Vanilla Ice Cream "Drowned" In Espresso (Affogato Al Caffè) – a delicious recipe with vanilla ice cream, espresso. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put a scoop of vanilla ice cream into each of 8 small bowls and put bowls in freezer for at least 1 hour and up to
2
When ready to serve, put each bowl of ice cream on a small dinner plate and set a shot glass next to it. Fill glasses with espresso, dividing evenly, for each guest to pour onto ice cream.
3
Note: Nutritional analysis is per serving.
4
Notes: So that the espresso would prettily coat the ice cream for the photo, Valerie Aikman-Smith cooled it to room temperature before pouring it over the rock-hard ice cream. Serve it that way, if you like, or the traditional Italian way--hot, which turns the ice cream into an instant float. You'll need 8 shot glasses for this recipe.
36
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1/2 gal. vanilla ice cream (enough for 8 scoops), 1 cup strong brewed espresso, at room temperature or hot.
Yes, Vanilla Ice Cream "Drowned" In Espresso (Affogato Al Caffè) falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
