Servings are adjustable. You can use as much ice cream or espresso as you like. For dessert, it's nice to serve in dainty glasses like I show in the photos.
Ingredients
espresso*
good quality vanilla ice cream, or whatever flavor you prefer. I use Haagen Daaz's Swiss Almond because I love the nuts and chocolate complimenting the coffee flavors.
Instructions
Brew espresso and keep hot. NOTE: Regular coffee doesn't cut it here -- it's too thin. You need the robust bitter strength of the espresso for a good balance with the sweet of the ice cream.
Scoop ice cream into chosen glasses/cups. Add chopped toasted nuts if desired. Serve ice cream and espresso deconstructed, allowing your guest(s) to pour the hot liquid over the ice cream. Eat immediately. Solve world peace.
Notes
If you want to cheat and use freeze-dried coffee granules (I know! The horror!), use 2¼ tablespoons granules with 10 ounces (1¼ cups or 295 ml) water. Some of the well-known brands divide the single servings into 2 gram packets (like Folgers). For this recipe, use 3 single serving packets (each 2 grams so 6 grams total) in 10 ounces of hot water. And if you're really weak, like me, and can't handle caffeine at 9PM, use decaffeinated.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/affogato-recipe/