This healthier coffee-based dessert will have all of my espresso lovers hooked! Fresh, hot espresso is poured over vanilla gelato or ice cream to make the most dreamy single-serve dessert! This homemade affogato can be made dairy-free, refined sugar-free, and high protein!
What is an affogato
This coffee-based dessert, which originates in Italy, typically combines a scoop of vanilla ice cream or gelato with a shot of hot espresso, and often times a shot of liqueur. When the hot espresso is poured over the cold ice cream or gelato, it’s pure bliss.
The most common affogato ratio is two cups of gelato to one shot of espresso. I like mine a bit stronger, so I do about a cup of ice cream with two shots of espesso – I know, getting wild over here! Today we are making an affogato with high protein vanilla ice cream, hold the liqueur 😉
Vegan affogato recipe video
Why you’ll love this recipe
- This affogato recipe is SO easy to make!
- It’s high protein and lower sugar, helping to keep blood sugar balanced!
- Affogato can be made dairy-free/vegan and is gluten and refined sugar-free.
- Homemade protein ice cream is ultra creamy and satisfying!
- The protein ice cream comes together in a blender and can be made with an ice cream maker or ninja creami, but can also be made without a machine.
- Makes a healthy dessert or pick-me-up treat!
How to make a vegan affogato
Can you make an affogato without an espresso machine?
Yes! There are a few options:
- Nespresso: This is what I use! I buy espresso pods for my Nespresso machine and brew a double shot pod for my affogatos.
- Instant espresso: You can buy a jar of instant espresso, prepare two shots work, and then warm it up prior to pouring over the ice cream.
- Extra-strong brewed coffee: If you want to use what you have at home, and have regular coffee on hand, you can brew extra strong coffee and use 2oz or so. You’ll want to be sure to brew it extra strong, as a normal brewed cup of coffee is a lot weaker in flavor and not full-bodied like espresso shots.
Equipment
- Ninja Creami, ice cream maker: Optional!
- Blender
Ingredients
- Espresso: I like to use fresh espresso. I use espresso pods for my Nespresso. Freshly brewed, hot espresso will work best. However, you can also use instant espresso, prepare it, and warm it up before pouring over the ice cream.
- Protein Powder: I love using Macro Mike protein powder. Their flavors really make this taste like a decadent desserts, adds sweetness and flavor, while being made with quality ingredients. I used the vanilla buttercream flavor but also love the salted caramel flavor.
- Milk: I like to use cashew milk or almond milk, but feel free to use whatever you have!
- Canned coconut milk: Full-fat canned coconut milk adds healthy fats to the recipe, to help keep things balanced, while also making this EXTRA creamy.
- Dates or maple syrup: 1-2 medjool dates can sub with 1-2 tbsp of maple syrup
- Pantry staples: Vanilla extract, sea salt
Steps to make an affogato
- Ninja Creami Method: If using a ninja creami, you’ll need to blend the ice cream mixture and freeze it the night before. Simply blend the ingredients, pour into your creami pint, and freeze overnight. Then use your ninja creami on the “lite ice cream” setting (I blend mine twice).
- Ice cream machine method: If using an ice cream maker, simply blend the ingredients then pour into your ice cream machine, based on it’s settings.
- Blender method: If using a blender and no machine, blend the ingredients in a blender. Then pour the ice cream mixture into an ice cream tray and freeze over night. When ready to make, add the cubes back into the blender with a dash of milk. Blend, scraping down the sides often, until it turns into creamy ice cream. A Vitamix or a blender with a tamping stick will work best for this so you can press the cubes into the blades. This prevents having to add extra milk and keeps the ice cream THICK.
- Make the affogato: Once your ice cream is prepared, pour or prepare your espresso shots! Add the ice cream to a bowl and pour over the espresso. I like to drizzle over a little melted dark chocolate, sprinkle of cacao nibs, and flakey sea salt!
Affogato flavor variations
A classic affogato is typically made with vanilla gelato or vanilla ice cream. However, you can have fun with them and switch things up with chocolate ice cream, mint chocolate ice cream, rocky road, cookies and cream, or even coffee ice cream for double the fun! I like to drizzle melted chocolate over top of mine with some cacao nibs and flakey sea salt for extra pizzaz.
More healthy treats to try
- Matcha affogato
- Apple crisp smoothie
- Eggnog protein shake
- Peanut butter espresso protein shake
- Cookie dough protein shake
- Cinnamon roll smoothie
Vegan Affogato (high protein)
This healthy coffee-based dessert will have all of my espresso lovers hooked! Fresh, hot espresso is poured over vanilla gelato or ice cream to make the most dreamy single-serve dessert! This version is dairy-free, refined sugar-free, and high protein!
Ingredients
Protein Ice cream
- 1 scoop vanilla protein powder *see notes
- 1 cup plant-based milk (or milk of choice. I used cashew)
- 1/2 cup full-fat canned coconut milk *See notes for subs
- 1 1/2-2 tbsp maple syrup or honey OR 2-3 dates
- 1 tsp vanilla extract & GOOD pinch sea salt
Affogato
- 2 shots espresso (about 2oz)
- 1-1 1/2 cups protein ice cream
- melted chocolate & flakey sea salt, for drizzling *optional
Instructions
Ninja Creami Method
- If using a ninja creami, you'll need to blend the ice cream mixture and freeze it the night before. Simply blend the ingredients, pour into your creami pint, and freeze overnight.
- The next day, when ready to make your pint, place it on the Ninja Creami machine. For first spin, set it on the "Lite Ice Cream" function. Once it's complete, choose the "Re-spin" option and spin it once more to let it become extra creamy! Then use.
Ice cream machine method
- If using an ice cream maker, be sure to freeze the ice cream bowl over-night first. The next day, blend the ingredients for the ice cream in a blender. Turn your ice cream maker on, and use it according to it's instructions! Typically you'll pour the ice cream mixture in while the machine is running.
Blender Method
- Blender method: If using a blender and no machine, blend the ingredients in a blender. Then pour the ice cream mixture into an ice cream tray and freeze over night. When ready to make, add the cubes back into the blender with a dash of milk. Blend, scraping down the sides often, until it turns into creamy ice cream. A Vitamix or a blender with a tamping stick will work best for this so you can press the cubes into the blades. This prevents having to add extra milk and keeps the ice cream THICK
Assembling the affogato
- Once your ice cream is prepared, pour or prepare your espresso shots! Add the ice cream to a bowl and pour over the espresso. I like to drizzle over a little melted dark chocolate, sprinkle of cacao nibs, and flakey sea salt!
Video
Notes
*Canned coconut subs: You can sub a creamer like Nutpods. *Any protein should work, but use a protein you really love the flavor of as it’ll add flavor and sweetness to the ice cream. I love Macro Mike, because their flavors are quality and taste like dessert without any added nasties! I use their salted caramel and vanilla buttercream for these! You can use my code “amb-Dani” for a discount!
