Dairy Free Pumpkin Ice Cream Affogato
Dairy Free Pumpkin Ice Cream Affogato is an unforgettable Italian coffee dessert. Warm espresso is poured over no-churn vegan pumpkin pie ice cream.
Servings: 4 servings
Calories: 287kcal
Ingredients
Dairy Free Pumpkin Ice Cream
- 13.66 ounces coconut cream canned - full fat (403 ml) - chilled overnight in the refrigerator
- 11.25 ounces sweetened condensed coconut milk (320 grams)
- 1 cup pumpkin puree plain pumpkin - do not use pumpkin pie puree with the added spices
- 1 teaspoon vanilla extract or paste (or 2 inches real vanilla bean)
- 1.5 teaspoons pumpkin spice dried ground
- ½ teaspoon cardamom dried ground (optional but delicious)
- ½ teaspoon cinnamon
- 1 tablespoon vodka or other alcohol of choice - keeps the ice cream smooth and creamy.
Affogato
- 8 scoops dairy free pumpkin ice cream 2 scoops for each serving
- 8 ounces espresso shots 2 ounce espresso shot for each serving (or strong coffee)
Instructions
- Place the coconut cream in the refrigerator overnight. Do not shake.
- Make Coconut Whipped Cream - Gently open the lid to the refrigerated coconut cream being very careful to not shake or stir. Place only the coconut solids into a bowl and whip with beaters until light and fluffy like whipped cream. Set aside. (Do not use any of the coconut water in the ice cream recipe as this will make the ice cream icy. You can use the left over coconut water in smoothies or other recipes.)
- Prepare Pumpkin Mixture - In a separate bowl add pumpkin puree, sweetened condensed coconut milk, vanilla, pumpkin spice, cardamom, cinnamon and vodka. Mix well.
- Carefully fold the coconut whipped cream into prepared pumpkin mixture.
- Pour the pumpkin mixture into a pan or plastic container. Cover and freeze for 4 to 6 hours.
- Remove dairy free pumpkin ice cream from the freezer. Place 2 scoops of vegan no churn ice cream into each glass. Place dessert cups with ice cream in the freezer for just a couple of minutes to chill while you brew your espresso.
- Make 2 shots of espresso or strong coffee for each serving. Allow the espresso to cool just a tiny bit so it is warm but not boiling hot.
- Pour the espresso shots over the pumpkin ice cream. Garnish with all your favorite toppings like whipped coconut cream, chopped candied pecans, crushed cookies, grated vegan dark chocolate, drizzle of your favorite liquor or whatever your little heart desires. Serve with long spoons and a straw, if desired, and enjoy!
Video
Notes
The dairy free pumpkin ice cream recipe makes enough for 8 + servings. The espresso for the affogato makes 4 servings. You will have extra ice cream leftover.
Recipe Tips
- Use a quality full fat coconut cream. It is preferable not to use a brand that has fillers or anything other than coconut in the ingredients.
- Refrigerate the coconut cream overnight in the refrigerator
- Chill the beaters and the bowl before whipping coconut cream.
- Use only the coconut cream solids and not the coconut water in the can.
- Fold in the coconut cream into the pumpkin mixture carefully so that it stays creamy and fluffy.
- Allow the dairy free pumpkin ice cream to sit out at room temperature for about 15 minutes before scooping into cups. Run your ice cream scooper under warm water for a few minutes to make it easier to scoop.
- The ratio of ice cream or gelato to espresso is roughly 2 scoops to 2 ounces (or 2 espresso shots).
- The purpose of vodka is make a creamy smooth ice cream. If serving pumpkin ice cream to children - please omit.
- Leftover dairy free pumpkin ice cream is best enjoyed fresh but it can be kept frozen up to one week.
- If you do not have an espresso maker, you can use extra strong coffee.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 114mg | Potassium: 328mg | Fiber: 1g | Sugar: 28g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 0.2mg