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Affogato
Vanilla ice cream drowned in hot espresso — a two-ingredient summer coffee dessert that feels fancy and soft.
DifficultyEasyTotal time10 minServes2
Overview
Prep5 min
Cook5 min
Total10 min
Servings2
DifficultyEasy
Ingredients
Equipment
- Espresso maker or strong coffee maker
- Ice cream scoop
- Small glasses or bowls
- Spoons
Method
01
Scoop the ice cream
Place one or two scoops of vanilla ice cream in a chilled glass or small bowl. Keep it cold while you brew.
02
Brew the espresso
Pull a fresh espresso shot (or brew very strong coffee). It should be hot and fragrant — about 2 ounces per serving.
03
Drown and serve
Pour the hot espresso over the ice cream. Add chocolate shavings if you like. Eat with a spoon right away while it is still half-melted magic.
Tips
NoteAurora prefers the garnish. I prefer the last bite.
NoteMake it once, then make it yours with tiny swaps.
NoteLeftovers are friends if you store them kindly.
Nutrition
Caloriesvaries
NoteApproximate; depends on servings and toppings
Storage
RefrigeratorStore covered and reheat gently when needed.
Best freshFlavor and texture are happiest the day you make it.
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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