Some desserts are about technique. This one’s about the moment. An affogato is simple: a scoop (or two) of quality vanilla ice cream or gelato, topped with a fresh shot of espresso. But in that meeting of hot and cold, bitter and sweet, you get something quietly magical. It’s indulgent without being fussy, a ritual we come back to every summer.
What You’ll Need
-
2 scoops vanilla bean gelato or ice cream
-
1 shot (about 1 oz) freshly pulled Sightglass espresso (we recommend Owl’s Howl)
-
Optional: pinch of flaky sea salt, espresso caramel drizzle, or crushed amaretti for topping
How to Make It
-
Scoop ice cream or gelato into a small, chilled glass.
-
Pull a fresh shot of Owl’s Howl espresso.
-
Pour espresso slowly over the ice cream.
-
Add an optional topping, if you like. Serve immediately: no waiting, no overthinking.
Pro Tips
-
Use a bright, expressive espresso to balance the creaminess.
-
Choose simple, high-quality ice cream: the fewer the ingredients, the better.
-
Chill your serving glass to slow the melt and keep the textures just right.
-
Play with toppings for extra texture or flavor.
-
Savor it immediately: the beauty is in the contrast.