Affogato al caffè – vanilla ice cream drowned in espresso Recipe
Affogato al caffè is one of the simplest Italian desserts: a scoop of vanilla ice cream “drowned” in hot espresso. In Italy it’s often ordered after lunch instead of having coffee and dessert separately – two in one. Perfect when you want to make an impressive dessert in 2 minutes without baking or blending.
Affogato al caffè combines two classics – espresso and ice cream – in one elegant, ultra-quick dessert. It looks impressive, requires virtually no preparation, and delivers a perfect balance of hot and cold, bitter and sweet.
Chef's tips
Use the best vanilla ice cream you can find – with real vanilla and a high cream content – because the recipe has so few ingredients and the flavor of the ice cream really stands out. Brew a strong, aromatic espresso; weak coffee will make the dessert watery and flat in taste.
How to serve
Serve immediately after pouring the espresso, with small dessert spoons. It pairs wonderfully with almond cookies or biscotti on the side. For a dinner party, prepare the glasses with ice cream in advance and keep them in the freezer, then just add liqueur and hot espresso in front of your guests.
Ingredients
- good-quality vanilla ice cream about 200 g - 4 scoops
- freshly brewed espresso about 50–60 ml total - 2 shots
- sugar (optional, to sweeten the coffee)
- unsweetened cocoa powder or grated dark chocolate (optional, for sprinkling) - 1 teaspoon
- amaretto or nut liqueur (optional, for adults) - 20 ml
Preparation
- Prepare 2 small glasses or dessert cups. Place 2 scoops of vanilla ice cream in each. Put them in the freezer for a moment if the coffee is not ready yet.
- Brew 2 small, strong espressos (one per serving). If you like sweet coffee, sweeten it with a little sugar and stir until dissolved.
- Take the dessert cups with ice cream out of the freezer. If using liqueur, drizzle it over the ice cream (about 10 ml per serving).
- Just before serving, slowly pour the hot espresso over the ice cream – ideally along the side of the cup so you don’t break up the whole scoop at once.
- Serve immediately, optionally sprinkling the top with a little cocoa powder or grated dark chocolate. Eat with a teaspoon before the ice cream completely melts.
Storage
Affogato trzeba przygotować i zjeść od razu – po kilku minutach lody całkowicie się rozpuszczą i deser straci swoją strukturę.
