This Vegan Affogato post has been sponsored by Nespresso. All thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!
I love to cook and have the kitchen appliances to prove it. Some gather dust, others sit in the back of the cupboards, and only a few prized appliances take up prime real estate on the kitchen counter.
My Nespresso Vertuo is one that never gathers dust. I start my day with a cup of coffee, I usually reach for some afternoon decaf with a dash of milk, and when I am craving ice cream, I almost always turn it into an affogato.
It is a magical combination of cold ice cream and warm coffee. The vanilla bean ice cream melts slightly into the coffee, creating a mixture of cold ice cream bites in a spoonful of sweet milky coffee. And our vegan affogato is kicked up a notch with a rich and sticky peanut butter caramel and dark chocolate chunks for a decadent dessert.
Reasons To Love This Vegan Affogato Recipe:
- This recipe can be as easy as scooping store-bought ice cream into a mug and pouring over coffee…
- OR you can have an afternoon in the kitchen preparing homemade (no churn!) vanilla bean ice cream and peanut butter caramel – the perfect at-home project!
- It is made with pantry staples! You bet you can make vegan ice cream and peanut butter caramel with what's in your pantry.
- Diving into this dessert is the absolute best way to end the day.
- Once you have your ice cream, it can be made in 10 minutes!
What Ingredients Are In Vegan Affogato?
- Vegan ice cream – I include a recipe below for an easy no churn vanilla bean ice cream that you can make at home, or you can pick up a pint of your favorite brand at the store.
- Peanut butter caramel sauce – this super simple dairy-free caramel is made with peanut butter, maple syrup, coconut oil and a dash of vanilla.
- Dark chocolate – chips, shavings, or chunks, this chocolate adds depth of flavor
- Decaf coffee – for me, none other than Nespresso Vertuo Decaffeinato Ontoso will do. It is hands down the best decaf around. Its malty caramel notes compliment and bring so much flavor to this dessert. And the 5oz brew size is perfect for affogato.
How Do You Make Vegan Affogato With Nespresso?
Step 1: Whip Up Your Ice Cream.
Add the coconut milk, dates, vanilla extract and optional vanilla bean powder to a blender. Blend on high until the mixture is smooth. If your dates seem too hard, you can soften them by placing the coconut milk and dates in a sauce pot on the stove until the coconut milk is warm. Set it aside for 10 minutes and then blend.
Pour the ice cream base into a loaf pan. Cover it and place it in the freezer for 6 hours or overnight.
Or, if you NEED affogato now. I know the feeling. Use any flavor of ice cream in your freezer or order some in.
Step 2: Make The Caramel.
Once your ice cream has frozen, remove it from the freezer while you make your caramel. By the time you are ready for dessert, it will be softened and ready to scoop.
Add the caramel ingredients into a saucepan over medium-low heat. Whisk constantly until the coconut oil is melted and you have a smooth caramel.
Step 3: Assemble And Enjoy!
Add 2 scoops of ice cream into a glass. Top with a generous spoonful of caramel sauce and a sprinkle of dark chocolate. Brew your Vertuo Decaffeinato Ontoso in a separate cup and pour over your ice cream. Enjoy immediately!
Nespresso has so many different coffees and endless flavor combinations! I love scrolling through their Pinterest to find more recipes to try. Next on my list to try is this Superfood Mocha!
Vegan Affogato
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Sweet Things
- Method: Freezer
- Cuisine: Italian
- Diet: Vegan
Description
Vegan Affogato with dairy-free vanilla ice cream, sticky peanut butter caramel, dark chocolate chunks, and smooth coffee. The perfect after-dinner dessert!
Ingredients
For 1 Vegan Affogato:
- 2 scoops vanilla ice cream
- 1 tablespoon peanut butter caramel
- 1 capsule Vertuo Decaffeinato Ontoso
- a sprinkle of dark chocolate chunks
For The Ice Cream (Or Use Store-Bought):
- 2 cans full fat coconut milk
- ½ cup dates
- 1 tablespoon pure vanilla extract
- Optional pinch of vanilla bean powder
For The Peanut Butter Caramel:
- ¼ cup smooth peanut butter
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
Instructions
Step 1: Whip Up Your Ice Cream.
- Add the coconut milk, dates, vanilla extract and optional vanilla bean powder to a blender. Blend on high until the mixture is smooth. (If your dates seem too hard, you can soften them by placing the coconut milk and dates in a sauce pot on the stove until the coconut milk is warm. Set it aside for 10 minutes and then blend.)
- Pour the ice cream base into a loaf pan. Cover it and place it in the freezer for 6 hours or overnight. Or, if you NEED affogato now, I know the feeling, use any flavor of ice cream in your freezer or order some in.
Step 2: Make The Caramel.
- Once your ice cream has frozen, remove it from the freezer while you make your caramel. By the time you are ready for dessert, it will be softened up and ready to scoop.
- Add the caramel ingredients into a saucepan over medium-low heat. Whisk constantly until the coconut oil is melted and you have a smooth caramel.
Step 3: Assemble And Enjoy!
- Add 2 scoops of ice cream into a glass. Top with a generous spoonful of caramel sauce and a sprinkle of dark chocolate.
- Brew your Vertuo Decaffeinato Ontoso in a separate cup and pour over your ice cream. Enjoy immediately!
Nutrition
- Serving Size: 1 affogato
- Calories: 276
- Sugar: 20g
- Sodium: 13mg
- Fat: 16g
- Saturated Fat: 11g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
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