vanilla malt affogato is a 6-ingredient dream dessert!
This is one of my favorite desserts, yet I’ve never shared it here!
Affogato (which literally means “drowned” in Italian) is a simple yet sublime dessert that consists of two ingredients: coffee and ice cream.
The dish starts with a few scoops of ice cream packed into a chilled glass. You then proceed to pour about two ounces of hot coffee over. Doesn’t it just SOUND so good?
The idea is not for the coffee to immediately melt the ice cream, but rather to allow you to still be able to spoon it as you eat. I always pop the glasses I’m going to use into the freezer so that they are super cold, slowing down that melting of the ice cream when the coffee is poured over it.
As you can imagine, with only two ingredients it is important that they both be the best quality possible. So when the folks at Uno Casa asked me to review their pour-over coffee maker, I was inspired to create an affogato to go with!
If you’ve been following me for any amount of time you know that I am team iced coffee. It’s pretty much the non-negotiable start to my day. That said, I like being able to offer a hot cup to guests, and sometimes I need it for a recipe.
And this beautiful coffee maker is perfect for just that. It has been thoughtfully designed with a protective silicone sleeve and a reusable stainless steel filter. I just love the way it looks.
So what is pour over coffee? It’s a brewing method in which the water is poured manually over the coffee grounds, rather than being dripped automatically. This allows you to vary the speed and strength of your brew. It’s also perfect for a smaller amount of coffee, which is what you need for affogato!
Affogato is traditionally served using vanilla gelato, but I thought it would be fun to whip up a batch of my fave two-ingredient no churn. My first thought was coffee, as I’ve never made a coffee version before (and as you know, I LOVE my coffee ice cream). But I wanted a bit more of a contrast to the hot coffee, so I started thinking about some of my other favorite flavors.
I added a heaping half-cup to the recipe and so, so, so good! But I didn’t stop there. I couldn’t resist the idea of a fudge ribbon running through the ice cream, and how delicious it would be when it melted into the coffee.
So I whipped up a batch of my no-fail fudge sauce and added it in.
Basically, you NEED to make this.
Are you a coffee drinker? Hot or iced? Drip or pour over?
2 cups heavy cream
14-ounce can sweetened condensed milk
1/2 cup malted milk powder
1 tablespoon vanilla extract (have you made your own yet?)
1 cup fudge sauce (storebought or homemade; scroll to the bottom for the recipe)
freshly brewed coffee or espresso (you’ll need about 1/4 cup per serving)
Line a cake or loaf pan with wax or parchment paper. Combine the heavy cream, condensed milk, malted milk powder and the vanilla in a mixer fitted with the whisk attachment, and beat till stiff peaks form.
Spread 1/3 of the ice cream base into your prepared pan; drizzle with 1/3 of the fudge sauce. Repeat twice and use a thin knife to swirl the fudge sauce through. Rap the pan once or twice to level, then freeze overnight.
To serve, place a few scoops of ice cream into chilled glasses, then pour the coffee over.
Easy Fudge Sauce
In a small saucepan combine all of the ingredients EXCEPT the vanilla, and stir over medium heat until the sugar is dissolved and the mixture is melted and smooth. Bring to a boil, then lower the heat and simmer for 10 minutes. Remove from heat and stir in the vanilla. Let cool (can be stored covered, in the fridge – bring to room temperature before using).
This delicious recipe brought to you by Sheri Silver
Disclosure: This post has been compensated by Uno Casa; all opinions are mine alone.