The 2-Ingredient Italian Dessert I’ve Been Making for 13 Years—It’s Delicious

When I lived in Italy 13 years ago, I could order a perfectly pulled espresso for a single euro. Italians would gulp theirs down in a single slurp, seconds after it hit the bar. Now, I long for that bitter, thick, caramel shot—for such an affordable price.

But at twenty-one, a millennial raised on Starbucks, I chafed at the simplicity. I missed my venti caramel macchiatos, which earned me confused stares from the Piedmontese bar owner, as if I was speaking another language.

That’s why affogato felt like a revelation. Served only after lunch or dinner, it seemed like something Starbucks might’ve dreamed up—two scoops of vanilla gelato “drowned” in a fresh shot of espresso. But in Italy, it’s treated with the same reverence as the coffee itself.

After long, wine-soaked lunches, my friend Colleen and I would stroll to Boglione, the bar/cafe hot spot, and order a doppio—a double espresso poured straight over our gelato. It was decadent, buzzy, and perfectly Italian.

I’ll be honest: classic Italian desserts don’t always do it for me. But affogato? It’s the rare sweet that hits every note—creamy, bitter, cold, and hot. And with just two ingredients, it’s about as low-effort and high-reward as desserts get.

Tips (and Fun Twists) for Making a Great Affogato

• No espresso maker? No problem. While traditional affogato calls for a freshly pulled shot, one to two ounces of strong, hot drip coffee or even instant can still do the trick. I love Blue Bottle’s Instant Espresso—it’s made with 100% Arabica beans and has a rich, chocolatey flavor.
• Make it with matcha: Swap in 1 to 2 teaspoons of matcha powder whisked with hot water for a green tea version over vanilla gelato.
• Ice cream vs. gelato: As for the gelato, I’m partial to Talenti’s Madagascan Vanilla Bean—it’s packed with vanilla bean specks and has a creamy consistency and a short ingredient list that really lets the espresso shine. Regular ice cream works too. While gelato has less fat and melts more readily into the espresso, creating a silky, drinkable dessert, ice cream will still get the job done—just expect it to be a touch richer and slower to melt.
• Flavor pairings: Go for sea salt caramel, hazelnut, or chocolate chip (bonus points for stracciatella). Steer clear of fruity sorbets, which can taste muddy with coffee. (That said, mango or yuzu might work with matcha—someone try it and let me know.)
• Dairy-free options: Oat milk ice cream mimics the richness of dairy, minus the milk. Jeni’s and Oatly both make creamy, scoopable versions that hold up beautifully to a hot pour.
• Add a splash of booze: A drizzle of amaretto, Frangelico, or Baileys makes it feel like a grown-up dessert, warming and nutty.
• Add a little crunch: Crushed amaretti biscuits are a perfect pairing. I like Lazzaroni, which can usually be found at specialty shops or online. You can also serve them whole on the side for dunking. No amaretti? A small biscotti or even a crisp shortbread would work too—anything with a bit of bite to balance the creaminess.

How To Make My 2-Ingredient Affogato

To make 1 serving, you’ll need:

• 2 scoops high-quality vanilla gelato (or ice cream)
• 1 shot freshly brewed espresso (or 2 tablespoons hot coffee or instant espresso)
• Optional: crushed amaretti, biscotti, or a splash of liqueur

Take the gelato out of the freezer for five to ten minutes to soften enough so you can scoop it. Scoop the gelato into a short glass or bowl.

Brew your espresso (or strong coffee) into a demitasse or cup. Pour the hot espresso directly over the gelato. (You can brew this espresso right over the gelato scoop if your cup allows.)

Serve immediately, topped with crushed amaretti or your preferred crunch, or enjoy it as is for the classic version.