Hey everyone! I hope you’re having a great summer so far. This one is inspired by a surprise dessert option I had at a local restaurant. The word affogato literally translates from Italian to ‘drowned’. A fresh scoop of vanilla gelato is immediately given to you right after a shot of espresso is poured on top. This is such a good cap to a big filling meal. Plus you get coffee, too!
Ingredients for Affogato
The ingredients are straightforward! If you have a stovetop espresso maker like the one pictured, that would be best to use. Otherwise, source some strong brewed or instant coffee. You don’t have to use vanilla ice cream if you don’t want it. I’ve used dairy-free coconut and caramel chocolate swirl. Both are amazing options.
Freshly brewed espresso
Vanilla ice cream
Scoop Portions Before Pouring
Depending on how many servings you are doing, I like to do one or two scoops in a nice glass bowl. Feel free to put this in small mugs too. I keep them in the freezer until the coffee is hot and ready to serve.
Serving Affogato
I love when the guests get to pour the coffee over the ice cream themselves. Otherwise pour a small amount of coffee right before giving them out.
Affogato – Espresso with Ice Cream
Prep Time 5 mins
Course Dessert
Cuisine Italian
Servings 4 servings
Equipment
Espresso maker or coffee maker
Ingredients
4 scoops vanilla ice cream (keto, dairy free, any you wish!)
4 shots espresso or 1/4 cup strong brewed coffee per serving
Instructions
Scoop individual scoops of ice cream into individual glass bowls, cups or small coffee cups. Place in the freezer.
Meanwhile, make espresso shots or strong brewed coffee.
When ready to serve, remove ice cream from freezer and give each person their cup of ice cream and a shot of espresso on the side. Instruct them to pour the espresso over their ice cream.
