I have an affogato recipe with a secret twist that belongs among the Best Italian Desserts.

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I can’t stop thinking about this Italian Dessert Coffee Ice Cream Affogato. Extremely addicting, an Italian Dessert Affogato that feels like a tiny scandal on a spoon.

I love the lazy contrast of silky vanilla gelato and a shot of hot espresso, the kind that hits you awake and makes dessert feel dangerous. I found a twist in old Disaronno Dessert Recipes and it popped up while I was hunting Italian Dessert Ideas, so of course I tried it, and now its stuck in my head.

You might roll your eyes but trust me, you will want to know more.

Ingredients

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Creamy base with high fat and carbs very little protein gives sweet silky mouthfeel
Bitter concentrated coffee almost no calories adds a bold caffeinated kick and acidity
Sweet almond or coffee liqueur notes adds warming booze flavor and extra sugar
Crunchy sweet cookies provide texture mostly carbs often almond scented perfect for dunking
Bitter sweet contrast some antioxidants present adds richness and a satisfying chocolate bite
Crunchy nuts with good fats and protein toasty notes boost nuttiness and texture
Tiny salty bursts that lift sweetness and round out flavors very low calories

Ingredient Quantities

1 quart (1 L) high quality vanilla gelato or vanilla ice cream

4 shots hot espresso, about 4 fl oz (120 ml) total

2 tbsp amaretto or coffee liqueur optional

4 amaretti cookies or biscotti for serving, roughly crushed optional

2 tbsp dark chocolate shavings or chopped chocolate optional

2 tbsp toasted hazelnuts or almonds, chopped optional

pinch flaky sea salt optional

How to Make this

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1. Put glasses or bowls in the freezer for 10 minutes so the gelato doesnt melt as fast when you pour hot espresso over it, this really helps.

2. Let the vanilla gelato sit at room temperature 3 to 5 minutes so it softens a bit, makes scooping easy and the texture is creamier.

3. Brew 4 shots hot espresso, about 120 ml total, keep it piping hot. If you like, stir in 2 tbsp amaretto or coffee liqueur now for extra flavor.

4. Scoop 2 generous scoops of gelato into each of four chilled glasses or bowls, or adjust portions if you want bigger servings.

5. Pour the hot espresso evenly over the gelato, one shot per serving, you want the coffee to bloom and melt the gelato just enough to make a creamy sauce.

6. Sprinkle roughly crushed amaretti cookies or biscotti over each affogato for crunch, press a bit so some crumbs sink into the melting gelato.

7. Add 2 tbsp dark chocolate shavings or chopped chocolate on top for instant decadence, it melts slightly into the warm coffee and tastes amazing.

8. Scatter 2 tbsp toasted chopped hazelnuts or almonds for nutty crunch and texture, dont skimp, toasted is best.

9. Finish with a tiny pinch of flaky sea salt on each serving to lift the flavors, serve right away with spoons because it melts fast and its best warm and creamy.

Equipment Needed

1. Four small glasses or shallow bowls, chilled in the freezer for about 10 minutes
2. Ice cream scoop or a large spoon for easy, generous scoops
3. Espresso machine or stovetop moka pot to brew about 120 ml piping hot espresso
4. Small heatproof pitcher or measuring cup with a spout so you can pour shots evenly
5. Tablespoon measure plus a small spoon for that pinch of flaky sea salt
6. Small skillet or baking sheet to toast chopped hazelnuts or almonds
7. Grater or a knife and cutting board for chocolate shavings or chopping
8. Zip top bag and rolling pin or a heavy jar to crush amaretti or biscotti
9. Long handle spoons for stirring and serving, they melt fast so you want sturdy ones

FAQ

Q: Can I use regular brewed coffee instead of espresso? A: Yes, you can. Use very strong hot coffee or a Moka pot brew, about one shot worth per scoop. It wont be as intense as true espresso but it still tastes great.

Q: How do I keep the ice cream from melting too fast when I pour the espresso? A: Chill your serving bowls or glasses first, scoop the gelato right before serving and pour the espresso immediately. Work fast, the contrast is the point so a little melt is ok.

Q: Can I make this ahead of time? A: You can scoop and freeze the gelato in individual dishes ahead, just cover them. Do not pour the espresso until ready to eat. Reheating espresso is possible but fresh is best.

Q: Do I have to use amaretto or coffee liqueur? A: No, thats optional. Skip it for kids or if you prefer no alcohol. If you want the almond note without booze try a drop of almond extract but use very little.

Q: What toppings work best? A: Crushed amaretti or biscotti, dark chocolate shavings, chopped toasted hazelnuts or almonds and a pinch of flaky sea salt all play well together. Serve biscotti on the side for dunking.

