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Prep time
30 minutes
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Serves
2
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
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Ingredients
- Creamy Oat Milk Gelato
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2 cups
oat milk
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2 tablespoons
coconut sugar
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3 tablespoons
cashew butter
- Vegan Hot Fudge
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1/2 cup
oat milk
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1/4 cup
unsweetened cocoa powder
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5 tablespoons
brown rice syrup
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2 tablespoons
coconut oil
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50 grams
dark chocolate 85%
Directions
- Creamy Oat Milk Gelato
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Heat all ingredients in a saucepan over medium low heat, until just melted. Using a hand blender, blend until smooth.
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Pour contents into a plastic container and freeze for at least 4 hours.
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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
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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.
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Just before serving make 4 shots espresso (I use a stove top Bialetti, pictured above, but any type of espresso machine works).
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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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