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David Prince Photo by: David Prince

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.

Sunset AUGUST 2007

  • Yield: Makes 8 servings
  • Prep time:20 Minutes

Ingredients

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

Preparation

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.

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.

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

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