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
Heat all ingredients in a saucepan over medium low heat, until just melted. Using a hand blender, blend until smooth.
Pour contents into a plastic container and freeze for at least 4 hours.
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!
Vegan Hot Fudge
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.
Just before serving make 4 shots espresso (I use a stove top Bialetti, pictured above, but any type of espresso machine works).
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.