Bold shots of hot, freshly brewed espresso cascade over a cold, firmly scooped ice cream base, creating that irresistible contrast between molten coffee and slow-melting sweetness. Each cup comes together in minutes with just two components doing all the work — no baking, no fuss, just quick assembly and immediate serving for the best texture. A scatter of finely chopped dark chocolate on top adds a little crunch and bitterness that plays beautifully against the sweet, creamy base. It's the kind of effortless, café-style dessert that feels indulgent but takes almost no time to pull together. This one is a fantastic pick for a dairy free dessert spread, especially when you want something that still delivers that classic affogato drama.
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Place the dairy free vanilla ice cream in the freezer for 10 minutes if it has softened — it should be firmly scooped, not melting.
Brew 2 shots of espresso using an espresso machine or stovetop moka pot, so the coffee is hot and ready to pour immediately.
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