Vegan Affogato
Few desserts are as effortlessly dramatic as a classic affogato, and this plant-based version delivers every bit of that hot-meets-cold magic. Dairy-free vanilla ice cream stands in beautifully here — firm, creamy, and ready to melt into ribbons the moment that shot of hot espresso hits it. The key is timing: keeping the ice cream well-frozen right up until serving means you get that gorgeous slow melt rather than a soupy puddle. A quick brew from an espresso machine or stovetop moka pot gives you the bold, bitter contrast that makes the whole thing sing. Optional vegan chocolate shavings scattered on top add a little extra indulgence without complicating a recipe that's already done in minutes. This serves two, making it a surprisingly elegant finish to a dinner party or a treat-yourself moment on a weeknight.
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Learn more →Ingredients
2 servings
- 2 scoops dairy free vanilla ice cream (about ½ cup total)
- 2 shots espresso (about 2 oz total), freshly brewed and hot
- 1 tsp finely chopped dark chocolate or vegan chocolate shavings (optional)
Can be omittedchocolate shavings
Instructions
- 1
Place the dairy free vanilla ice cream in the freezer for 10 minutes if it has softened — it should be firmly scooped, not melting.
- 2
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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