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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)

Instructions
 

  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 High-Quality Espresso: A great affogato starts with great coffee. If you have an espresso machine, use it! Otherwise, a Moka pot or a strong French press brew can work in a pinch. The stronger and bolder the coffee, the better the contrast with the sweet ice cream.
Serve Immediately: Affogato is best served the moment the espresso hits the ice cream. Wait too long, and you’ll lose that delicious contrast between hot and cold. Melted is good—but timing is everything.
Chill Your Serving Glass: To keep the ice cream from melting too quickly, chill your glass or bowl in the freezer for about 10 minutes before assembling. It’s a small step, but it helps with presentation and texture.