This is one of my all-time favorite desserts. "Affogato" means drowning or drowned in Italian--and in this case it's referring to the scoop of ice cream just drowning in delicious coffee. If I make these for a dinner partyor too late at night--I use decaffeinated espresso. Then I can enjoy the deliciousness, but it won't keep me up all night. I love to dip a crunchy cookie in this dessert and for me, it's my Hazelnut Twists. But you could use any homemade or store-bought cookie that you like.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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1 cup brewed espresso or really strong coffee (caffeinated or decaffeinated)

1 teaspoon or more granulated sugar, optional

4 scoops vanilla ice cream

12 chocolate-covered espresso beans, optional

Hazelnut Twists, or a crunchy store-bought cookie, to serve alongside


  1. After you've brewed the espresso, sweeten it with the sugar. This step is optional. Remember that the ice cream is sweet, so you could omit the sugar all together. I tend to think it tastes a bit sweeter when the coffee is sweetened.
  2. When ready to serve, add a scoop of ice cream in a small coffee cup and pour over about 1/4 cup of the hot coffee. Top with the espresso beans if using. Repeat with the remaining coffee, ice cream and espresso beans.
  3. Drink right away, but make sure you remember to dip your Hazelnut Twists!

Cook’s Note

For new flavor combinations, try mixing up the ice creams. Mocha ice cream and dulce de leche are some of my favorites.