Description
A simple, elegant Italian dessert made by pouring hot espresso over scoops of vanilla ice cream, creating a creamy, mocha-colored treat in just five minutes.
Ingredients
Scale
- 2–3 scoops High-Quality Vanilla Bean Ice Cream
- 2–3 oz (60-90ml) Strong Espresso or Very Strong Coffee
- 1–2 Ladyfingers (Optional)
- 1 tablespoon Amaretto or Frangelico (Optional)
- Fresh Raspberries or Strawberries (Optional)
- 1 teaspoon Crushed Pistachios or Hazelnuts (Optional)
- Dark Chocolate Shavings (Optional)
Instructions
- If desired, chill serving glasses in the freezer for 10-15 minutes.
- Take vanilla ice cream out of the freezer and let it sit for 2-3 minutes to soften slightly for easier scooping.
- Place 2-3 generous scoops of ice cream into each serving glass, packing them down slightly.
- Brew espresso or very strong coffee using an espresso machine, Moka pot, or French press. Ensure it is piping hot.
- Slowly pour the hot espresso over the scoops of ice cream, allowing it to sizzle and melt the surface.
- If using ladyfingers, break them in half and place them on top before pouring the coffee.
- Garnish with optional ingredients such as amaretto, crushed nuts, chocolate shavings, or fresh berries.
- Serve immediately while the contrast between hot coffee and cold ice cream is at its peak.
Notes
The coffee must be piping hot to properly melt the ice cream and create the signature creamy sauce. Do not use cold coffee. For a vegan version, use high-fat coconut milk or oat milk ice cream. Avoid chocolate chip ice cream as the chips become hard when hot coffee is added. Serve immediately for the best texture.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 glass
- Calories: 400
- Sugar: 30
- Sodium: 45
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: affogato, Italian dessert, espresso ice cream, easy dessert, no bake dessert, coffee dessert, vanilla ice cream, homemade affogato