Affogato with Cacao Nib Ice Cream (Dairy-free, Vegan)

Prep Time: 30 mins

Cook Time: 5 hrs

Total Time: 5 hrs 30 mins

Servings: 6 servings

Affogato with cacao nib ice cream is the perfect indulgent treat. It's also dairy-free and vegan. 

Ingredients

US Customary - Metric

Ice Cream

• 
  1 cup raw cashews, soaked overnight
  


• 
  13.5 oz coconut milk, full fat
  


• 
  3 tbsp coconut oil
  


• 
  ⅓ cup maple syrup
  


• 
  1 tsp vanilla extract
  


• 
  ¼ tsp sea salt
  


• 
  1/4 cup cacao nibs
  

Espresso

• 
  6 servings of espresso
  

Instructions

• Add all of the ice cream ingredients (except the cacao nibs) to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream base to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.


• Pour the ice cream base into an ice cream maker and proceed according to maker directions. Add the cacao nibs in the last minute to combine into the ice cream.


• Place the ice cream into a small loaf pan and chill in the freezer for at least 3-4 hours.


• Remove from freezer 10 minutes before eating to more easily scoop the ice cream. Scoop the ice cream into small balls and place into short glasses or jars. Pour a serving of esspresso on top.

Calories: 381kcal, Carbohydrates: 21g, Protein: 5g, Fat: 32g, Saturated Fat: 21g, Sodium: 109mg, Potassium: 322mg, Fiber: 1g, Sugar: 12g, Vitamin C: 0.7mg, Calcium: 39mg, Iron: 3.5mg

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