White Chocolate-Coffee Ice Cream Affogato

  • Active Time 25m
  • Total Time 9h 55m

6 servings

Affogato, which means "drowning in" when translated into English, is a classic Italian dessert that transforms espresso and gelato into a whole new taste sensation. Gelato or ice cream is scooped into a clear heatproof mug, then hot espresso is poured over and "drowns" the gelato, melting it ever so slightly. In this recipe, white chocolate-coffee ice cream is paired with the hot espresso, making this Italian ice cream float even more decadent. Cooking.com Tip: How can you make this rich drink even more decadent? Top with white chocolate curls and a sprinkling of ground cinnamon. White chocolate is softer than bittersweet or semisweet chocolate which makes slicing curls easy with a v-slicer mandoline. Not only does this versatile kitchen tool slice, julienne and chop vegetables and fruit, but when set at the thinnest setting, it makes perfect white chocolate curls.


  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 1 cup espresso coffee beans

  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/3 cup light corn syrup
  • 6 ounces good-quality white chocolate (such as Bernard C, Lindt, Callebaut or Ghirardelli), chopped
  • 1 to 2 tablespoons Cognac (optional)

  • 3/4 cup freshly brewed espresso
  • 3/4 teaspoon freshly ground espresso coffee beans
  • White chocolate curls (optional)
  • Ground cinnamon (optional)


Bring milk, 1 1/2 cups cream and 1 cup coffee beans to simmer in heavy medium saucepan. Remove from heat. Cover and let steep 30 minutes. Strain into medium bowl.

Whisk yolks, sugar and corn syrup in large metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into sieve set over another large bowl. Add 6 ounces chocolate; whisk until melted. Mix in remaining 1/2 cup cream and Cognac, if desired. Chill custard until cold, about 1 hour. Process custard in ice cream maker according to manufacturer's instructions.

Transfer ice cream to container and freeze until firm, at least 6 hours or overnight.

Scoop 3/4 cup ice cream into each of 6 cappuccino cups. Pour 2 tablespoons hot espresso or very strong coffee over each. Sprinkle with ground espresso. Garnish with white chocolate curls and sprinkle with cinnamon, if desired.

NOTE: Espresso may be subtituted with 3/4 cup very strong hot coffee made from 1 1/4 cups water and 3/4 cup ground espresso coffee beans.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6343

nutrition information per serving

710 calories; 48g total fat; 409mg cholesterol; 137mg sodium; 63g carbohydrates; 0g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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