Affogato is an italian dessert that consists of ice cream and a shot of espresso. I enjoy trying to get creative with what I have and this is a healthy yet elegant dessert that is perfect for an after meal treat.
I wasn’t sure if the flavors would work but it all came together just right with the caramel sauce. This would be one dessert that would leave your guests in awe if you were to have a dinner party; if gatherings were even feasible these days.
You can easily pick up your favorite ice cream at the grocery store and make affogato. However, I used frozen bananas to make an ice cream that is much healthier than store bought. I made a version of this banana nice cream under a different post on the blog.
For the espresso portion, you only need a shot and you can make that whichever way you are used to. I have a Nespresso machine that makes it easier for me to make coffee beverages. I chilled my espresso for a few minutes that way it didn’t completely melt the ice cream.
Finally, I made a vegan caramel sauce out of coconut milk and agave in less than seven minutes. The caramel sauce added just the right amount of sweetness to offset the bitterness of the espresso.
Banana Nice Cream Affogato
Banana Nice Cream, shot of espresso and a drizzle of some vegan caramel sauce
- 4 peeled ripe bananas (cut into ½ inch) (frozen)
- 2 shots espresso (whichever type you prefer)
- chopped espresso chocolate chips (pinch) (optional)
Vegan Caramel Sauce
- ¼ cup coconut milk
- 1½ tbsp agave maple syrup blend or agave syrup
- ¼ tsp cornstarch
- cinnamon powder (dash)
Place frozen bananas into a food processor (use chopping blade) and pulse, stopping to scrape edges between pulses, until fully blended. This can be used immediately or frozen until you are ready to make the dessert.
Make the espresso. Follow the instructions for your espresso machine and make enough espresso for two shots. Chill for about 5 minutes after complete.
Make the caramel sauce. Add the coconut milk, agave, cinnamon and cornstarch into a small pot and heat over medium high heat. Use a whisk and stir frequently as it begins to boil and bubble. The sauce will begin to thicken in about 5 minutes and the color will begin to change to a nice caramel color. Be careful not to burn the sauce. Remove from heat.
Add two scoops of nice cream, each, into two seperate dessert glasses. Pour a shot of espresso into each of the glasses. Top with the caramel sauce and a dash of the chopped espresso chocolate chips.
