An affogato is a traditional Italian dessert made by pouring a shot of hot espresso over a scoop of cold vanilla gelato. The name translates to "drowned" in Italian, referencing how the ice cream is submerged in the hot coffee.

Is an affogato 1 or 2 shots of espresso?

A standard affogato uses exactly 1 shot, or about 1 ounce, of hot espresso. Using 2 shots can overwhelm the ice cream, melting it too fast and turning the dessert into a cold, diluted coffee drink rather than a balanced treat.

What are the ingredients in an affogato?

The strict ingredients are simply hot espresso and vanilla gelato or ice cream. Optional additions include a splash of liqueur like Kahlua, crushed cookies, toasted pistachios, caramel drizzle, or a dusting of brown sugar and cinnamon.

Which ice cream is best for affogato?

High-fat, dense gelato or French-style ice cream made with egg yolks is best. Avoid standard, airy supermarket ice cream, as it melts instantly when the hot espresso hits it. Classic vanilla is standard, but pistachio and hazelnut are excellent alternatives.

How To Make Affogato: The Ultimate 2-Minute Dessert

Name: How To Make Affogato: A 2-Minute Italian Coffee Dessert
Prep time: 2 min
Total time: 2 min
Cuisine: Italian
Ingredients: 1 large scoop vanilla gelato or high-fat ice cream; 1 shot hot espresso (about 1 ounce); 1 teaspoon Kahlua or vodka (optional); 1 tablespoon crushed pistachios or amaretti cookies; 1 teaspoon caramel drizzle; Pinch of brown sugar and cinnamon

Description

An elegant Italian dessert made by pouring hot espresso over a scoop of cold vanilla gelato, creating a rich and creamy coffee sauce.

Ingredients

Scale

For the dessert:

1 large scoop vanilla gelato or high-fat ice cream

1 shot hot espresso (about 1 ounce)

1 teaspoon Kahlua or vodka (optional)

For the toppings:

1 tablespoon crushed pistachios or amaretti cookies

1 teaspoon caramel drizzle

Pinch of brown sugar and cinnamon

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Instructions

1. Place a small serving glass in the freezer for at least 15 minutes until thoroughly chilled.

2. Add one large scoop of vanilla gelato or high-fat ice cream to the center of the chilled glass.

3. Brew one shot of hot espresso using an espresso machine or a stovetop Moka pot until it is dark and intensely aromatic.

4. Pour the hot espresso directly over the center of the gelato scoop, letting it cascade down the sides.

5. Add a splash of Kahlua or vodka over the top if using, watching the liquid mingle with the melting cream.

6. Sprinkle with crushed pistachios, amaretti cookies, and a pinch of brown sugar and cinnamon.

7. Serve immediately with a small spoon while the espresso is hot and the gelato center remains frozen.

Notes

Store the ice cream in the coldest part of your freezer to ensure it is solid enough for the hot coffee. Reheating is not applicable as this dessert must be assembled just before serving. Use dense gelato rather than airy ice cream to prevent a watery texture. Chill your glasses beforehand to slow down the melting process.

Prep Time: 2 min
Cook Time: 0 min
Category: Dessert
Method: No-Cook
Cuisine: Italian

Nutrition

Serving Size: 1 glass
Calories: 180 kcal
Sugar: 18 g
Sodium: 40 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 25 mg