Two ingredients need a little care

Affogato is simple enough that the quality and balance of its two ingredients are obvious. Choose vanilla ice cream you enjoy on its own and a coffee that does not taste unpleasantly burnt. The coffee softens the frozen surface while the ice cream sweetens and cools it, creating a changing dessert rather than a uniform drink.

The coffee quantity is intentionally small. A large mug poured over one scoop turns the dessert into warm milky coffee almost immediately. Thirty millilitres per portion leaves enough frozen ice cream to eat with a spoon while still providing a strong coffee contrast.

Use the right cup

A shallow heatproof bowl gives the espresso room to pool around the scoop. A very tall narrow glass can hide the melting layers and make the dessert awkward to eat. Avoid delicate glass that is not intended for a sudden change from cold contents to hot liquid.

Use room-temperature heatproof bowls for this recipe. Being labelled freezer-safe and heatproof separately does not necessarily mean a vessel tolerates a direct change from freezer temperature to hot espresso. There is no need to freeze the serving bowl: firm ice cream and prompt serving provide the contrast without that extra temperature shock.

Timing is the main technique

Unlike the iced coffee recipes, the espresso stays hot here because melting the outside of the ice cream is the point. Prepare everything else before brewing. Once the coffee is poured, the dessert is ready to eat and cannot be held at its intended texture.

A biscuit on the side is optional rather than part of the base recipe. If you add one, keep it separate until serving so it retains its crunch. Avoid piling on several sauces before tasting the basic combination; they can bury the contrast that makes this small dessert work.

What you'll need

  • 160 g vanilla ice cream
  • 60 ml freshly brewed espresso, divided between two portions

Let's make it

  1. Place two room-temperature heatproof dessert bowls or cups on a tray with teaspoons. Keep the ice cream in the freezer until the coffee is ready.
  2. Brew 60 ml espresso, then promptly scoop 80 g vanilla ice cream into each bowl. Bring the bowls and coffee to the table together rather than pouring in the kitchen and leaving the dessert to wait.
  3. Pour 30 ml hot espresso over each portion of ice cream. Serve immediately with teaspoons so each bite can include both the melting edge and the colder centre.

Make it your own

Decaffeinated espresso works well when you want the coffee flavour with less caffeine.

A dairy-free vanilla frozen dessert can be used, but its melting behaviour and sweetness may differ from dairy ice cream.

Keeping it fresh

Do not assemble ahead or refreeze the melted dessert. Keep the ice cream tub frozen according to its label and scoop only the portions you need. Brew the coffee at the last moment.

Allergen notes

Contains milk and may contain egg depending on the ice cream. Check any biscuit served alongside for wheat, milk, soya or nuts.