An affogato is proof that a great dessert doesn’t need to be complicated. The classic Italian dessert is made by pouring a shot of hot espresso over a scoop or two of cold vanilla gelato. As the gelato melts, it mingles with the bitter coffee to create a creamy, bittersweet dessert that’s somewhere between a drink and a sundae.

The word affogato means “drowned” in Italian — a reference to the gelato being drowned in espresso. And while the classic combination is hard to beat, there are plenty of ways to make it your own.

Classic Affogato

Hot espresso poured over cold vanilla gelato makes this classic Italian dessert in minutes.

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Ingredients

1-2 scoops vanilla gelato or premium vanilla ice cream
1 shot freshly brewed espresso

Instructions

Place the gelato in a small glass or dessert bowl.
Brew a fresh shot of espresso.
Pour the hot espresso over the gelato and serve immediately.

Keyword affogato, affogato recipe, espresso dessert, gelato dessert, Italian affogato

Everything You Need to Know About Affogato

What Does the Word Affogato Mean?: Affogato means “drowned” in Italian, referring to the way the gelato is covered with hot espresso.
What’s the Difference Between Gelato and Ice Cream?: “Gelato” is the Italian word for “ice cream,” but the two are made differently. Gelato typically contains more milk and less cream than ice cream and is churned with less air, giving it a dense, silky texture. Both gelato and premium ice cream work beautifully with a hot shot of espresso.f espresso.
What Kind of Coffee Is Best for Affogato?: Espresso is the classic choice. Its concentrated flavour and layer of crema are a natural match for cold, creamy gelato. If you don’t have an espresso machine, strong freshly brewed coffee will work in a pinch.
What Flavour of Gelato Is Best for Affogato?: Vanilla is the classic choice, but chocolate, pistachio, hazelnut, caramel or coconut gelato or ice cream all work well. For a grown-up variation, add a splash of Frangelico, orange liqueur or whisky before pouring over the espresso.