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    You are in: Home / Recipes / Affogato Recipe
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    Affogato

    Affogato. Photo by Maito

    1/2 Photos of Affogato

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    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    6 mins

    0 mins

    evelyn/athens's Note:

    This is the easiest 'fancy' dessert I have up my sleeve. Since you're putting so little work into making such a fab dessert, be sure to use the best espresso roast and vanilla ice cream you can!

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 scoop premium vanilla ice cream
    • 1 fluid ounce fresh- brewed espresso (I would prefer the word 'demitasse' to 'fluid ounce' but the system won't take it, anyway, one of th)
    • 1 teaspoon brandy (optional)
    • 1/2 teaspoon sugar (optional)

    Directions:

    1. 1
      Put the scoop of ice cream in a pretty glass, bowl or coffee cup.
    2. 2
      Combine the hot espresso with the brandy and sugar and pour over ice cream.
    3. 3
      Serve immediately. (I have a recipe for Espresso Brittle posted - shards of this are lovely served over the Affogato).

    Ratings & Reviews:

    • on April 04, 2008

      45

      This was very good! I used good quality low fat ice cream. We tried this with the vanilla and brandy, but also with chocolate ice cream and Frangelico. Both were quite yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2007

      55

      I've made this before sans sugar and brandy. Coffee + vanilla bean ice cream = good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Affogato

    Serving Size: 1 (102 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 72.9
     
    Calories from Fat 36
    49%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.4 g
    12%
    Cholesterol 15.8 mg
    5%
    Sodium 32.9 mg
    1%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 0.2 g
    1%
    Sugars 7.6 g
    30%
    Protein 1.3 g
    2%

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