Make Ahead

Fudgy Oat Milk Frappuccino Dream

Photo by Paint it Black Pepper
Author Notes

A decadent, vegan iced coffee dessert, inspired by Italy's hot summers, and delicious espresso! With a creamy, oat milk gelato base, topped with a shot of freshly brewed espresso, vegan fudge, and dark chocolate shavings. Just what we all need during the hot summer months! —Paint it Black Pepper

  • Prep time 30 minutes
  • Serves 2
Ingredients
  • Creamy Oat Milk Gelato
  • 2 cups oat milk
  • 2 tablespoons coconut sugar
  • 3 tablespoons cashew butter
  • Vegan Hot Fudge
  • 1/2 cup oat milk
  • 1/4 cup unsweetened cocoa powder
  • 5 tablespoons brown rice syrup
  • 2 tablespoons coconut oil
  • 50 grams dark chocolate 85%
In This Recipe
Directions
  1. Creamy Oat Milk Gelato
  2. Heat all ingredients in a saucepan over medium low heat, until just melted. Using a hand blender, blend until smooth.
  3. Pour contents into a plastic container and freeze for at least 4 hours.
  4. Just before serving, pop out the frozen gelato from the bottom of the container, onto a cutting board. Roughly chop into 5 or 6 large chunks, then throw it into a food processor or high speed blender, to break up the ice crystals. Pulse a few times, just until it starts to resemble creamy gelato!
  1. Vegan Hot Fudge
  2. While Gelato is freezing make Hot Fudge, Heat all ingredients in a saucepan over medium low heat, until just melted, stirring occasionally. Remove from heat.
  3. Just before serving make 4 shots espresso (I use a stove top Bialetti, pictured above, but any type of espresso machine works).
  4. Assemble the Frappuccinos. Scoop Oat Milk Gelato into 2 large glasses, pour over 2 shots espresso each, and lay on the hot fudge! To finish, sprinkle with chocolate shavings and serve immediately.

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