Affogato with Chocolate-Caramel Sauce

Preparation time: 7 minutes
Cooking time: 25 minutes

Yield: 4 servings
Serving size: 1/2 cup ice cream, 2 tablespoons sauce, and 1 ounce brewed espresso or coffee


1 cup unrefined coconut sugar
1 cup unsweetened coconut cream (be sure to use coconut cream and not coconut milk)
2 teaspoons raw cacao powder
Pinch sea salt
2 teaspoons pure vanilla extract
4 ounces (8 tablespoons) brewed espresso or strong coffee, divided
2 cups premium salted caramel ice cream (can substitute vanilla bean ice cream)


1. In a small saucepan, heat the sugar, coconut cream, cacao powder, and salt on medium-low heat, whisking the mixture to blend well as it warms up. Continue to whisk gently until the mixture comes to a boil, then stir occasionally while continuing to boil for 10 minutes. Add the vanilla, stir gently, then let boil another 2 minutes. Turn off the heat and let cool for about 10 minutes before pouring into a serving dish.

2. Brew four 1-ounce servings of espresso or strong coffee; keep warm.

3. Scoop the ice cream into serving dishes and drizzle the caramel sauce over the ice cream, then slowly pour the espresso or coffee along the side of the dish to pool around the ice cream rather than pouring over the top of the ice cream; serve immediately.

Note: The sauce can be made ahead and kept refrigerated, in a covered container, for up to a month. Bring to room temperature before using.

Nutrition Facts

Per serving:
Calories: 425
Protein: 3.3 g
Total fat: 24.4 g
Saturated fat: 20.5 g
Cholesterol: 10 mg
Sodium: 156.1 mg
Dietary fiber: 1.5 g

Susan Ojanen is an integrative nutrition coach in Bristol, Tennessee, and owner of She is passionate about helping clients worldwide achieve their health goals by creating sensible and maintainable lifestyle changes.

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