Affogato literally means “drowned” in Italian, but that isn’t exactly what you want to with this simple two-ingredient recipe. The idea is to find the right ratio of hot liquid to cold ice cream—so the whole thing doesn’t turn into a melted puddle of cream. Pour the double-strength coffee on top of the ice cream right when you’re about to serve it to ensure optimal temperatures for both components.
If you want to stray from the two-ingredient setup, think about toppings or alternate liquids to pour on top. Instead of espresso, swap in Vietnamese coffee (like Café du Monde) or matcha. If you choose to add toppings, anything you’d put on a sundae is fair game—everything from crushed hazelnut brittle to homemade whipped cream to chocolate shavings to a drizzle of condensed milk are all welcome.
- Prepare espresso or coffee of your choice.
- Meanwhile, in a chilled heatproof glass or mug, add two scoops of ice cream or gelato.
- Add toppings, if using.
- Pour the espresso on top and serve immediately.
Tatiana Bautista is an assistant editor at TASTE.