The easiest 2 ingredient Chocolate Caramel Affogato recipe that’s gluten-free and vegan! A decadent buzz-worthy treat to prepare on a date night or girl’s night! This twist on the classic Italian dessert will be your new favorite coffee and ice cream treat!
Guys…hold up! This is so easy, simple, no-fuss, it needs to be “made” right now! I know how much you love those easy “recipes” that are more like “ideas” and pretty pictures for a post! That’s okay, I understand you may not be into more involved creations, so I still try to keep things well-rounded for everyone 😉 With Valentine’s Day fast approaching, I thought a lovely little dessert “recipe” would be welcomed by all!
The classic Italian affogato is loved by many, but I was kept in the dark about it for my whole life until more recent years. My mom would always gush about having this incredible affogato at this one restaurant she frequented, and I (being my foodie self) was rather intrigued and needed to do further research! If you’re not familiar with this ice cream and coffee (espresso) confection, here’s the low-down. “Affogato” literally means “drowned” in Italian, i.e. ice cream “drowned” in hot espresso! Traditionally it’s quality vanilla ice cream or gelato with a shot of piping hot espresso. Dessert? Drink? Both? You can decide that one!
Does it live up to the hype…even while it’s dairy-free, vegan, and gluten-free? Well, you and I both know that ice cream and coffee are amazing as is…combine them? You can do no wrong! For my fabulous little Chocolate Caramel Affogato, I used So Delicious Caramel Cashew Ice Cream and some “heated” Chameleon Caramel Cold-Brew! Technically you could use the cold brew “cold” in the recipe, but then you aren’t getting the true affogato experience. But hey, I know, sometimes that craving calls and you need affogato STAT!
I may have also topped this baby with some chocolate stevia syrup…because, why not!? It’s like giving your ice cream a bath in coffee. Chocolate, caramel, sweet, bitter, hot, cold, smooth, creamy, melty, dreamy? Guys! You need to make this now! Don’t wait! Get out a glass (or 2) and whip this up!
- Per Serving:
- 4-5 Scoops of So Delicious Salted Caramel Cluster Cashew Ice Cream
- ½ Cup Chameleon Cold-Brew Caramel Coffee Concentrate
- Chocolate Stevia Syrup (to top)
- Heat the cold-brew coffee in the microwave for a minute or 2 until hot.
- Scoop out the ice cream in a glass and then pour the hot coffee on top.
- Top with a drizzle of chocolate stevia syrup and enjoy!
That’s it! Ready for a post-dinner sweet treat and buzz? These really would end a Valentine’s Day date (or night to yourself) rather well, don’t you think? You may just have to go back for seconds, so good thing it takes zero-seconds to make, eh? 😉 Happy Chocolate Caramel Affogato-ing!
So tell me:
+ Have you ever had affogato?
+ Finish the sentence: Coffee and….? *cough, cough, pancakes*
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell