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There is a tiny little restaurant named Lincoln Wine Bar in Mount Vernon, Iowa that makes the most amazing pizza that you will ever have the pleasure of devouring! I have been working on duplicating their pizza dough at home so I can recreate their amazing Greens Pizza, but that has not worked out so far…but I will keep trying!!
The last few times that my friend Sandy and I went for our pizza fix, her daughter Sally joined us. Sally is one of my daughter’s friends from grade school and she is absolutely adorable by the way! 😉
So, after our pizza feast, Sally ordered Affogato for dessert…and I was totally jealous!! Vanilla gelato that has literally been “drowned” in espresso, talk about the perfect dessert…unless of course you are lactose intolerant and cannot indulge in such deliciousness. 🙁
It has remained on my “list of foods to recreate” ever since. Unfortunately, that is a very long and ever growing list, lol. But since I am on this whole “espresso kick” this month, I knew that I had to give this delicious dessert a try for myself…in dairy-free form.
Traditional Affogato is made with vanilla gelato, but there is no way that I can recreate a dairy-free version.
How to make Affogato
So we are going to have to make do with 1/3 cup of Dairy-free Vanilla Ice Cream…..
Place your ice cream in a dessert bowl, then pour one ounce of Espresso over the top…..
I sprinkled grated chocolate on top for fun, but it is completely optional. Now grab a spoon and drift off to espresso ice cream heaven. Yes, that is a real place! 🙂
I have delveoped an allergy to coconut milk, so I used a store-bought cappuccino ice cream. It is not traditional, but it was amazing with the espresso on top. Some versions are even made with a shot of Amaretto on top. I think I will need to try that one next time. Don’t worry, I’ll let you know how it turns out.
Show of hands….have you ever tried Affogato before? Have you even heard of Affogato before??
Enjoy!!
Affogato
Ingredients
- 1/3 cup vanilla gelato or ice cream
- 1 ounce espresso
Instructions
- Place scoop of gelato or ice cream in a dessert bowl. My scoop is size 16.
- Pour espresso over the top of the gelato/ice cream.
- Sprinkle with shaved chocolate if desired.
Barb says
I have it in my recipe file but never tried it. It looks fabulous. Do you use hot or cold espresso or doesnt it matter. Can,t wait to try now!
Lisa Johnson says
I honestly don’t think it matters Barb. I used hot that had slightly cooled while I was setting up the camera. I’m sure you will love it either way. 🙂
Claire @ A Little Claireification says
I love affogato and what a great idea with the Cappuccino “ice cream”! And I am really bummed for you about the coconut allergy. That stinks because I know you were able to use it a lot in recipes. :/ Pinning this!
Lisa Johnson says
Haha, that’s what I get for overdoing it with the coconut milk!! It’s a bummer, but now I just need to get even more creative. 🙂 Seriously delicious with the cappuccino ice cream!!!!
Ilka says
This looks so good. Ice Cream and Espresso in one. Perfect for dessert !:)
Amy at Ms. Toody Goo Shoes says
This sounds delish! Two of my faves in one bowl!
Cindy Eikenberg says
Lisa, this looks amazing, whoa! Thanks for sharing at Best of the Weekend and pinning, of course! Have a great week!
Dee says
Has to have a shot of frangelico on top – try it!