I riff on a classic Affogato inspired by YT:latteartcity to show how simple Italian Coffee Desserts made with espresso and gelato can get a clever twist you will want to try.

Jump to Recipe

I stumbled on this Amazing Ice Cream Coffee watching a clip by YT:latteartcity and it stuck with me. I love the contradiction of fresh hot espresso against creamy vanilla gelato, bitter and sweet in one tiny moment that feels almost wrong but totally right.

It’s simple, not fussy, yet somehow sounds like a secret if you say it out loud. I kept thinking about it all day, wanting to catch that first spoonful again, and now I know why cafes call it special.

Call it Affogato Italy, call it indulgence, either way it makes you curious.

Ingredients

Print Recipe (No Advertisments)

Creamy vanilla gelato mostly carbs and fat, little protein, very sweet.
Bitter aromatic espresso adds caffeine low calories, cuts sweetness with warmth.
Nutty or coffee liqueurs add booze and sugar more depth but extra calories.
Dark chocolate gives bitter richness some antioxidants, adds texture and chocolatey sweetness.
Crunchy cookies bring carbs and a toasty almond flavor great for dunking.
Nuts add crunch healthy fats protein and fiber but also calorie dense.
Flaky sea salt brightens flavors tiny pinch contrasts sweetness makes it pop.
Whipped cream adds airy richness extra calories and indulgent mouthfeel.

Ingredient Quantities

Vanilla gelato or high quality vanilla ice cream, 2 generous scoops (about 120 to 150 g) per serving

Fresh hot espresso, 1 shot (30 to 60 ml), use a double shot if you want it stronger

Amaretto, Frangelico, or Kahlua liqueur, optional, 1 tablespoon (15 ml)

Freshly grated dark chocolate or chocolate shavings, 1 tablespoon

Cocoa powder for dusting, a light pinch, not too much

Biscotti or amaretti cookies, 1 to 2 small cookies

Toasted chopped hazelnuts or chopped almonds, optional, 1 tablespoon

Flaky sea salt, optional, just a tiny pinch

Whipped cream, optional, 1 generous tablespoon if you want it extra indulgent

How to Make this

Print Recipe (No Advertisments)

1. Pop your serving glass or small bowl in the freezer for 10 minutes so the gelato doesn’t melt right away, trust me it helps.

2. If using nuts, toast chopped hazelnuts or almonds in a dry pan for 2 to 3 minutes until fragrant, then chop a bit finer. let them cool.

3. Scoop 2 generous scoops of vanilla gelato or high quality vanilla ice cream (about 120 to 150 g) into the chilled glass. don’t pack the scoops, keep them loose.

4. Drizzle 1 tablespoon (15 ml) of Amaretto, Frangelico or Kahlua over the scoops if you want the boozy touch, it’s optional but great.

5. Freshly grate about 1 tablespoon of dark chocolate over the gelato, sprinkle the toasted nuts (1 tablespoon) if using, and dust a very light pinch of cocoa powder, not too much.

6. Pull a fresh hot espresso shot (30 to 60 ml) — double shot if you want it stronger — and pour it immediately over the gelato. Pour slowly down the side or over the back of a spoon if you want to slow the melt.

7. Dollop a generous tablespoon of whipped cream on top if you’re feeling indulgent, then finish with a tiny pinch of flaky sea salt and a few extra chocolate shavings.

8. Serve right away with 1 to 2 biscotti or amaretti cookies on the side, and a spoon, so everyone can eat it the way they like. enjoy it while the espresso is warm and the gelato just starts to melt.

Equipment Needed

1. freezer-safe serving glass or small bowl, chill for 10 minutes so the gelato wont melt right away
2. ice cream scoop or large spoon for loose scoops, dont pack them
3. espresso maker (machine, moka pot or stovetop) and a small cup to pull the shot
4. small dry skillet for toasting nuts, if using
5. cutting board and chef’s knife for chopping nuts
6. microplane or fine box grater for fresh chocolate shavings
7. tablespoon measure and a small spoon or ladle to drizzle liqueur and slow the espresso pour
8. eating spoon plus a small plate or tongs for biscotti, and optional whisk or whipped cream dispenser for the cream

FAQ

Q: Can I use regular vanilla ice cream instead of gelato?
A: Yes. Good quality vanilla ice cream works great, just scoop 2 generous scoops (about 120 to 150 g). Gelato will feel slightly denser and melt a bit slower but either is tasty.

Q: How hot should the espresso be when I pour it over the ice cream?
A: Very hot and fresh. A single shot (30 to 60 ml) poured straight from the machine makes a lovely warm sauce, pour right before serving so it melts the ice cream just enough.

Q: Do I have to use liqueur, and what if I dont want alcohol?
A: Liqueur is optional. If you want no alcohol, skip it or use a splash of coffee syrup, vanilla syrup, or extra espresso for depth. No big deal.

Q: Can I prep this ahead of time or should I assemble at the last minute?
A: Best served right away. You can pre-scoop ice cream into chilled glasses and keep espresso hot, then assemble in 1 minute. If you assemble too early it will just melt.

