Affogato – coffee, dessert and your after dinner drink, all rolled into one. This is what you have when you’re “too full for dessert”! Just pour espresso coffee over vanilla gelato or ice cream, enjoy the melty swirls and dig in. The Italians are genius.
Affogato
When was your last affogato? It’s my go-to dessert at restaurants. Even if I claim I’m too full, affogato doesn’t count as it’s practically liquid, right? It’s like having a glass of water! (Yes, really, that’s how my mind works – don’t judge me!😂)
For those new to affogato, it’s a traditional Italian coffee-dessert where hot espresso is poured over gelato or ice cream, with the option of adding a splash of liquor. It’s coffee, dessert, and an after-dinner drink, all rolled into one. The contrast of hot, bitter coffee with cold, creamy ice cream is utter perfection. And the fact that it’s so simple with a bonus DIY fun factor? Brilliant!
Ingredients in Affogato
All you need for affogato is a shot of hot espresso (coffee), ice cream or gelato and optional half a shot of liquor (Frangelico, amaretto, rum). A little more information on each of these below!
Espresso – This is a small concentrated shot of hot coffee. The standard size for a shot of espresso is 30 ml (1 ounce).
It goes without saying that the better your coffee, the better your affogato!
Vanilla gelato or ice cream – Traditionally gelato though ice cream is just as good, in my opinion! More important is the flavour. Vanilla is the classic choice because it pairs so well with coffee. Feel free to experiment!
How much ice cream – Use one large(ish) or two small(ish) scoops for one shot of coffee, for a good balance of the two. Though if using liquor, I lean towards two medium scoops, as pictured.
Liquor (optional) – To roll your after dinner drink into this all-in-one dessert, add half a shot of liquor! Amaretto (almond flavour) and frangelico (hazelnut) are probably the most common. Rum, sambuca and Kahlua are also standard offerings at Italian restaurants, and multiple readers suggested orange liqueurs (such as Grand Marnier and Cointreau). Though really, you can add anything you think/know goes well with coffee!
PS A shot of liquor is 30 ml / 1 ounce so half a shot is 15 ml / 0.5 ounce which is 1 tablespoon. Though nobody will hold you back from dialling the quantity up. 🙂
Optional extras
The traditional affogato is nothing more than espresso, gelato and optional liquor. However, even in restaurants these days there’s all sorts of optional extras. So adapt to your taste and make affogato your own! Here are some suggestions:
Chocolate grated or shaved on the ice cream (I did this)
Biscotti for dunking (I also did this!) – or Italian Almonds cookies (thank you to the reader who suggested this!)
Whipped cream
Melted chocolate – I’d drizzle across the ice cream
Crushed or chopped nuts – pistachio and hazelnuts would be on theme here
I know I’m missing a stack of other ideas – drop suggestions in the comments below so I can come back and add to the list! 🙂
How to make affogato
I need more recipes with so few steps!
Brew hot espresso using your coffee making appliance of choice. That’s 30 ml/1 ounce for a single shot.
Put a scoop or two of ice cream in a glass.
Pour over hot coffee. Enjoy watching the ice cream swirls melting into the hot coffee!
If using liquor, pour that over next. Eat!
PS I used a small beaker to do the pour shot so I could do a neat pour for the photos. I don’t use a beaker in real life!
Serving – for DIY pour
From a practical perspective, as restaurants do, serve the glass with just the ice cream in it and the espresso on the side. So the eater can pour then dig straight into the affogato before the ice cream fully melts.
Oh, and a side of biscotti for dunking wouldn’t go astray either. Recipe coming up soon. Never been fully happy with my biscotti attempts! Need to put some time into it, and it’s currently on my radar.
Share your affogato twists! Do you like yours straight up, classic, just coffee and vanilla gelato? Or are you all about the toppings and getting creative with ice cream flavours?? Don’t let anyone tell you how you should or shouldn’t take your affogato – make it your own! – Nagi x
Watch how to make it
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Affogato
Ingredients
- 1 large or 2 small(ish) scoops vanilla gelato or ice cream (Note 1)
- 1 shot (30 ml/1 oz) hot espresso coffee (short black) – Note 2
- 1 tbsp frangelico, amaretto or other liquor (optional) – Note 3
Instructions
- Put ice cream in glass suitable for affogato eating (Note 4).
- Place shot of espresso and liquor (if using) on the side.
- Pour the hot espresso then liquor over the ice cream. Enjoy swirls of melty ice cream blending into the coffee. Dig in immediately!
Recipe Notes:
- Biscotti (excellent for dunking)
- Chocolate shavings – use microplane or potato peeler
- Whipped cream
- Melted chocolate – on ice cream
- Nuts – roughly chopped pistacchio and hazelnuts on theme
Nutrition Information:
Life of Dozer
Going to town on ice cream garnished with a liver treat and doggie friendly sprinkles (pinched off another doggie treat!).
AliceK says
I have made this myself by putting the espresso in the bottom of a mug, then spooning the ice cream on top. Does it make a difference if you do it the other way around?
Nagi says
It’s just the traditional way I guess! Your way would slow down the ice cream melting – SMART! N x
Layla Lazar says
Yum! My last time having Affogato was now o’clock 2:26am 23/06/23 winding down after doing notes for work and I stumble on you, Nagi tempting me and everyone with your way of making affogato. Well done gorgeous girl!
