A while ago, I was inexplicably craving ice cream–specifically, a big bowl of frozen yogurt. The only problem? I really didn’t want to venture out to the store and buy a (very expensive) carton of vegan ice cream.
And then it came to me: vegan banana ice cream affogato. If you’ve never tried this Italian delight, it’s typically comprised of ice cream, espresso, and toppings such a whipped cream. My version features homemade banana ice cream, and it’s just as delicious–not to mention healthier–than the dairy version.
I absolutely love the temperature contrast from the ice cream and coffee, and the toppings just take it over the top. I kept my affogato fairly simple and used what I had in my pantry–chopped walnuts and a sprinkle of cocoa powder–but feel free to use vegan whipped cream, fruit, chocolate chips, etc.
Vegan Banana Ice Cream Affogato
- 2 frozen bananas
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 shot espresso
- Toppings of choice: vegan whipped cream, cherries, nuts, sprinkles, chocolate sauce, etc.
1. In a food processor, blend bananas, vanilla, and salt until the mixture comes together and begins to resemble ice cream. This should take about 30 seconds to a minute, and you may need to stop a couple times to scrape down the sides of the bowl.
2. Transfer (using an ice cream scoop is best, but not necessary) banana ice cream to serving vessel of choice. Pour espresso over ice cream and add toppings of choice. Serve immediately.
Photo: Molly Lansdowne