I’m excited to share my Vanilla Affogato recipe that pairs vanilla ice cream with espresso, grated dark chocolate and a cheeky splash of nocino nut liqueur.

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I never guessed something so simple could feel a little scandalous. My take on a Vanilla Affogato sneaks up on guests: silky Vanilla gelato or vanilla ice cream waiting like it owes you money, a quick scatter of dark chocolate that makes everyone shut up for a second.

I bring it out when I want to seem effortless but also a tiny bit clever, you know? People think it’s a cafe trick, and yeah it’s got that vibe, but it’s also one of those Recipes Using Coffee that sparks real curiosity.

Try it once, you’ll watch faces change and wonder why you waited so long.

Ingredients

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Creamy vanilla gelato, high in fat and carbs, some protein, mainly a sweet treat.
Silky texture melts real fast adds dessert richness and cool sweetness to the affogato.
Hot espresso gives bitter aromatic coffee, minimal calories, caffeine boost, brightens sweetness.
Acidity cuts richness and wakes the palate, makes dessert lively not cloying.
Dark chocolate shavings add bitter cocoa, antioxidants, a bit of fiber and earthy depth.
High cocoa dark chocolate has less sugar, deeper flavor, balances the gelato’s sweetness.
Nocino nut liqueur optional, adds warm walnut notes and a cheeky boozy herbal sweetness.

Ingredient Quantities

Vanilla gelato or vanilla ice cream, 2 generous scoops (about 120 g)

Freshly brewed hot espresso, 1 shot (about 30 ml)

Dark chocolate, finely grated (70% cocoa if you got it), 1 tablespoon

Nocino nut liqueur, optional, a cheeky splash about 1 teaspoon

How to Make this

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1. Scoop 2 generous scoops of vanilla gelato or ice cream (about 120 g total) into a chilled small glass or bowl.

2. Brew one fresh, hot shot of espresso about 30 ml so it’s piping hot when you pour.

3. Finely grate about 1 tablespoon dark chocolate (70% cocoa if you got it) and set most aside for garnish.

4. If using nocino, add a cheeky splash, roughly 1 teaspoon, over the gelato so the flavor stays bold.

5. Slowly pour the hot espresso over the gelato so it melts a little and creates that creamy coffee sauce.

6. Sprinkle the reserved grated dark chocolate over the top right away.

7. Give it a quick stir if you like a uniform coffee cream, or leave it to melt for a more dramatic contrast.

8. Serve immediately with a small spoon, maybe alongside a biscotti or an amaretti if you feel fancy.

Equipment Needed

1. Small chilled glass or dessert bowl (you’ll want it cold so the gelato dont melt too fast)
2. Ice cream scoop or large spoon for scooping and shaping
3. Espresso maker, moka pot or a very hot shot from a machine or stovetop espresso
4. Microplane or fine grater for the dark chocolate
5. Measuring spoons (1 tsp) for the nocino splash if youre using it
6. Small metal spoon for pouring, stirring and eating
7. Small plate or napkin for a biscotti or amaretti on the side

FAQ

Q: What is an affogato? A: It's basically a scoop of vanilla gelato or ice cream "drowned" in a hot shot of espresso, so it's part dessert part coffee, super simple and delicious.

Q: Can I use vanilla ice cream instead of gelato? A: Yes, you can. Gelato is denser and melts a bit slower but regular vanilla ice cream works fine, use about 2 generous scoops (≈120 g).

Q: No espresso machine, what do I do? A: Make a very strong small cup with a Moka pot, Aeropress, or concentrated drip coffee about 30 ml. The hotter and stronger the better so it balances the cold gelato.

Q: Do I add the Nocino liqueur and when? A: Nocino is optional. A cheeky splash (≈1 tsp) over the gelato before pouring the espresso gives a nice walnut note, or stir it in after if you want it more even.

Q: Can I prep this ahead of time? A: Not really. Assemble right before serving so the contrast of hot espresso and cold gelato stays dramatic. You can chill bowls and pre-brew espresso though.

Q: Any quick serving tips? A: Grate a tablespoon of dark chocolate on top, drop in a biscotti or toasted nuts for crunch, and serve in a warmed glass so the espresso stays hotter a tad longer.

Italian Affogato Recipe Substitutions and Variations

Vanilla gelato or vanilla ice cream: swap with vanilla frozen yogurt for a tangy lift, or whip mascarpone with a little sugar for a richer, creamier scoop that melts nicer.
Freshly brewed hot espresso: use a strong moka pot brew, or dissolve a teaspoon of instant espresso in hot water, or a very strong dark roast drip coffee if you dont have espresso.
Dark chocolate, finely grated: replace with chocolate shavings from a good bar, or a sprinkle of cocoa nibs for crunch, or a dusting of unsweetened cocoa powder mixed with a few grated bits.
Nocino nut liqueur, optional: sub with amaretto for almond notes, Frangelico for hazelnut, a splash of dark rum, or just skip it and add an extra hit of espresso.

Pro Tips

1) Chill the glass good. If you forget, pop it in the freezer for 5 minutes or rub an ice cube around the inside so the gelato melts slower and you get that silky sauce, not a puddle.

2) Make the espresso piping hot and pull it fresh. If it’s lukewarm it won’t melt the gelato right and you’ll lose that contrast. No espresso machine? A strong Moka pot or very concentrated pour-over works fine.

3) Use a microplane for the chocolate and freeze the bar for a few minutes first if it’s soft. Finer shavings melt prettier and give a better mouthfeel, and save a little for a crunchy top.

4) Be cautious with the nocino, it’s bold. Start with the smallest splash, taste, you can always add more. If you dont have nocino try a drop of amaretto or walnut bitters, and serve with a biscotti or amaretti for crunch.

Italian Affogato Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm excited to share my Vanilla Affogato recipe that pairs vanilla ice cream with espresso, grated dark chocolate and a cheeky splash of nocino nut liqueur.

Servings

servings

Calories

295

kcal

Equipment: 1. Small chilled glass or dessert bowl (you’ll want it cold so the gelato dont melt too fast)
2. Ice cream scoop or large spoon for scooping and shaping
3. Espresso maker, moka pot or a very hot shot from a machine or stovetop espresso
4. Microplane or fine grater for the dark chocolate
5. Measuring spoons (1 tsp) for the nocino splash if youre using it
6. Small metal spoon for pouring, stirring and eating
7. Small plate or napkin for a biscotti or amaretti on the side

Ingredients

Vanilla gelato or vanilla ice cream, 2 generous scoops (about 120 g)
Freshly brewed hot espresso, 1 shot (about 30 ml)
Dark chocolate, finely grated (70% cocoa if you got it), 1 tablespoon
Nocino nut liqueur, optional, a cheeky splash about 1 teaspoon

Directions

Scoop 2 generous scoops of vanilla gelato or ice cream (about 120 g total) into a chilled small glass or bowl.
Brew one fresh, hot shot of espresso about 30 ml so it's piping hot when you pour.
Finely grate about 1 tablespoon dark chocolate (70% cocoa if you got it) and set most aside for garnish.
If using nocino, add a cheeky splash, roughly 1 teaspoon, over the gelato so the flavor stays bold.
Slowly pour the hot espresso over the gelato so it melts a little and creates that creamy coffee sauce.
Sprinkle the reserved grated dark chocolate over the top right away.
Give it a quick stir if you like a uniform coffee cream, or leave it to melt for a more dramatic contrast.
Serve immediately with a small spoon, maybe alongside a biscotti or an amaretti if you feel fancy.

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.