Q: Is this safe for kids or people sensitive to caffeine? A: Watch out, espresso has a lot of caffeine and the liqueur has alcohol. For kids use decaf espresso or strong decaf coffee and skip the liqueur.

Italian Dessert Coffee Ice Cream Affogato Recipe Substitutions and Variations

Vanilla gelato or vanilla ice cream: swap for coffee or chocolate gelato for extra oomph, or use coconut milk vanilla ice cream if you need dairy free, or a thick frozen yogurt for a tangy lighter finish.
Hot espresso (4 shots): no espresso maker no problem — use 4 fl oz very strong brewed coffee, 4 fl oz concentrated cold brew warmed up, or dissolve 2 to 3 tbsp instant espresso powder in 4 fl oz hot water.
Amaretto or coffee liqueur (2 tbsp): replace with Frangelico or Kahlúa for a different nutty or coffee note, or go non alcoholic by stirring 1/2 tsp almond extract into 2 tbsp simple syrup.
Amaretti cookies or biscotti: swap with crushed shortbread, ladyfingers for a softer bite, or just sprinkle chopped toasted almonds or hazelnuts for crunch without cookies.

Pro Tips

– Flash-freeze scoops: scoop the gelato onto a parchment lined tray and stick it in the freezer for 10 to 15 minutes before serving. The scoops hold their shape longer so you get that pretty presentation and a nicer melt, not a puddle in 30 seconds.

– Make a quick coffee syrup: simmer one shot of espresso with 1 to 2 teaspoons sugar until slightly thickened, cool it and drizzle a little over the gelato or mix with your liqueur. It gives deeper, less watery coffee flavor and clings to the ice cream better.

– Revive the cookies: pop amaretti or biscotti in a 325 F oven for 3 to 5 minutes, or toast them in a skillet. Warming brightens the aroma and makes the crunch way more satisfying. Crush just before serving so they stay crisp.

– Stage for a crowd: have scoops portioned on trays and keep espresso in a thermos or small carafe. Work like an assembly line so each serving is hot and the gelato stays cold. Timing is everything, because once they meet its all about that hot/cold contrast.

Italian Dessert Coffee Ice Cream Affogato Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I have an affogato recipe with a secret twist that belongs among the Best Italian Desserts.

Servings

servings

Calories

420

kcal

Equipment: 1. Four small glasses or shallow bowls, chilled in the freezer for about 10 minutes
2. Ice cream scoop or a large spoon for easy, generous scoops
3. Espresso machine or stovetop moka pot to brew about 120 ml piping hot espresso
4. Small heatproof pitcher or measuring cup with a spout so you can pour shots evenly
5. Tablespoon measure plus a small spoon for that pinch of flaky sea salt
6. Small skillet or baking sheet to toast chopped hazelnuts or almonds
7. Grater or a knife and cutting board for chocolate shavings or chopping
8. Zip top bag and rolling pin or a heavy jar to crush amaretti or biscotti
9. Long handle spoons for stirring and serving, they melt fast so you want sturdy ones

Ingredients

1 quart (1 L) high quality vanilla gelato or vanilla ice cream
4 shots hot espresso, about 4 fl oz (120 ml) total
2 tbsp amaretto or coffee liqueur optional
4 amaretti cookies or biscotti for serving, roughly crushed optional
2 tbsp dark chocolate shavings or chopped chocolate optional
2 tbsp toasted hazelnuts or almonds, chopped optional
pinch flaky sea salt optional

Directions

Put glasses or bowls in the freezer for 10 minutes so the gelato doesnt melt as fast when you pour hot espresso over it, this really helps.
Let the vanilla gelato sit at room temperature 3 to 5 minutes so it softens a bit, makes scooping easy and the texture is creamier.
Brew 4 shots hot espresso, about 120 ml total, keep it piping hot. If you like, stir in 2 tbsp amaretto or coffee liqueur now for extra flavor.
Scoop 2 generous scoops of gelato into each of four chilled glasses or bowls, or adjust portions if you want bigger servings.
Pour the hot espresso evenly over the gelato, one shot per serving, you want the coffee to bloom and melt the gelato just enough to make a creamy sauce.
Sprinkle roughly crushed amaretti cookies or biscotti over each affogato for crunch, press a bit so some crumbs sink into the melting gelato.
Add 2 tbsp dark chocolate shavings or chopped chocolate on top for instant decadence, it melts slightly into the warm coffee and tastes amazing.
Scatter 2 tbsp toasted chopped hazelnuts or almonds for nutty crunch and texture, dont skimp, toasted is best.
Finish with a tiny pinch of flaky sea salt on each serving to lift the flavors, serve right away with spoons because it melts fast and its best warm and creamy.

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.