Nagi says
2.26am?? *She yells*! Did you sleep!!!! N x
Angela says
That depends. Did her liquor cancel out her espresso? 😋
Barbara Thompson says
I would also try this using coconut ice cream and Kahlua. A very Mexican version.
Nagi says
YUM! I LOVE THAT IDEA!!!
Charlotte says
Long time affogato lover here, and half italian/lived in Italy most of my life — my 2 cents is that usually the ice cream used is plain white “fiordilatte” i.e. just cream. I’ve tried it with vanilla but I find the plain cream superior for this combination! Personal choice – like choosing between adding plain cream or vanilla flavored cream to your coffee.
Vicky Ford says
I love that you posted this as one of your recipes. This is something we serve guests after dinner and it’s always a hit. We use a good quality ice cream and Kahlua, a delicious coffee flavored liqueur from Mexico. Dark, rich and so yummy, it complements vanilla ice cream or something with a bit of caramel in just perfectly. And after reading the ideas in everyone’s comments…I’m trying them all. lol
Evelyn says
oh my, I am drooling! I will make it this weekend, thank you for the recipe 🙂 I was wondering about Affagato for a while now, ever since my favorite game (Hay Day) added it to one of their farm machines 😀
Carol A Dee says
Affogato is my absolute favourite … down to the Frangelico!
… not all restaurants know what it is though 🙁
Judy says
I’ve never heard of this before, but it sounds delicious. I bet small marshmallows would be a fun and gooey addition.
Nagi says
YES! What a great idea! N x
Colleen says
Thank you Nagi for your generosity. No one else gives the useful information that you do. Ingredients that can be substituted, reasons why things must be done just so etc. My cooking education was minimal. I do everything from recipes. Thanks again.
Sharon says
What a sweet comment Colleen! I agree 100%. I am a fellow recipe-follower. 🙂
Sarah Owen says
Biscotti!!! Yes please!!! Haven’t found a recipe yet that has knocked my socks off!!!
Nagi says
ME TOO! I feel like I’ve tried dozens over the years!
Maxine says
Hi Nagi, your recipes are so great, as well as your book!
Affogato: I have to tell you about affogato I had at a great Italian restaurant in western Sydney. I dreamt about this affogato afterwards! 😂 I’ve since made it a few times it at home.
It has one scoop vanilla and one of hazelnut gelato. Then you tip a shot of espresso and a shot of frangelico at the table. Served with a biscotti to dunk…omg…!
Hazelnut gelato isn’t easy to find but it makes the difference with frangelico and vanilla ice cream as well…
Best regards
Maxine
Nagi says
Yuuum! Someone else suggested hazelnut gelato too, I haven’t had it before but I think it’s going to be the next one I have! N x
Shell says
Be still my beating heart… apparently Coles have hazelnut nut gelato! Is 7:30am too early to race down the street and buy some so I can try this?
Nagi says
YUUUUM!!!! I can totally imagine it! N x
Deb says
I use your rum raisin recipe as a formula for homemade ice cream. My last was black cherry with chopped cherries mixed through. I only had two small servings left. I’ve had affogato in restaurants in the past and thought of using the rest this way. Your recipe today will give me the push to dish this out tonight x
Nagi says
YES! I can just imagine the flavour combo!! N x
Weather says
Funny and great name of this dessert
Jude says
Small hunks of banana, doused in liqueur (vanilla like Tuacca or rum) is so so good too.
Carol says
My favourite dessert. Had it once with honeycomb/crunchie bar and now it is my go to. I smash it up and sprinkle over ice cream before adding coffee and frangelico. Delicious 😋😋
Nagi says
GENIUS. Full stop, end of story! N x
Carol J says
Loving the suggestions on your list and from commenters for spicing up Affogato !
For a biscotti idea and one that would work well if an orange liqueur was involved, we love a slightly left of centre Orange, Black Pepper, & Walnut Biscotti.
So good 🙂
Nagi says
Orange liquor! I should add that to the list, that’s a great idea! N x
Richard White says
Brilliant as usual Nagi.
Definitely a go to. Love that this is what you have when you’re too full for pudding 😂
When I get there I have Cafe con Panna – especially if it’s chilly outside. 💖
Suzie says
Can you post a recipe of vanilla ice cream/gelato Nagi? 🙂
Nagi says
Hi Suzie! Sadly I don’t have an ice cream maker – can’t justify the space! I do have sweetened condensed milk ice cream recipes though that don’t require an ice cream maker, interested? 🙂 N x
Suzie says
Yes yes Nagi please send the recipe for condensed milk ice cream!!! Thanks xx
Charlotte says
Gelato is Italian for ice cream
Marta says
That’s right, but there are some differences between gelato and ice cream, it’s not entirely same thing.
Sarah Owen says
Totally! I love ice cream, I don’t care for gelato!
AE says
I always thought they were the same, with just a difference in quality. After reading your comment, I went searching, and confirmed my thoughts. If I made it at home, I’d just call it ice cream…
Italian says
But they’re not the same! Different quantities of ingredients, different methods and temperature you serve it at. All 3 changes the texture and flavour which is why they’re not the same! From memory, ice cream is served colder than gelato so you need more sugar and flavourings to make it good (cold softens flavour, that’s why fridge cold food is rubbish) and ice cream is made with cream, and gelato more milk, less rich yet better tasting! Plus gelato comes in more flavours and as I say the flavour is bolder and bold = best in my world.
Eusabia says
Add fresh mint or fresh lemon grass to the hot espresso and infuse before pouring over the ice cream. hmm….
Nagi says
What a gorgeous idea!