Have you heard of affogato? It’s an Italian word meaning “drowned” — usually referring to a dessert of ice cream drowned in hot espresso. It’s simplicity at its finest – and also one of my favorite ways to end a meal.
So you can imagine my delight when I saw on one of my favorite local restaurant’s menus (R bistro) — hot cocoa peppermint ice cream affogato. Peppermint ice cream drowned in hot chocolate? Oh, yes!
We decided to re-create the recipe using two of our existing recipes: peppermint ice cream chocolate and hot chocolate, and couldn’t be more pleased with the result! If you know us well, you know we’re still working on expanding our repertoire in the sweets area, so this was a big win for us. The dessert is delicious and festive — truly, a perfect wintery treat!
And, it happens to be naturally sweetened with honey — so make sure to find local honey in your area if you can! It’s also (inadvertently) dairy-free, and a good gluten-free option for those of you looking for desserts sans gluten. While we’re not dairy-free ourselves, we love making ice cream with coconut milk since it’s quick and easy — you don’t need to make a custard on the stove. The hot chocolate is also made with soy milk, which makes it silky and smooth.
We were so excited about this one — we can’t wait for any excuse to make it again.Print
- 14-ounce can regular coconut milk
- 14-ounce can light coconut milk
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 3 tablespoons cocoa powder
- 2 tablespoons honey
- 1/4 cup water
- 1/4 teaspoon cinnamon
- 2 cups soy milk (or milk)
- Several peppermint candies, for garnish
- A few hours prior to serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, 1/2 cup honey, 1 teaspoon vanilla extract, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). When complete, freeze the ice cream for 2 to 3 hours to obtain a hard texture.
- Immediately prior to serving, in glass 2-cup measuring cup, place 3 tablespoons cocoa powder, 2 tablespoons honey, 1/4 cup warm water and 1/4 teaspoon cinnamon. Microwave for about 20 seconds to heat briefly, then whisk or stir together until combined.
- Add a bit of the soy milk and whisk it in to temper the mixture. Once it is incorporated, add the remainder of the 2 cups of milk.
- Microwave for 2 1/2 to 3 minutes until hot, or for the stovetop method, heat the mixture over medium heat until hot, taking care that it does not boil.
- To serve, crush the peppermint candies. Place a scoop or two of ice cream in a bowl or glass, then sprinkle with peppermint candies. At the table, pour hot chocolate over the ice cream.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.