Some of my favorite recipes come from when I combine two of my favorite things. This is definitely one of those recipes. Nutella + coffee = holy wow oh my goodness gimme more.
In case the term affogato is foreign to you—as it was to me not long ago—let me define it for you:
...Or as my more articulate friend, Webster, would define it: “an Italian dessert of vanilla ice cream over which espresso has been poured.”
I’ve heard it both ways.
I made this a no-churn ice cream, because I know a lot of people don’t have an ice cream maker. Feel free to make this in the ice cream maker if you do have one though! But anyway, the goal was to make it super simple and easy for you. Just blend up the ingredients and pop them in the freezer.
Coconut milk has so much of that healthy fat that we all need. And hazelnuts are full of magnesium, calcium, and other vitamins. This may be dessert, but it’s not completely trash.
I mean, how can you argue with chocolate, hazelnuts, and coffee? They are the holy trinity of deliciousness. And this ice cream is just. so. creamy.
So let’s make an affogato, shall we?
No-churn Nutella Affogato
- 2 cans full fat coconut milk, chilled overnight
- 1/2 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup toasted hazelnuts
Scrape off the thick part of the coconut milk from the refrigerated cans and place it in the bowl of a stand mixer. With the whisk attachment, whip on high speed for about four minutes. Add the cocoa powder, vanilla extract, maple syrup, and 3/4 cup of the watery coconut milk left in the cans. Whisk until no lumps remain, scraping down the sides as needed.
Now, place the toasted hazelnuts in the blender and chop them until you have a coarse meal. Fold the meal into the coconut cream mixture. You can optionally save some of the meal to sprinkle on top.
Line a baking dish with parchment paper (I used a 9 inch cake pan). Pour the coconut cream mixture into the pan and spread evenly. Sprinkle the last bit of the hazelnut meal on top. Place the pan in the freezer for at least four hours.
Once the ice cream is frozen, place on the counter for about 30 minutes to soften. Dip your scoop in hot water before scooping.
Brew some espresso or just really strong coffee. Place a big scoop of ice cream in a bowl and pour the hot coffee over the ice cream. Serve immediately.