Why You’ll Love This Recipe

I love affogato because it’s so simple yet feels incredibly luxurious. The contrast between the strong, hot espresso and the smooth, cold ice cream is pure perfection. It’s also wonderfully versatile—I can make it as a dessert, a coffee treat, or even a late-night pick-me-up. I enjoy how it melts slowly, creating that delicious, creamy coffee “soup” that’s impossible to resist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large or 2 small scoops vanilla gelato or ice cream
1 shot (30ml/1oz) hot espresso coffee
1 tbsp coffee-flavored syrup or caramel syrup (optional)

Directions

1. I place the scoop of ice cream into a small glass or dessert cup—something sturdy and easy to eat from.

2. I prepare a fresh, hot shot of espresso. It should be strong and steaming so it slightly melts the ice cream when poured.

3. If I want an extra layer of flavor, I add a drizzle of syrup to the espresso.

4. I pour the espresso over the ice cream and enjoy immediately as the coffee and cream blend together into a velvety, melty dessert.

Servings and Timing

This recipe serves 1 person.
Prep time: 5 minutes
Total time: 5 minutes

Variations

Sometimes I use chocolate or hazelnut gelato instead of vanilla for a twist. For a richer flavor, I add a sprinkle of cocoa powder or chocolate shavings on top. I also love serving it with a biscotti or a small cookie on the side for dunking. When I want to make it more indulgent, I top it with whipped cream or a drizzle of melted chocolate.

Storage/Reheating

Affogato is best enjoyed immediately after making, as the magic lies in the contrast between the hot espresso and cold ice cream. I don’t store leftovers, but I do keep both ingredients ready separately so I can prepare it fresh in seconds whenever I crave one.

FAQs

What kind of ice cream works best?

Vanilla is the classic choice, but I love experimenting with caramel, hazelnut, or chocolate ice cream too.

Can I use regular coffee instead of espresso?

Yes, I can use strong brewed coffee, but espresso gives a more intense flavor.

Does the coffee need to be hot?

Absolutely. The hot espresso melts the ice cream slightly, creating that perfect creamy texture.

Can I make this dairy-free?

Yes, I use dairy-free ice cream and plant-based milk for the espresso—it’s just as delicious.

Can I serve this as a dessert after dinner?

Definitely. It’s the perfect light yet satisfying dessert that doubles as an after-dinner coffee.

Can I make it with decaf espresso?

Yes, if I want to enjoy it at night without caffeine, decaf works perfectly.

Can I add toppings?

Of course. I sometimes add chocolate shavings, nuts, or a drizzle of caramel for extra flair.

What’s the best glass to serve it in?

I use a short glass or small tumbler—something that lets me scoop easily while keeping the heat in.

How do I make it sweeter?

I drizzle a bit of caramel syrup or add a sprinkle of sugar to the espresso before pouring.

Can I pair it with something else?

It pairs wonderfully with biscotti, cookies, or even a small square of dark chocolate.

Conclusion

This affogato is the ultimate quick dessert—a harmony of hot espresso and cold, creamy ice cream that melts together beautifully. I love how it takes just minutes to make yet feels like something straight out of an Italian café. Whether for an after-dinner treat or a simple indulgence on a lazy afternoon, this affogato never fails to impress with its effortless elegance and irresistible flavor.