Vanilla Ice Cream "Drowned" in Espresso (Affogato al Caffè)

Vanilla Ice Cream "Drowned" in Espresso (Affogato al Caffè) Recipe
David Prince
Affogato al Caffè, which is vanilla ice cream "drowned" in espresso, is like a grown-up's milkshake. A cookie or two on the side is nice.


Makes 8 servings

Recipe from


Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 266
Caloriesfromfat 51 %
Protein 4.6 g
Fat 15 g
Satfat 9 g
Carbohydrate 31 g
Fiber 0.0 g
Sodium 106 mg
Cholesterol 58 mg


1/2 gal. vanilla ice cream (enough for 8 scoops)
1 cup strong brewed espresso, at room temperature or hot


1. Put a scoop of vanilla ice cream into each of 8 small bowls and put bowls in freezer for at least 1 hour and up to 6.

2. When ready to serve, put each bowl of ice cream on a small dinner plate and set a shot glass next to it. Fill glasses with espresso, dividing evenly, for each guest to pour onto ice cream.

Note: Nutritional analysis is per serving.


Notes: So that the espresso would prettily coat the ice cream for the photo, Valerie Aikman-Smith cooled it to room temperature before pouring it over the rock-hard ice cream. Serve it that way, if you like, or the traditional Italian way--hot, which turns the ice cream into an instant float. You'll need 8 shot glasses for this recipe.

Valerie Aikman-Smith,


August 2007
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