Create These Lovely Affogato Variations: Most Delicious Dessert Recipes

Affogato is a simple coffee-based dessert that usually contains a scoop of ice cream or gelato with a shot of freshly brewed, warm espresso shot poured over it. The heat of the espresso melts the ice cream, creating a creamy, hot and cold dessert. The bitterness of the espresso perfectly complements the creaminess and coldness of the cold, vanilla ice cream, making it an incredibly delicious and refreshing dessert to dig into on a summer day. You’ll find affogato in a lot of cafe and restaurant menus as you travel across Italy, and there usually is no addition made to it. But we’re going to push the conventions here by using affogato as a blank slate for creativity and experimentation.

Elevated Affogato

Ingredients:

• 1 tbsp instant espresso coffee powder
• 4 tbsp boiling water
• 2 scoops vanilla ice cream
• Whipping cream
• 1 lady finger

Instructions:

• Create an espresso shot by mixing the coffee powder with boiling water.
• Add two scoops of vanilla ice cream to a cup or mug, then slowly pour hot coffee over it.
• Decorate with a lot of whipping cream and garnish with a ladyfinger.
• Let the coffee and ice cream mix together as you savor it, and finish the remaining dessert by dipping the ladyfinger in it.

Matcha and Coconut Affogato

Ingredients:

• 480 ml coconut cream
• 395 g condensed milk
• 1-2 tbsp matcha powder
• 4-5 tbsp boiling water

Instructions:

• First create a simple no churn coconut ice cream by blending coconut cream and condensed milk in a food processor.
• Transfer this mixture into an airtight container and freeze it for 5 hours or overnight.
• Take out 1 or 2 scoops of ice cream and add them to a cup or bowl.
• Mix the matcha powder with boiling water, then pour it over the ice cream, and enjoy.
• You can also have a matcha on matcha affogato by infusing the coconut ice cream with the tea powder.

Spiked Affogato

Ingredients:

• 60 ml freshly brewed espresso
• 30 ml bourbon
• 15 ml Cognac
• 1-2 scoops vanilla ice cream

Instructions:

• Brew the coffee in a moka pot, a coffee machine, or just use instant espresso powder to cut short the brewing time.
• Add bourbon and Cognac to this and mix well.
• Add 1 to 2 scoops of vanilla ice cream into a cup or a bowl, then pour the spiked espresso over it.
• Enjoy it with a side of biscotti if you like.

Affogato al Ciliegie

Ingredients:

• 310 g cherries
• 100 g sugar
• 120 water
• 60 ml Kirsch
• 1-2 scoops vanilla ice cream
• Chocolate shavings for garnish
  
  

Instructions:

• Add the cherries, water, and sugar to a saucepan, and cook this down. Ensure that the sugar is completely mixed.
• Bring the cherry syrup to a boil, and wait for the fruit to break down and release their juices too.
• Then reduce the heat, and let the syrup simmer and thicken to your liking.
• Once the syrup is as thick as you’d like, mix in the Kirsh or any cherry liqueur.
• Add the ice scoops in a serving dish, and pour the boozy cherry liqueur over it.
• Decorate with chocolate shavings and enjoy.

Irish Liqueur Affogato

Ingredients:

• 30 ml irish cream liqueur
• 30 ml honey bourbon whisky
• 15 ml butterscotch syrup or butterscotch schnapps
• 1-2 scoops of vanilla or salted caramel ice cream

Instructions:

• Warm the Irish cream liqueur in the microwave along with a splash of milk, then add honey bourbon whisky into this and the butterscotch syrup.
• Pour this over a scoop or two of ice cream, and enjoy.

Chocolate Hazelnut Affogato

Ingredients:

• 1-2 scoops vanilla ice cream
• 5 tbsp chocolate frosting
• ⅛ tsp sea salt
• 1 tbsp chopped peanuts
• 2 tbsp chocolate hazelnut spread
• 1 shot of freshly brewed espresso

Instructions:

• Melt the chocolate frosting in a microwave for 30 seconds, and add the sea salt in this.
• Pour it over the vanilla ice cream. Then freeze to solidify the frosting.
• Mix the chocolate hazelnut spread with a shot of freshly brewed coffee, then pour it over the frosting covered ice cream.
• Garnish with chopped peanuts, and enjoy.