Easy affogato

Scoops of vanilla ice cream are “drowned” in strong roasted espresso coffee in Nici Wickes' version of this Italian favourite. The hot-cold combination is deliriously good

By Nici Wickes
  • 10 mins cooking
  • Serves 6
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 8 heaped tbsp espresso
  • 2 cup boiling water
  • 6 scoops vanilla ice cream
  • 6 small glasses or cups


  • 1
    Make the coffee in a plunger or jug with the espresso and boiling water. Let steep for 5-7 minutes to produce a strong brew.
  • 2
    When ready to serve, scoop the vanilla ice cream into glasses and take to the table along with the brewed hot coffee. Pour the coffee over the ice cream and serve.


Nici prefers her affogato unfussed with but feel free to top with a pinch of cinnamon, a sprinkle of grated dark chocolate or even a few biscuit crumbs for texture.

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