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Stout Affogato

White bowls filled with vanilla ice cream and chopped pistachios sit on a wooden tabletop amid spoons and glass mugs filled with a mix of espresso and stout.

White bowls filled with vanilla ice cream and chopped pistachios sit on a wooden tabletop amid spoons and glass mugs filled with a mix of espresso and stout.

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Pair With

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Stout

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Brown ale

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Difficulty 1
Prep Time 15 min
Serves 4

Difficulty 1
Prep Time 15 min
Serves 4

This classic Italian dessert—hot espresso poured over cold ice cream—is a terrific pick-me-up. But it’s even better with stout in the mix. Affogato means “drowned” in Italian. This simplest of simple desserts is just that: ice cream drenched in a mix of espresso and rich-tasting stout. The texture changes as the hot and cold elements gently melt and meld together. No two bites are exactly the same, but all are equally delicious.

Ingredients

1 500 mL package premium ice cream (preferably vanilla, coffee or almond-flecked)
1/2 cup (125 mL) hot espresso or strong brewed coffee
1/2 cup (125 mL) stout

Directions

1. Divide ice cream among 4 small (about 1/2-cup/125 mL) dessert bowls.
2. Divide espresso and stout among 4 small glasses or espresso cups.
3. Serve ice cream and espresso mixture side by side. Pour espresso mixture over ice cream.

Tips

Having guests do their own pouring at the table minimizes the amount of melting before they can dig in.
Rich and flavourful, affogato doesn’t need any extras. But they can’t hurt. Try adding chopped toasted almonds for a bit of crunch or shaved chocolate for a little more richness.

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