The 2-Ingredient Dessert That Will Transport You to Italy

We’ve reached the peak of summer, where the heat is so intense, the only thing that sounds right is buying a one-way ticket to Italy and never looking back. But while I’d love to escape my mid-summer slump halfway across the world, it’s just not in the cards for me right now.

If you’re in the same situation, hang tight—because I’ve got a dessert recipe so irresistible, you’ll forget all about that spontaneous flight to Florence. And did I mention it only requires two ingredients? Trust me, this is the dessert of your dreams.

What Exactly Is an Affogato?

The term “affogato” literally translates to “drowned” in Italian, and that’s exactly what it is: creamy gelato “drowned” in rich espresso. Its exact origins are debated, but it’s widely believed that this classic Italian dessert gained popularity in the 1950s with the rise of modern ice cream-making techniques.

At first glance, hot, bitter espresso and sweet, cold gelato might seem like an odd pairing, but it’s this contrast that makes the affogato so irresistible. The warm coffee melts just enough of the ice cream to create a frothy, sweet coffee mix, while the rest of the gelato stays cool, letting you enjoy spoonfuls of frozen goodness between sips. And if “Espresso” by Sabrina Carpenter wasn’t already your summer anthem, it’s about to be.

While affogatos are traditionally enjoyed after dinner, they’re also a perfect pick-me-up when you need a caffeine jolt. In fact, two Flavor Gurus from Ben & Jerry’s told me they regularly make affogatos with vanilla ice cream for their morning coffee at work. As people who spend their whole day crafting ice cream, I trust their expertise—if they say espresso makes ice cream breakfast-worthy, I’m all in.

How to Make the Perfect Affogato

The recipe may sound simple, but there’s an art to making the perfect affogato. As seen on social media, people take great care in crafting this treat, with meticulously scooped ice cream and high-end espresso.

Some affogato purists will argue that only vanilla ice cream can be used, but in my opinion, it’s hard to mess up this dessert. All you really need is any ice cream you like and a shot or two of espresso. Simply scoop the ice cream into a mug or bowl, leaving a small space for the coffee, then pour the espresso on top and get ready to indulge.

Making affogatos was one of my favorite dorm room treats during my freshman year of college because I could use whatever ice cream I had on hand. I didn’t own an espresso maker, but luckily, my friend Sarine did. If possible, her love for affogatos is even greater than mine. Sarine taught me everything I know about making this dessert, so naturally, I had to consult her for her top tips.

Tips for Crafting the Perfect Affogato at Home

Sarine’s bold opinion is that the ideal ice cream for an affogato isn’t vanilla gelato, but coffee ice cream. Her other advice includes using a 1:1 ratio of ice cream to espresso for the best balance. She also recommends letting the espresso drip directly onto the ice cream to achieve the frothiest result. Her final tip is to grab a piece of biscotti to “scoop” up the last bits of melted ice cream and coffee. Wise words indeed.

How to Take Your Affogato to the Next Level

I might ruffle some feathers with this one, but it’s impossible to ignore the many ways you can elevate your affogato. The beauty of this dessert lies in its simplicity, so feel free to keep it straightforward if that’s your style.

The most straightforward advice is to treat your affogato like an ice cream sundae: drizzle on some caramel, sprinkle sea salt, add chocolate fudge, pistachios, brownies, cookie crumbs, or hazelnut spread. It’s also common to top it off with a splash of liquor, especially when enjoying it after a meal. Some adventurous types even make “affogatos” with matcha or chai.

While I can’t imagine anything surpassing the classic affogato, I’m all for experimenting. After all, if it means getting more of my two favorite indulgences—ice cream and coffee—I’m all in. Looks like I didn’t need to book that flight to Italy after all.