This simple Affogato Recipe pairs vanilla gelato with hot espresso for the dreamiest, creamiest dessert you didn’t know you needed.
So, a little backstory. The first time I tried affogato, I was sitting at this teeny little café tucked away in Florence. Picture cobblestones, the smell of fresh espresso floating in the air, and me, very jet-lagged, desperately needing caffeine and dessert. (You’ve been there, right?) I ordered an affogato, not even really knowing what it was. Next thing I know, I’m staring at a scoop of gelato with hot espresso poured all over it. It didn’t seem all that fancy… until I took the first bite. Holy. Moly. It was creamy and bold and sweet and bitter, all dancing together like they’d been best friends for years.
And I’ve been hooked ever since.
Fast forward to now: I make this Affogato Recipe whenever I need an easy dessert that makes me look way fancier than I am. My friends? They think I’m a culinary genius. Little do they know it only takes two ingredients and about five minutes.
Why You’ll Love This Affogato Recipe?
Let’s be honest. Sometimes we just need a dessert that comes together in, like, seconds but still makes people gasp like you’ve just won “The Great British Bake Off.” This affogato? It’s that dessert. It’s creamy, it’s coffee-forward (which I love—anyone else?), and it’s fancy enough for dinner parties but easy enough for a Tuesday afternoon when you’re still in pajamas at 3 PM. (No judgment here.)
The best part? It’s basically foolproof. Scoop, pour, devour. It’s the lazy dessert of your dreams, and yet, you still feel fancy eating it.
Ingredient Notes:
You know me, I’m usually a “use what you have” kind of cook… but this one? It pays to be picky.
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Vanilla Gelato: Yes, gelato. Not ice cream. I made that mistake once. The difference? Gelato has less air whipped into it, so it’s denser, creamier, and doesn’t turn into a sad soup the second you pour hot espresso over it. If you can find a good vanilla bean gelato, even better.
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Espresso: Freshly brewed is where it’s at. I use my little moka pot, but if you’ve got an espresso machine, go wild. No espresso? Brew the strongest coffee your caffeine-loving heart can handle.
How To Make Affogato?
It’s kind of silly how simple this is. I almost feel bad calling it a recipe. Almost.
Step 1: Scoop the Gelato
Pop two scoops of vanilla gelato into a small glass. Old-fashioned glasses or little bowls work great. Sometimes, I use a random coffee mug because… well, who’s judging?
Step 2: Brew the Espresso
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Brew your espresso. I usually go for about 2 ounces. If I’m making it for myself on a cozy evening, I’ll sometimes add a splash of Kahlua or amaretto into the espresso while it’s hot. (Highly recommend.)
Step 3: Pour and Savor
Pour the hot espresso slowly over your gelato. Watch it melt just a bit, creating this creamy, dreamy swirl that’s hard not to dive into immediately. And then? Grab a spoon and go to town.
Storage Options:
This is not a make-ahead kind of dessert. If you wait, it melts. Sad times. But you can scoop your gelato into glasses ahead of time and stash them in the freezer. Then it’s just brew and pour. Easy peasy.
Variations and Substitutions:
I’m all about playing around with recipes, and affogato is a great one to get creative with.
- Boozy Twist: Add a splash of Baileys, Kahlua, or amaretto to the espresso. Date night? Sorted.
- Different Flavors: Swap vanilla for chocolate gelato, hazelnut, or even pistachio. Pistachio + espresso? Trust me.
- Non-Dairy Options: Use oat milk or coconut-based gelato and a strong brew of your fave decaf if you’re skipping caffeine but still want the vibe.
- Extra Toppings: Dark chocolate shavings, crushed biscotti, or chopped nuts take it to another level.
What to Serve with Affogato?
Affogato is the star of the show, but a little sidekick never hurts.
- Biscotti: Crunchy, perfect for dunking. I’ve been known to double-dip in my own house.
- Chocolate Truffles: A rich little bite to go along with the creamy affogato.
- Limoncello: If you’re going all Italian, why not finish off with a little shot of something zesty?
Frequently Asked Questions:
Can I use regular coffee instead of espresso?
Sure! Just make it strong. Like, super strong. You want it to balance the sweetness of the gelato.
What’s the difference between gelato and ice cream again?
Gelato is creamier and denser with less air. Ice cream melts quicker and has more fat. Both are good, but gelato is the winner here.
Can I make it ahead of time?
Nope. This is a “right now” kind of dessert. But hey, that’s part of the fun.
Alright, there you have it—my favorite Affogato Recipe, complete with tips, tricks, and one too many stories. If you try this out, tag me in your pics or drop a comment below! I love seeing how you make it your own.
Can’t wait to hear what you think.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Affogato Recipe
Ingredients
- 5 ½ ounces vanilla gelato
- 2 ounces freshly brewed espresso
Instructions
Prepare the Glassware
- Select a small, heat-resistant serving glass or dessert bowl. It is advisable to use an old-fashioned glass for an elegant presentation.
Scoop the Gelato
- Place approximately 5 ½ ounces of vanilla gelato into the serving glass. Shape the scoops neatly to enhance presentation.
Brew the Espresso
- Prepare 2 ounces of freshly brewed espresso. Ensure it is hot but not scalding, as excessively high temperatures may cause rapid melting of the gelato.
Assemble the Affogato
- Pour the freshly brewed espresso directly over the gelato. Pour slowly to allow for an even distribution, creating a marbled effect as the espresso mingles with the gelato.
Serve Immediately
- Present the dessert promptly after assembly. Affogato is best enjoyed immediately to appreciate the contrast between the hot espresso and the cold gelato.
Notes
- Gelato: Verify that the vanilla gelato is certified gluten-free. Some commercial brands may include gluten-based additives or flavorings.
- Espresso: Pure espresso is naturally gluten-free. However, if using flavored espresso or coffee blends, confirm they do not contain gluten.
- Serving: Use clean, uncontaminated utensils and serving ware to avoid cross-contact with gluten-containing products.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
