Affogatos are a delicious combination of gelato and coffee that I always seem to be able to make room for, even after a large meal. It’s a perfect melding of hot and cold for a coffee-lover – which I am. I usually make these with vanilla ice cream or gelato because vanilla and coffee is always a winning combination in my book. Vanilla gelato is the traditional choice for an affogato, but you can use any flavor of ice cream that you think goes well with coffee. Today, I’m using one of my favorites to make a Cookies n’ Cream Affogato.
The affogato starts with a generous scoop of cookies n’ cream ice cream and some hot espresso. I used my Nespresso machine to make a quick shot, but if you don’t have an espresso machine, you can simply use strong coffee. Since the coffee will be diluted with ice cream, you want it to have a good intensity (like espresso). I recommend either brewing a small batch of very strong coffee or supplementing regular coffee with an extra teaspoon or so of instant coffee to give it a stronger flavor. You’ll have to experiment a bit depending on the type of coffee you’re brewing.
Since the Oreos in cookies n’ cream ice cream are already in pieces, they melt surprisingly well into the hot coffee to give it a hint of chocolate, along with a creamy vanilla flavor. Eat your affogato quickly so you can enjoy the contrast of espresso and cold ice cream before all the ice cream melts! This recipe makes just one serving, but you can make as many as you need.
Cookies n’ Cream Affogato
1 scoop cookies n’ cream ice cream
1 1/2 oz espresso (or strong coffee)
Place scoop of ice cream into a small dessert cup or glass. Pour hot espresso shot over the top and serve immediately with a spoon.