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Affogato (Espresso Ice Cream)
Indulge in this easy and elegant Affogato recipe, the perfect blend of hot espresso and cold vanilla gelato. This classic Italian coffee dessert is simple to make, requiring just two ingredients and five minutes of prep. Perfect for warm afternoons or as a light, satisfying finish to any meal, affogato is loved for its contrast of rich, bold espresso and creamy, sweet ice cream. Customize it with flavored gelato, chocolate shavings, or a splash of liqueur for an elevated twist on a timeless favorite.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 cups vanilla gelato or high-quality vanilla ice cream 1/2 cup per serving
  • 6 oz hot espresso 1 shot per serving
  • Whipped cream (for a richer twist) for a richer twist (optional)
  • splash of coffee liqueur (like Kahlúa or Frangelico) (Kahlúa or Frangelico)
  • Grated dark chocolate or chocolate shavings topping (optional)
  • Chopped roasted hazelnuts topping (optional)

Method
 

  1. Chill your serving glasses or bowls ahead of time (recommended).
  2. Scoop the gelato or ice cream into each glass — one generous scoop per serving.
  3. Brew the espresso fresh and hot.
  4. Just before serving, pour 1 shot of hot espresso over each scoop of gelato.
  5. Add toppings of your choice immediately. Serve right away

Notes

Use fresh, hot espresso: For the best flavor and temperature contrast, brew the espresso just before serving.
Chill your serving glasses: Keep your bowls or glasses in the freezer for 10–15 minutes to help the gelato stay cold longer.
Choose quality gelato or ice cream: Traditional affogato uses vanilla gelato, but high-quality vanilla bean ice cream or artisan flavors like hazelnut, pistachio, or caramel also work beautifully.
Serve immediately: Affogato is all about the contrast between hot and cold—serve right away to enjoy the texture and flavor at their peak.
For an adult twist, add a splash of coffee liqueur, amaretto, or Irish cream to the espresso before pouring it over the gelato.