Coffee Syrup Affogato

An Italian affogato is a scoop of ice cream “drowned” in a shot of hot espresso. With Rhode Island coffee syrup it becomes a no-machine dessert: cold, sweet coffee syrup poured over vanilla ice cream, which freezes into a chewy, toffee-like shell where it lands. Dave’s Coffee calls its version a frozen affogato.

Untested: not yet made in this kitchen. It is here for the Coffee Milk and Coffee Syrup page.

Ingredients

1 to 2 scoops vanilla ice cream
2 to 4 tablespoons coffee syrup, Rhode Island style
Flaky salt or grated dark chocolate, optional

Directions

Chill a small glass or cup in the freezer for 10 minutes.
Scoop the ice cream into it and pour the syrup over and around it, straight from the refrigerator so it sets on contact.
Finish with a pinch of flaky salt or grated chocolate and eat at once.

Notes

Where this recipe came from Adapted from the “Frozen Affogato” on Dave’s Coffee’s syrup-recipes page, which uses one scoop of vanilla ice cream and ⅓ cup of its syrup. That is very sweet; this version starts at 2 tablespoons. Hot version For a classic affogato, pour a shot of hot espresso over the ice cream and drizzle a teaspoon of coffee syrup on top. Peppermint mocha Dave’s also whisks 1 to 2 tablespoons of syrup with ½ teaspoon cocoa and a splash of warm water, pours it over the ice cream and finishes with crushed candy cane. The photo A classic affogato, espresso poured over vanilla ice cream, standing in for the coffee-syrup version.