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

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.

Yield: Makes 8 servings
Recipe from Sunset

More From Sunset

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 51%
  • Protein: 4.6g
  • Fat: 15g
  • Saturated fat: 9g
  • Carbohydrate: 31g
  • Fiber: 0.0g
  • Sodium: 106mg
  • Cholesterol: 58mg

Ingredients

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

Preparation

  1. 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. 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.
  3. Note: Nutritional analysis is per serving.
Note:

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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vanilla Ice Cream "Drowned" in Espresso (Affogato al Caffè) Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy