Raspberry Pistachio Affogatos

Affogatos in their most basic form are made with only ice cream and a shot of espresso, but toppings are highly encouraged! Here we add chocolate ganache, freeze-dried raspberries and pistachios.

Eating affogatos in summertime is just part of living a good life, if you ask me. They require so little work and the end result is a caffeinated, quickly melting cup of ice cream heaven. The dessert in its most basic form is made with only ice cream and a shot of espresso, but toppings are highly encouraged! Try this version with raspberries and pistachios, or use whatever tasty ingredients inhabit your pantry.

I don’t have a fancy espresso maker, just this little green Pantone Moka Pot that does the job just fine. You’ll also need some fine ground espresso beans such as illy or Lavazza.

You’ll need about three scoops of your favorite ice cream per affogato. You can’t go wrong with vanilla ice cream to give you the distinctive coffee with cream flavor. Here I’ve added a few tablespoons of heavy cream in the bottom of each glass. I really love the added richness and swirly appearance it gives the desserts.

Espresso +Ice Cream = Magic.

You could grab a spoon and start eating just after the pour of espresso, but who can resist gilding the lily? This version has a drizzle of ganache, chopped Chuao raspberry-rose dark chocolate, pistachios and freeze-dried raspberries.

The raspberries are tart, which is a nice contrast to all the creamy ingredients. 

These are the best and easiest endings to a summer dinner party, although we don’t limit them to summer months or dinner parties. They’re an evergreen favorite! An apple pie-spiced version with caramel sauce is something to consider in the coming autumn months.

Enjoy!

Related recipe: Whipped Tiramisu Coffee (Dalgona Coffee)

Raspberry-Pistachio Affogatos

Heather Baird

The dessert in its most basic form is made with only ice cream and a shot of espresso, but toppings are highly encouraged! Try this version with raspberries and pistachios, or use whatever tasty ingredients inhabit your pantry.

5 from 3 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Drinks

Cuisine Italian

Servings 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 tablespoons heavy cream
• 6 scoops about 1 1/2 cups vanilla ice cream
• 2 ounces 2 shots brewed espresso, hot
• 3 tablespoons chocolate ganache or chocolate syrup see recipe notes
• 2 tablespoons chopped pistachios
• 2 tablespoons freeze-dried raspberries
• 2 tablespoons chopped dark chocolate

Instructions

 

• Place two tablespoons of heavy cream in each of two 12-ounce cups. Add three scoops of ice cream in each jar. Pour 1 ounce of espresso over the ice cream in each cup. Quickly drizzle chocolate ganache in each cup, and then top each with pistachios, raspberries and dark chocolate.
• Serve and enjoy immediately!

Notes

To make a quick homemade ganache, combine 1 cup of semisweet chips and 1/2 cup heavy cream in a microwave-safe bowl. Heat at 100% power in the microwave for 1 minute. Let stand for 1 minute, then whisk together – voila! Ganache. 

Keyword espresso filling, freeze dried raspberries, ice cream cake, pistachios

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