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How to make an Italian Affogato! This is the easiest dessert to whip up when you’re entertaining or want a last-minute sweet treat after dinner. Made with rich vanilla ice cream and espresso coffee, grated dark chocolate, and a cheeky splash of nocino nut liqueur, delicious!

When it comes to Italian desserts this affogato recipe is up there on the top of my list alongside tiramisu and panna cotta!

One of the reasons I love it so much is because it is so incredibly easy to make, I’m talking 5 minutes max and you’re guaranteed to have everything you need in your kitchen! It’s really that easy.

A 5-minute sweet treat made with creamy vanilla ice cream, a strong punch of espresso coffee and nut liqueur, omg it’s just incredible! The boozy addition is totally optional but so worth it.

I know what you’re thinking, it’s just going to melt straight away and turn into a warm coffee milkshake type thing but it doesn’t!

You eat the cold ice cream then drink the warm, sweet coffee afterward and it’s so delicious. It’s like your after-dinner espresso and dessert all in one!

How to make an Italian Affogato – step by step

Brew an espresso (one per person). Scoop 1-2 scoops of vanilla ice cream into a wide glass or bowl and pour over a shot of espresso (photos 1-3).

Pour 1 tbsp of nocino nut liqueur or your liqueur of choice over the ice cream and grate over a little dark chocolate. Grab a spoon and dig in (photos 3 & 4).

Top tips and recipe FAQs

• Coffee – Use espresso coffee (100% arabica is best) or 3-4 tbsp of strong brewed coffee. To make the coffee use an Italian moka pot or coffee machine.
• Liqueur (optional) – I love to add a splash of liqueur such as Nocino or Frangelico (nut liqueur), a coffee-based liqueur or Cointreau.
• Toppins – If you want to add a bit of crunchy texture then chopped hazelnuts are delicious on top, you could also sprinkle over some grated chocolate.
• Serving glasses – a small drinking glass is best for serving this dessert, it should be just big enough to hold the ice cream.

More Italian desserts you might like

• The Ultimate Chocolate Martini
• Tiramisu Ice Cream
• Torta della Nonna (custard tart)
• Stracciatella Gelato (no churn)
• Crostata (Italian jam tart)

If you’ve tried this Affogato Recipe or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM & PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

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5 from 5 votes

Italian Affogato Recipe

This Affogato recipe is the easiest dessert to whip up when you’re entertaining or want a sweet treat after dinner.

Course Dessert

Cuisine Italian

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 310kcal

Author Emily Kemp

Ingredients

• 2 scoops vanilla ice cream high quality
• 1 shot espresso
• 1 tbsp nut or coffee liqueur (optional)
• dark chocolate , for grating on top

Instructions

• Brew an espresso (one per person). Scoop 1-2 scoops of vanilla ice cream into a wide glass or bowl and pour over a shot of espresso.
• Pour 1 tbsp of nocino nut liqueur or your liqueur of choice over the ice cream and grate over a little dark chocolate.

Notes

• Coffee – Use espresso coffee (100% arabica is best) or 3-4 tbsp of strong brewed coffee. To make the coffee use an Italian moka pot or coffee machine.
• Liqueur (optional) – I love to add a splash of liqueur such as Nocino or Frangelico(nut liqueur), a coffee-based liqueur or Cointreau.
• Toppins – If you want to add a bit of crunchy texture then chopped hazelnuts are delicious on top, you could also sprinkle over some grated chocolate.
• Serving glasses – a small drinking glass is best for serving this dessert, it should be just big enough to hold the ice cream.

Nutrition

Calories: 310kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 109mg | Potassium: 262mg | Sugar: 31g | Vitamin A: 555IU | Calcium: 169mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!