🍨 Affogato
Affogato is the simplest Italian dessert: a scoop or two of cold vanilla ice cream in a small glass or cup with a shot of hot espresso poured over it at the table. The coffee melts the edges of the ice cream into a sweet, creamy, bittersweet sauce while the centre stays frozen. It is eaten straight away with a spoon, as a dessert and an after-dinner coffee in one.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 small scoops vanilla ice cream (about 100 g)
- 1 shot freshly made hot espresso (about 30 ml)
- A pinch of cocoa powder to dust (optional)
Method
- Chill a small glass or cup in the freezer for a few minutes.
- Put the ice cream in the glass.
- Brew the espresso and pour it straight over the ice cream at the table.
- Eat immediately with a spoon.
How to make it lighter
- Use one scoop of ice cream instead of two — the coffee still makes it feel like a full dessert.
- Choose a light vanilla ice cream with less fat and sugar.
- Skip extra toppings such as chocolate sauce or biscuits.
History
Affogato means “drowned” in Italian, after the ice cream drowned in coffee. It is a fixture of Italian gelaterie and cafés, though its exact origin is not documented, and it is now served in coffee shops and restaurants around the world.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Affogato and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →