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Italian

Affogato al Caffè

Affogato al caffè pours hot espresso over cold vanilla ice cream for a fast Italian dessert with a creamy coffee contrast.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Affogato al Caffè

5 mintotal

Prep 5 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

No inactive time is required, but chilled glasses help the ice cream hold its shape for the few moments before serving.

Method

  1. Scoop the vanilla ice cream into chilled serving glasses or bowls.

  2. Pour hot espresso coffee over the ice cream just before serving.

  3. Serve immediately while the contrast between hot coffee and cold ice cream is clear.

How to tell it's done

The ice cream should begin melting at the edges while the center stays cold and creamy.

Getting it right

Tip

Chill the serving glass first so the ice cream holds its shape for a little longer.

What to serve it with

Serve after dinner as a quick coffee dessert.

Common mistakes

The ice cream melts before the affogato reaches the table.
Scoop into chilled glasses and pour the hot espresso only at the last moment.

Substitutions

  • Use strong coffee only if Espresso Coffee is unavailable; the dessert will be milder.
  • Pour the coffee just before serving so the ice cream does not melt too early.
  • Use dairy-free ice cream only if clearly labelled suitable; it changes the allergen profile and texture.

Storing and reheating

Affogato should be served immediately and does not store once espresso is poured. Keep ice cream frozen and brew espresso fresh for each serving.