Two recipes in one today, so I’m jumping right into the food. No need for a story behind this one – the reason is: because obviously.
peppermint ice cream:
serves 8
2 cans full-fat coconut milk
1 t vanilla extract
1 1/2 t peppermint extract
1/2 C maple syrup
optional: red food dye
Pour everything into an ice cream maker. Once firm, pour into a glass container and freeze for at least 30 minutes so it sets up (you can certainly eat it right out of the ice cream maker, though it will probably be more like soft serve consistency, so for the afogato you want to let it set longer – we’ll be pouring hot goodies over that ice cream!)
peppermint mocha afogato:
1 serving ice cream recipe above
1 T vegan chocolate chips, melted
1 shot hot espresso
Spoon ice cream into a bowl or large mug. Spoon melted chocolate on top, and then pour hot espresso on top of that. Eat the ice cream with a spoon and halfway through a lot of it has melted into your espresso…..just drink that deliciousness up. Seriously, so good.
Nutrition facts per serving (ice cream): Calories: 100; Calories from Fat: 41; Total Fat: 4.5g; Saturated Fat: 4.1g; Sodium: 8mg; Total Carbohydrates: 14.1g; Sugars: 12.3g; Protein: 0.4g
Nutrition facts per afogato: Calories: 140; Calories from Fat: 59; Total Fat: 6.5g; Saturated Fat: 5.4g; Sodium: 8mg; Total Carbohydrates: 20.1g; Sugars: 16.3g; Protein: 0.9g
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