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.
Affogato means drowned or poached. For example, poached eggs in Italian is le uova affogate so this dessert is like ice cream poached or drowned in warm coffee and nutty liqueur!
The best way to eat an affogato is with a spoon, eat the ice cream first and then drink the coffee along with any melted ice cream.
A good high-quality vanilla ice cream is what's traditionally used but you can use any flavour you like, stracciatella, Nutella and pistachio ice cream are other Italian flavours I love to use.
This dessert is warm it's a perfect mix of ice cold ice cream and hot coffee, so delicious!
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.
Italian Affogato Recipe
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
- 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
Peggy
My daughter made this and I am 65 and don't know how I never heard of it before but I love it! I have awful insomnia so I am planning to make it for breakfast tomorrow for my man and I! He is going to really think I am special! LOL
Inside the rustic kitchen
Hi Peggy, hope you enjoy it that'll be one special breakfast indeed!
Elizabeth
Oh my goodness this sounds amazing! How is it I've never even heard of this before? I need this in my life!
Inside the rustic kitchen
You so need to...life is much better with it haha
Ellen
I have always wanted to make this and now I have an awesome recipe!
Inside the rustic kitchen
Thanks so much Ellen, enjoy!
Jaclyn Anne
Affogato combines my two favorite things - ice cream and coffee. Yum!
Inside the rustic kitchen
Yup..you can't go wrong!
Kelli Kerkman
Yes! Affogato is the perfect after-dinner drink/dessert!
Inside the rustic kitchen
Thanks Kelli, I totally agree!
Hannah
I love affogato coffee, because I want a treat and a coffee as well at the same time. 😀 Such amazing combo!
Inside the rustic kitchen
It's the perfect combo and nice and light too, thanks Hannah!