Classic Italian Affogato: Vanilla Ice Cream Drowned in Espresso
Inspired by techniques from NYT Cooking and Serious Eats.
Affogato · Italian
Very cold vanilla ice cream is scooped into frozen bowls and drowned in freshly brewed hot espresso, then eaten at once.
Prep5 min
Cook2 min
Total7 min
DifficultyEasy
Per serving254 kcal
FreeGluten-freeVegetarian
ServingsRecipe makes 2
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs
Always check the labels of the products you use.
Method
- 1
Freeze the bowls. Chill the bowls in the freezer for at least 15 minutes.
- 2
Brew. Make the espresso before you scoop.
- 3
Scoop. Place 2 firm scoops of ice cream in each bowl.
- 4
Pour. Pour the hot espresso over the ice cream in a thin stream.
- 5
Eat. Serve immediately with a spoon.
Storage
Assemble only when ready to eat; it cannot be made ahead.
Equipment
- 2 small bowls or glasses
- ice-cream scoop
- espresso machine or moka pot
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 254 kcal |
| Protein | 4.3 g |
| Carbohydrate | 29.3 g |
| of which sugars | 25.5 g |
| of which free sugars | 25.5 g |
| Fat | 13.3 g |
| of which saturates | 8.2 g |
| Fibre | 0.8 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