Q: What toppings work best if I dont have hazelnuts or amaretti?
A: Freshly grated dark chocolate, chocolate shavings, a light dust of cocoa powder, or crushed biscotti all work. Toasted almonds or chopped nuts add crunch and balance the sweet.

Q: How do I make it stronger in coffee taste?
A: Use a double shot of espresso or a stronger brew, or add a little more liqueur if you like. Taste as you go so it doesnt overpower the vanilla.

Amazing Ice Cream Coffee Recipe Substitutions and Variations

Vanilla gelato or high quality vanilla ice cream: try plain frozen yogurt for a tangy lift, mascarpone or ricotta-based gelato for extra creaminess, or even coffee or chocolate ice cream if you want a bolder flavor twist.
Fresh hot espresso: use a strong moka pot shot, 30 to 60 ml of very strong drip coffee (use twice the usual grounds), or dissolve 1 teaspoon instant espresso or espresso powder in hot water.
Amaretto, Frangelico, or Kahlua liqueur: swap with 1 tablespoon dark rum or bourbon for warmth, use 1 tablespoon coffee syrup or nonalcoholic coffee liqueur for an alcohol free version, or add 1/4 teaspoon almond or vanilla extract if you just want a hint of flavor.
Biscotti or amaretti cookies / toasted nuts: replace biscotti with ladyfingers, shortbread or graham crackers for a softer bite, and swap hazelnuts or almonds with toasted pistachios or chopped pecans for a different crunch and flavor.

Pro Tips

1) Chill the glass for a few minutes before you assemble it, it really slows the melt and keeps the texture better. also, when scooping don’t pack the ice cream tight, loose scoops melt more elegantly and look nicer.

2) Pull a fresh, hot espresso and pour it straight away but controlled — use a small pitcher or pour over the back of a spoon to slow the flow. if you pull the shot into a warmed metal pitcher it’s easier to aim and you keep the crema intact.

3) Freeze your chocolate for a bit and grate it cold, or use a microplane, you get snow-like shavings that melt just right. toast nuts until fragrant, let them cool completely, then chop fine so they add crunch without speeding melt. finish with just a whisper of flaky sea salt to make the flavors pop.

4) If you want booze, add it sparingly and right before serving so the aroma stays bright, or warm the liqueur a hair to release flavors but don’t make it hot. and serve immediately with cookies on the side so people can dip without everything turning into soup.

Amazing Ice Cream Coffee Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I riff on a classic Affogato inspired by YT:latteartcity to show how simple Italian Coffee Desserts made with espresso and gelato can get a clever twist you will want to try.

Servings

servings

Calories

520

kcal

Equipment: 1. freezer-safe serving glass or small bowl, chill for 10 minutes so the gelato wont melt right away
2. ice cream scoop or large spoon for loose scoops, dont pack them
3. espresso maker (machine, moka pot or stovetop) and a small cup to pull the shot
4. small dry skillet for toasting nuts, if using
5. cutting board and chef’s knife for chopping nuts
6. microplane or fine box grater for fresh chocolate shavings
7. tablespoon measure and a small spoon or ladle to drizzle liqueur and slow the espresso pour
8. eating spoon plus a small plate or tongs for biscotti, and optional whisk or whipped cream dispenser for the cream

Ingredients

Vanilla gelato or high quality vanilla ice cream, 2 generous scoops (about 120 to 150 g) per serving
Fresh hot espresso, 1 shot (30 to 60 ml), use a double shot if you want it stronger
Amaretto, Frangelico, or Kahlua liqueur, optional, 1 tablespoon (15 ml)
Freshly grated dark chocolate or chocolate shavings, 1 tablespoon
Cocoa powder for dusting, a light pinch, not too much
Biscotti or amaretti cookies, 1 to 2 small cookies
Toasted chopped hazelnuts or chopped almonds, optional, 1 tablespoon
Flaky sea salt, optional, just a tiny pinch
Whipped cream, optional, 1 generous tablespoon if you want it extra indulgent

Directions

Pop your serving glass or small bowl in the freezer for 10 minutes so the gelato doesn't melt right away, trust me it helps.
If using nuts, toast chopped hazelnuts or almonds in a dry pan for 2 to 3 minutes until fragrant, then chop a bit finer. let them cool.
Scoop 2 generous scoops of vanilla gelato or high quality vanilla ice cream (about 120 to 150 g) into the chilled glass. don't pack the scoops, keep them loose.
Drizzle 1 tablespoon (15 ml) of Amaretto, Frangelico or Kahlua over the scoops if you want the boozy touch, it's optional but great.
Freshly grate about 1 tablespoon of dark chocolate over the gelato, sprinkle the toasted nuts (1 tablespoon) if using, and dust a very light pinch of cocoa powder, not too much.
Pull a fresh hot espresso shot (30 to 60 ml) — double shot if you want it stronger — and pour it immediately over the gelato. Pour slowly down the side or over the back of a spoon if you want to slow the melt.
Dollop a generous tablespoon of whipped cream on top if you're feeling indulgent, then finish with a tiny pinch of flaky sea salt and a few extra chocolate shavings.
Serve right away with 1 to 2 biscotti or amaretti cookies on the side, and a spoon, so everyone can eat it the way they like. enjoy it while the espresso is warm and the gelato just starts to melt.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.