A quick pour, a short pause, and instant pleasure. Affogato al Caffe is Italy’s way of slowing down with coffee and sweetness combined into one perfect, creamy moment.
Few Italian desserts are as effortless as Affogato al Caffè. It hardly feels like cooking, yet it’s one of the most loved Italian desserts. I make Affogato often at home, and it still amazes me how something so simple can be so satisfying.
The classic way to make it is with one scoop of vanilla gelato and a shot of hot espresso poured on top. When the coffee is poured over the gelato, it melts gradually and becomes a blend of warm and cold, bitter and sweet. The proportions matter. Too much gelato or using regular coffee changes the balance completely and turns it into something else.
I like mine plain, though a splash of Amaretto di Saronno can make it extra special. I usually prepare it with my Fiordilatte Gelato recipe for an authentic Italian café flavour.
What is Affogato al Caffè?
Affogato al Caffè is a classic Italian dessert made by pouring a shot of hot espresso over a scoop of gelato, usually vanilla or fiordilatte.
The word affogato means “drowned” in Italian, because the gelato is literally “drowned” in coffee. It’s served immediately, so you get that delicious contrast between the hot, slightly bitter espresso and the cold, creamy sweetness of the gelato.
In Italy, it’s often enjoyed after a meal as both dessert and coffee in one, simple and unmistakably Italian.
Why Everyone Enjoys This Italian Favourite
- Affogato al Caffè takes minutes to make and always feels deeply satisfying.
- Doubles as both dessert and coffee and can be enjoyed any time of day.
- Every spoonful reflects authentic Italian taste made with pure coffee and gelato.
Key Ingredients for Affogato al Caffe
Vanilla Ice Cream
You can use good-quality vanilla ice cream, but I used my Fiordilatte Gelato for a more authentic Italian taste. It melts slowly into the espresso and gives a smooth, creamy finish.
Espresso
Strong, freshly brewed espresso gives the dessert its distinctive flavour. Choose an Italian dark roast for a balanced taste and deep aroma.
Find the exact measurements in the recipe card below.
How to Make Affogato al Caffe
Step 1: Put the scoop of vanilla ice cream in a coffee cup and pour the hot espresso shot over it.
Step 2: Serve immediately with a teaspoon.
Frequently Asked Questions
Yes, but brew it double-strength so it’s closer in flavour and body to espresso. Avoid instant coffee, as it lacks the depth needed for Affogato.
Vanilla or Fior di Latte are the most traditional. Chocolate or hazelnut are also good options if you want a richer taste.
You can scoop the gelato into cups and keep them frozen, but always pour the espresso fresh before serving so the temperature contrast remains.
Extra Help from the Kitchen
Chill the Serving Cups – Place the cups in the freezer for about 10 minutes before adding the gelato. The cold surface slows the melting, so the texture stays smooth for longer.
Pre-Scoop the Gelato – Scoop the gelato ahead of time and keep it covered in the freezer. This keeps it firm and ready to serve, especially when preparing several portions.
Grind Fresh Coffee Beans – Grind the beans right before brewing. Freshly ground coffee gives a stronger aroma and fuller flavour, which makes all the difference in such a simple dessert.
Pour Gently – Hold the cup close to the gelato when pouring the espresso. A slow pour prevents splashing and helps the coffee melt the gelato evenly.
Variations and Twists
Use Chocolate or Hazelnut Gelato – Swap vanilla for chocolate or hazelnut gelato for a richer, more layered taste that blends smoothly with the coffee.
Drizzle Chocolate Sauce – Add a thin drizzle of chocolate sauce for sweetness and a smooth finish, perfect when serving guests.
Top with Crushed Biscuits – Crumble Italian almond biscuits on top for extra texture and a light nutty note that pairs well with espresso.
Add Shaved Dark Chocolate – Grate dark chocolate over the gelato before pouring the espresso. The shavings melt slowly and deepen the coffee’s richness.
Use a Double Espresso Shot – For a stronger coffee taste, pour two small espresso shots while keeping the same amount of gelato so the proportions remain balanced.
Storage and Shelf Life
Affogato al Caffè should be prepared and served immediately so the contrast between hot espresso and cold gelato stays perfect.
Gelato keeps well in an airtight container in the freezer for up to 1 week. Espresso should always be brewed fresh before serving.
Sweet Ideas to Add to Your Dessert List
Affogato al Caffe
A quick pour, a short pause, and instant pleasure. Affogato al Caffe is Italy’s way of slowing down with coffee and sweetness combined into one perfect, creamy moment.
Ingredients
- 1 shot of espresso
-
1
scoop of vanilla ice cream
Instructions
-
Put the scoop of vanilla ice cream in a coffee cup and pour the hot espresso shot over it.
-
Serve immediately with a teaspoon.
Whether it is a recipe or not….It has coffee in it so it is a winner in my book!
This is one of my favourite ways to end a meal 🙂
Is it acceptable traditional Italian way to put gelato in a BOWL with coffee on top?
Or is it generally in a small cup?
Hi Nicola
I have had it served either way in Italy. The important thing is to keep the right proportions between ice cream and espresso. 🙂