Italian Affogato: Vanilla Ice Cream Drowned in Espresso
Inspired by techniques from NYT Cooking and Serious Eats.
Very cold vanilla ice cream is scooped into frozen bowls and drowned in freshly brewed hot espresso, then eaten at once.
Always check the labels of the products you use.
Method
- 1
Freeze the bowls. Chill the bowls in the freezer for at least 15 minutes.
- 2
Brew. Make the espresso before you scoop.
- 3
Scoop. Place 2 firm scoops of ice cream in each bowl.
- 4
Pour. Pour the hot espresso over the ice cream in a thin stream.
- 5
Eat. Serve immediately with a spoon.
Storage
Assemble only when ready to eat; it cannot be made ahead.
Caffeine · Free sugars
- Per serving: about 127 mg caffeine (serving: 1 bowl (60 ml espresso)). Source: 60 ml espresso × USDA FDC SR Legacy #171891 (espresso, 212 mg/100 g) (moka-pot coffee counted like espresso).
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 127 mg · 2 servings: 254 mg (above EFSA 200 mg at once) · 3 servings: 381 mg (above EFSA 200 mg at once) · 4 servings: 508 mg (above EFSA 400 mg a day).
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 32 % of 400 mg. EFSA
25.5 g per serving
51 % of the 50 g daily maximum · 102 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 small bowls or glasses
- ice-cream scoop
- espresso machine or moka pot
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 254 kcal |
| Protein | 4.3 g |
| Carbohydrate | 29.3 g |
| of which sugars | 25.5 g |
| of which free sugars | 25.5 g |
| Fat | 13.3 g |
| of which saturates | 8.2 g |
| Fibre | 0.8 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
