Espresso affogato recipe with handmade cacao nib vanilla ice cream to boost the ante is the handmade ice cream that is extra creamy, dairy-free, and vegan.
Affogato Recipe
As I used to wander a lot, I can't wait to dive into the local cuisine and culture to whatever place I am in. But this time, as I settled back into my routine, I found myself struggling to get back into the groove of recipe development and blogging. That's where my pre-trip preparation came in handy, in the form of a delicious and indulgent affogato recipe that I couldn't resist.
For those who don't know, affogato is a traditional Italian dessert made with a shot of espresso and a scoop of vanilla ice cream. Nonetheless, I wanted to add my own twist to it. Since that coffee and chocolate worked well together, I felt it all made sense. I added cacao nibs—which one website refers to as "nature's chocolate chips"—to the base of my well-known vegan frozen yogurt recipes. That works for me.
Affogato with a Cacao Nib Ice Cream Twist
So how to continue? You have cold vanilla ice cream with chocolate chunks that are crunchy on top. The ice cream transforms into a creamy, floating, and delectable mess when hot espresso is poured on top of it. Are you on my side? This is an excellent use for your ice cream maker now that the weather is getting warmer. Additionally, it is the easiest to elegantly and impressively prepare dessert.
I utilize a little treat scoop to get bunches of little frozen yogurt balls as opposed to one major ball, yet anyway, you scoop it you'll be fine. Additionally, I've used an espresso maker. Honestly, I had never tried to brew espresso at home before this recipe. I lust over the pricey equipment, but I've only ever drank espresso when traveling. At home, I almost always go for cappuccinos and lattes.
Traveling to places, though, significantly changed me. I now have a deep love for espresso. also over ice cream? for coffee? Even better. Enjoy!
How to Refrigerate Affogato with Cacao Nib Ice Cream:
Affogato is not meant to be refrigerated or frozen, as it's best enjoyed fresh. However, if you still want to give it a try, here are some general tips:
- Place the affogato in an airtight container.
- Make sure the container is large enough.
- Refrigerate the affogato as quickly as possible to minimize melting.
- Consume the affogato within 1-2 days.
How to Freeze Affogato with Cacao Nib Ice Cream:
- Place the affogato in an airtight container.
- Make sure the container is large enough and it will hold the affogato perfectly.
- Freeze the affogato as quickly as possible to minimize melting.
- Consume the affogato within 1-2 weeks.
How to Reheat Affogato with Cacao Nib Ice Cream (If Required):
- Take the affogato out of the freezer or refrigerator and allow it to soften at room temperature for a while.
- To reheat the affogato, microwave it for brief intervals while stirring in between. Repeat this process until the affogato achieves the appropriate temperature.
- Avoid overheating the affogato because doing so might cause the ice cream to melt or get soupy.
Conclusion
Affogato with cacao nib ice cream is a delicious twist on the classic Italian dessert. However, due to the delicate nature of the ice cream and the fact that affogato is best enjoyed fresh, refrigerating or freezing it may not be the best option. If you do choose to refrigerate or freeze your affogato with cacao nib ice cream, make sure to store it in an airtight container and consume it within a reasonable time frame. When reheating, be cautious not to overheat the ice cream, as this may affect its texture and taste.
FAQ
Can I use any kind of ice cream for affogato?
Yes, you can use any type of ice cream or gelato you like. However, vanilla or chocolate are the most common flavors used in traditional affogato recipes.
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AFFOGATO WITH CACAO NIB ICE CREAM (VEGAN)
Ingredients
ICE CREAM
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.
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