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Affogato might have a fancy Italian name, but it is perhaps the EASIEST of all desserts EVER. Yes it’s a decadent contrast of coffee and ice cream, hot and cold, sweet and bitter, but it’s also just a 2-ingredient, 5-minute job with big results for after dinner indulgence.
There are times when I want to serve up dessert and need something low-effort and quick – once I discovered Affogato, I have never looked back!
Affogato is a classy, grown-up, traditional Italian dessert, which in my book makes it perfect for even fancy dinners.
In case you’re not yet familiar with this dish, Affogato means ‘drowned’ in Italian, and for this we ‘drown’ the vanilla ice cream (or gelato) in espresso coffee. Such a delicious contrast of flavour and hot/cold!
While it is super easy to make (watch the step-by-step videos below to see how it’s done), the beauty of this dessert is that we can dress it up to make it special, while still keeping it simple.
This is down to how we present it, and most importantly the quality of the ingredients we use, especially as there’s only 2 – we should make them count. (Similar idea to my Lemon Posset recipe, which only has 3!)
While you can always use regular vanilla ice cream for this recipe, we’d highly recommend using a proper vanilla bean gelato (or ice cream) for the best flavour.
In the UK, Jude’s and Yeo Yalley make delicious options which are in most supermarkets now, or Häagen-Dazs is a good option too. Better yet, if you have a local gelato or ice cream shop, they will usually sell tubs for you to take home!
When it comes to the coffee we use, a strong espresso is essential. (The gelato softens with the coffee’s heat, in turn the coffee gets sweetened by the gelato.)
Got a coffee machine? Simply use one shot of your favourite espresso.
If you don’t, you could use a moka pot (stovetop espresso maker) instead, which will get you that rich, intense flavour we’re looking for (feel free to make it a little stronger than the instructions. We’re mixing it with ice cream after all).
You could use this to serve the whole table at once with this.
Why you’ll love this Affogato recipe
⭐️ Super quick and easy dessert
⭐️ Rich, hot, creamy and cold all at once!
⭐️ Impressive and elegant
Serving Affogato
A quick tip for preparing this dish ahead – and to make it impressive when you serve it up – is to pre-make your ice cream balls by adding scoops onto a lined tray in the freezer (this saves time but also creates a lot less mess at dessert time!)
If you have the room, freezing or even just chilling the serving glasses will help too.
We love the simple flavour of a strong coffee and a good gelato, but if you could always add a few crushed biscuits or nuts on top if you like.
You could also add a little side of biscotti or small chocolate, or even a dash of liqueur (Amaretto, Baileys or Cointreau, for example.)
If you’re serving kids, you could always make a small pot of hot chocolate to pour over the top too!
Affogato Ingredients
- Vanilla bean gelato (or ice cream) – One scoop per serving. In the UK, Jude’s and Yeo Yalley make delicious options which are in most supermarkets now, or Häagen-Dazs is a good option too. Better yet, if you have a local gelato or ice cream shop, they will usually sell tubs for you to take home!
- Freshly brewed espresso – One shot per serving. Use a coffee machine or moka pot.
How to make How to make Affogato
1. Place the gelato or ice cream into a small serving glass or bowl (as per the full recipe below).
2. Pour the espresso over the top.
Storing
In the freezer Scoop out your gelato into balls and place them onto a lined baking tray in the freezer. Remove them and add into your dessert bowls or glasses just before serving.
Recipe Tips
Gelato or ice cream
We’d highly recommend using a proper vanilla bean gelato (or ice cream) for the best flavour. In the UK, Jude’s and Yeo Yalley make delicious options which are in most supermarkets now, or Häagen-Dazs is a good option too. Better yet, if you have a local gelato or ice cream shop, they will usually sell tubs for you to take home!
Type of coffee
A strong espresso is essential. Simply use one shot of your favourite espresso if you have a coffee machine. Alternatively, use a moka pot (stovetop espresso maker) instead.
Chill the glasses
If you have the room, freezing or even just chilling the serving glasses is a good idea.
More easy dessert recipes…
FAQs
This is a stovetop espresso maker. There are branded moka pots and lots of supermarkets now have their own cheaper versions. Coffee aficionados might be able to tell the difference between them but for an after-dinner Affogato, any of them work perfectly.
The classic version and the most delicious (in our opinion) is vanilla, but of course you can try another one of your favourites if you prefer!
Chocolate, pistachio or hazelnut might pair well, but go ahead and experiment with whatever you like.
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Affogato Recipe
Ingredients
- 1 Large scoop of vanilla bean gelato or ice cream
- 1 Shot of freshly brewed espresso
Instructions
- Place the gelato or ice cream into a small, chilled serving glass or bowl.
- Pour the espresso over the top!
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
