Italy / Desserts

Espresso affogato

Name: Espresso affogato
Prep time: 5 min
Yield: 2 portions
Cuisine: Italy
Ingredients: 4 small scoops vanilla ice cream; 100 ml hot espresso

Cold vanilla ice cream with freshly brewed espresso.

Prep5 min

Cook0 min

Yield2 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

4 small scoops vanilla ice cream
100 ml hot espresso

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Chill two small serving glasses briefly if desired.
Place two small scoops of ice cream into each glass.
Brew espresso and pour 50 ml over each portion.
Serve immediately with spoons.

A little kitchen note

Use decaffeinated espresso if preferred. This dessert contains hot liquid and melts quickly.

Allergen notes

Milk; check ice cream for egg and other allergens. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 167 kcal
Protein: 2.8 g
Carbs: 19.2 g
Fat: 8.8 g
Fibre: 0.6 g
Total sugar: 16.8 g
Sodium: 65 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it