either, unless you live in a city with a fairly significant Italian population.

Thank goodness I do.

Vegan Amaretti Cookies

Fratelli is an old-school Italian bakery that’s been on The Drive for decades. I got some cookies to go, then headed next door to Calabria for some more Italian culture in the form of an Americano. I was literally the youngest person in there, and nearly everyone around me was speaking Italian.

There’s a lot of conflicting information about these cookies on the internet. There are, apparently, a few different versions of the cookie; but all of them come from a base of egg whites, sugar and almonds. Some are softer, some are harder, like a biscotti. They’re generally served at the end of the meal, along with coffee and liqueur, specifically Amaretto, which is a bitter digestif.

My version features a splash of Amaretto right in the mix.

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

 

This version is a bit crispy on the outside, but chewy on the inside. They’re sweet, but not too sweet, thanks to the slight bitterness of the almonds and the Amaretto and a touch of dark cocoa.

By the way, amaretti are not just a cookie that can be enjoyed on their own. They make a great ingredient in other desserts as well. I’ve often used them in a trifle-like type dessert to add a little texture and crunch.

Amaretti Cookies Vegan

Amaretti Cookies {Vegan}

  • 1 cup almond meal
  • 1/4 cup aquafaba
  • 1/2 cup sugar
  • 1/4 tsp cream of tartar
  • 1/4-1/2 cup flour
  • 1 tbsp cocoa powder
  • pinch of salt
  • 1 tsp almond extract
  • 1 tsp amaretto liqueur
  • icing sugar for rolling

Instructions

  1. Place the aquafaba and the cream of tartar into the bowl of your stand mixer with the wire whisk attachment. Beat on low for 2 minutes, then change the speed to medium. Beat for another two minutes, while adding the sugar in a slow stream. You don’t want it to reach the fluffy meringue stage, you rather want the aquafaba to be at a marshmallow stage–glossy and white, kind of sticky.
  2. In a separate bowl, combine the almond meal, cocoa powder and salt.
  3. When the aquafaba has reached the gooey marshmallow stage, remove it from the mixer, and add in the almond extract and the amaretto.
  4. Now fold in the dry almond meal mixture. Once this is all incorporated, begin to add in the flour, 2 tbsp at a time, until the mixture is still wet, but not gooey/sticky. You should be able to scoop up the cookies, and drop them without them sticking excessively to the spoon.
  5. Drop the balls into a bed of powdered sugar and roll them around a little in it. Place the cookies on a cookie sheet and flatten slightly with the bottom of a glass.
  6. Bake in a 325 degree oven for about 20 minutes. Remove to a wire rack to cool. Store in an airtight container.
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