Affogato is a classic, simple dessert you can serve during any season of the year. The word “affogato" literally translates to “drowned” in Italian. Traditionally, gelato is the frozen dairy of choice to be drowned by a freshly pulled shot of espresso, but here, I use vanilla ice cream, because of its higher fat content—either will do, of course. Hot espresso drowns frigid ice cream, melting it into a pool of hot and cold, bitter and sweet swirls. With the addition of toasted coconut, crisp chocolate chunks, and waffle cookies, affogato becomes more complex with added texture and complimentary flavors. Of course, if fully caffeinated coffee is a problem for you or your guests, simply use decaf.
Ingredients
4 ½cupservings vanilla bean ice cream, or other preferred portion size
⅓ctoasted shredded coconut
⅓c60-70% dark chocolate, roughly chopped
8mini stroopwafels
8ozespresso shots
Instructions
In four, shallow parfait dishes (but really, any glass will do), portion out your ice cream. Prepare your espresso using a machine, a moka pot, or instant espresso powder.
Pour over 2 oz of espresso onto the ice cream, sprinkle with your desired toppings, and enjoy immediately.