This holiday dessert is made with peppermint ice cream drowned in hot cocoa! It’s a unique take on the traditional Italian affogato dessert that uses espresso.
Have you heard of Affogato? It’s an Italian word meaning “drowned” — usually referring to an ice cream dessert drowned in hot espresso. It’s simplicity at its best – and also one of my favorite ways to end a meal. So you can imagine my delight when I saw on one of the menus at my favorite restaurant (R Bistro) – Hot Cocoa and Peppermint Ice Cream Affogato. Peppermint ice cream drenched in hot chocolate? Oh yeah! Read on for the Peppermint Ice Cream Affogato recipe.
Affogato with peppermint ice cream
We decided to recreate the recipe using two of our existing recipes: Chocolate Peppermint Ice Cream and Hot Chocolate and we couldn’t be happier with the results! If you know us well, you know that we are always working to expand our confectionery repertoire, so this was a great win for us. The dessert is delicious and festive – truly a perfect winter treat!
And of course, this peppermint ice cream is sweetened with maple syrup or honey! Make sure you find local honey in your area if you can. It’s also dairy-free or vegan, and a good gluten-free option for those of you looking for gluten-free desserts. While we’re not dairy-free or vegan ourselves, we love making coconut milk ice cream because it’s quick and easy—no need to make pudding on the stovetop. The hot chocolate is also made with soy milk, making it silky smooth. We loved this Peppermint Ice Cream Affogato so much – we can’t wait for an excuse to make it again.
Looking for Christmas cookie recipes?
Along with this Peppermint Ice Cream Affogato, here are some of our favorite Christmas recipes, including lots of Christmas cookies!
This recipe is…
This Peppermint Ice Cream and Hot Cocoa Affogato recipe is vegetarian, gluten-free and vegan, dairy-free, and plant-based with the vegan options.
The description
This holiday dessert is made with peppermint ice cream drowned in hot cocoa! It’s a unique take on the traditional Italian affogato dessert that uses espresso.
For the peppermint ice cream
- 14-oz can of plain coconut milk
- 14– once can light coconut milk
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
For the hot chocolate
- 6 tablespoons cocoa powder
- ¼ cup maple syrup or honey
- ½ cup the water
- ½ teaspoon Cinammon
- 4 cups soy milk (or milk)
- Several mints for garnish
- A few hours before serving, prepare the mint ice cream: In a medium bowl, whisk together the two cans of coconut milk, honey, vanilla extract, and peppermint extract. Freeze the mixture in an ice cream maker (or make without a machine). When ready, freeze the ice cream for 2-3 hours to get a hard texture.
- Just before serving, place the hot chocolate ingredients in a saucepan and stir together over low heat until fully combined.
- To serve, crush the mints. Place a scoop or two of ice cream in a bowl or glass, then sprinkle with mints. Pour the hot chocolate over the ice cream at the table.
- Category: Dessert
- Method: Frozen
- Kitchen: American
Keywords: Peppermint, Peppermint Ice Cream, Dessert, Vegan, Dairy Free, Hot Cocoa, Affogato, Christmas, Holiday,
