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Recipe courtesy of Alex Guarnaschelli

Frozen Affogato

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    515
    Total Fat
    22
    Saturated Fat
    13
    Carbohydrates
    68
    Dietary Fiber
    2
    Sugar
    60
    Protein
    5
    Cholesterol
    49
    Sodium
    64
  • Total: 4 hr 25 min (includes freezing time)
  • Active: 20 min
I love the classic affogato, which is simply HOT espresso poured over a scoop of vanilla ice cream. My parents would have it a lot in restaurants when I was growing up. It was the first time I remember seeing something hot go right over something cold and the enjoyment that moment can bring, as you eat melting ice cream and hot, almost cocoa-y coffee with it. This frozen version is also exciting. The brown sugar is a tasty touch. I recently ate at Torrisi Restaurant in New York City and the pastry chef served up a frozen version of this dessert that was a knockout. This recipe is inspired by that dessert, combined with my childhood memories of frozen hot chocolate from the famous Serendipity in NYC. The granita is supposed to be like a pleasantly slushy shaved coffee ice. Big coffee lover? Replace the vanilla ice cream with coffee ice cream. You can also just make and eat the granita with whipped cream…
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Ingredients

Granita:

1/4 cup granulated sugar

2 cups brewed (strong) coffee, cooled

1/2 cup coffee-flavored liqueur, such as Tia Maria

Affogato:

1 pint vanilla ice cream

1 tablespoon dark brown sugar

One 4-ounce piece semisweet chocolate

1 1/2 to 2 cups unsweetened whipped cream

Directions

  1. For the granita: In a small saucepan, heat 1 cup water and add the sugar. Bring to a simmer and stir until the sugar dissolves, then transfer to a bowl to cool. Stir in the coffee and coffee liqueur. Pour into a 9-inch square metal baking dish and place flat in the freezer to freeze until solid, at least 4 hours or preferably overnight.
  2. For the affogato: Spoon the ice cream into bowls and flatten slightly with the back of a spoon. Sprinkle with a little brown sugar. Shave some chocolate over the ice cream. Remove the granita from the freezer and scrape the surface with the tines of a fork to make large flakes. Top the ice cream with an even layer of granita. Top with an even layer of whipped cream. Shave more chocolate over the whipped cream.
Show: The Kitchen
Episode: Stick to Your Ribs Recipes

Categories:

Coffee Recipes Dairy Recipes Dessert Gluten Free Low Sodium

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3 Reviews
Add Your Review

Fan of Ina

I had guests over for dinner and was planning 'regular' affogato, but I hate that the hot coffee melts the ice cream so quickly. Then I saw this recipe and tried it. Wow! It is perfect! You get all the affogato flavors without having to drink your dessert! I used Kahlua because that was what I had on hand. Also, I didn't think it needed the brown sugar as the Kahlua made the granita quite sweet. I know Affogato actually means 'drowned', but this was so much better! Thank you Alex!

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