Vegan Cherry Ice Cream Affogato
Vegan Cherry Ice Cream Affogato is made with homemade cherry ice cream using creamy coconut milk, then paired with freshly brewed espresso, dark chocolate, and hazelnuts for a decadent plant-based twist on the Italian classic.
Equipment
- Blender
- Small saucepan
- Loaf pan or similar container to freeze ice cream in
Ingredients
- 1 ¾ cup frozen or fresh pitted dark cherries
- 2-3 tbsp pure maple syrup (start with 2, add the 3rd if needed)
- Pinch salt
- 1 ¼ cup full-fat canned coconut milk
- ¼ tsp vanilla extract
- 2 tsp vodka (optional, helps prevent ice cream from freezing solid)
- ½ tsp fresh lemon juice
- 2 ounces chopped dark chocolate, dairy-free (optional)
- Freshly brewed espresso
Optional Toppings
- Chopped dark chocolate pieces
- Chopped hazelnuts or pistachios
- Chopped cherries
- Flaked sea salt
Instructions
- Cook the cherries: In a small saucepan, combine 1 ¾ cups cherries, 2 tbsp maple syrup, and a pinch of salt. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cherries soften and release their juices.
- Blend into the base: Transfer the cooked cherry mixture to a blender. Add 1 ¼ cups coconut milk, ¼ tsp vanilla extract, 2 tsp vodka (if using), and ½ tsp lemon juice. Blend until completely smooth, scraping down the sides as needed. Taste and add the extra 1 tbsp maple syrup if you’d like it sweeter.
- Add chocolate (optional): Stir in the chopped 2 oz dark chocolate if using.
- Freeze with stirring: Pour the mixture into a loaf pan or freezer-safe container. Cover and place in the freezer. For the first 3 hours, stir with a fork or spoon every 30–45 minutes to break up ice crystals and encourage a creamier texture. After that, let it freeze undisturbed for at least 3 more hours, or until scoopable.
- Soften and prep espresso: Remove the ice cream from the freezer and let sit at room temperature for about 8–10 minutes to soften slightly. Meanwhile, brew fresh espresso.
- Assemble the affogato: Scoop the cherry ice cream into glasses. Pour the hot espresso over the top, then sprinkle with extra chopped dark chocolate and hazelnuts or nuts of choice. Serve immediately.
Notes
Cherries
Dark, sweet cherries (like Bing or Lambert) work best here, but you can use fresh or frozen depending on what’s available. If using frozen, no need to thaw before cooking them down.
Sweetness
The natural sweetness of cherries can vary. Start with 2 tbsp of maple syrup and adjust after blending if you prefer a sweeter base.
Vodka tip
The optional vodka helps keep the ice cream from freezing too solid, making it easier to scoop. You won’t taste it in the finished dessert.
Texture
Stirring during the first few hours of freezing helps break up ice crystals for a creamier, scoopable texture. If you prefer, you can also churn this in an ice cream maker instead of using the freeze-and-stir method.
Make-ahead
The ice cream can be made up to 1 week in advance. Just remove from the freezer and let soften at room temperature for 8–10 minutes before scooping.
Nutrition
Serving: 1 affogatoCalories: 235kcalCarbohydrates: 27gProtein: 2gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 15mgPotassium: 180mgFiber: 1.5gSugar: 24gVitamin A: 50IUVitamin C: 3mgCalcium: 25mgIron: 1.5mg
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