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Peppermint Ice Cream & Hot Cocoa Affogato

  • Author: a Couple Cooks
  • Prep Time: 3 hours
  • Cook Time: 5 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 8 1x


This holiday dessert features 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-ounce can regular coconut milk
  • 14-ounce can light coconut milk
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons peppermint extract

For the hot cocoa

  • 6 tablespoons cocoa powder
  • 1/4 cup maple syrup or honey
  • 1/2 cup water
  • 1/2 teaspoon cinnamon
  • 4 cups soy milk (or milk)
  • Several peppermint candies, for garnish


  1. A few hours prior to serving, make the peppermint ice cream: In a medium bowl, whisk together both cans coconut milk, honey, vanilla extract, and 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.
  2. Immediately prior to serving, place the ingredients for the hot cocoa in a saucepan and whisk together over low heat until fully combined.
  3. 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.


Inspired by Bon Appetit

  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

Keywords: Peppermint, Peppermint Ice Cream, Dessert, Vegan, Dairy Free, Hot Cocoa, Affogato, Christmas, Holiday,