How to make a great affogato?

This affogato recipe proves that dessert doesn’t need to be complicated to feel special. Just espresso and vanilla gelato, and you’ve got a treat that feels sophisticated but takes zero effort. This classic Italian dessert, called caffè affogato (which means “drowned coffee”), couldn’t be simpler. Just two ingredients (or three if you add a splash of liqueur, which I highly recommend) come together to make something much better than the sum of their parts. Creamy vanilla gelato or ice cream topped with a hot shot of espresso—it’s the perfect after-dinner treat when you want something fancy-ish but don’t want to lift a finger. If you’re into coffee desserts (same!), don’t miss my classic tiramisu, no-churn Vietnamese coffee ice cream, or espresso martinis. As for the liqueur, you can’t go wrong with Frangelico, Kahlúa, amaretto, or even a splash of Baileys—use whatever you have and love. Scoop the gelato or ice cream into a small bowl or glass, then pour the hot espresso right over the top. Top with shaved chocolate, a splash of liqueur, or pair it with a biscotti on the side. Serve immediately so the textures stay distinct and the dessert doesn’t turn overly soupy.

Affogato Coffee Ice Cream is an easy Italian dessert. Affogato is so good, you won’t believe it’s only 2 ingredients. Affogato means “drowned” in Italian and it is essentially drowning ice cream in coffee. The hot coffee starts to melt the ice cream and forms a thick foam at the top that almost tastes like my Toffee Recipe. The coffee in it reminds me of Tiramisu but this is way easier to make. If you enjoy coffee and ice cream, Affogato will be the dessert of your dreams. You can scoop the ice cream into glasses and even add toppings ahead, cover with plastic wrap and freeze. Just before serving, remove from the freezer and pour espresso over ice cream. Affogato coffee ice cream is delightful and once you try it, you will crave it often.