Even though it’s summer, it hasn’t been that warm, really. Not many days over 90° F, if any. Not that I’m complaining. Because it’s warm enough. And frankly, even being this cool it was too hot for ice cream, since every time I have it it starts to melt ASAP.
But it’s worth it. So I figured out the best way to have ice cream, and let it melt. As a matter of fact, it’s perfectly acceptable for it to melt: affogato.
Affogato, in case you don’t know, is an Italian dessert in which coffee or espresso is poured over ice cream. As a matter of fact:
An affogato (Italian, “drowned”) is a coffee-based beverage. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Some variations also include a shot of Amaretto or other liqueur.
I know, right?
Backstory: two years ago, I had planned a bunch of popsicle posts, and none of them ended up on the blog. I did strawberry marmalade yogurt pops, Nutella pops, and lemon lime seltzer pops. Not really sure why I didn’t ever post any. Maybe because the photos were damn near impossible to take; a problem I have with ice cream on a hot day too.
So after making some pops and having them melt on me, or look horrible in photos, I decided to try something new. A dessert that melts on purpose! GENIUS. Looks great, tastes great, and doesn’t need to be frozen until the very last second.
So I did it. And I ate it… and now I’m in love. Officially.
PEANUT BUTTER AFFOGATO with DARK CHOCOLATE COVERED ESPRESSO BEANS
- peanut butter ice cream (see next recipe)
- 1 1/4 cups hot coffee or 4 shots espresso
- chocolate covered espresso beans*
- whipped cream for serving
- Place the cold ice cream in serving dishes or mugs as soon as you’re ready to serve it.
- Pour the coffee directly over the ice cream. Top with espresso beans and whipped cream (if desired). Enjoy!
Let’s face it, you’re gonna drink coffee in the heat anyway. Why not cool it off a little?
And come on… peanut butter, chocolate, and coffee flavors? It’s basically heaven in a bowl. But of course, you can use any flavor ice cream: vanilla, chocolate, strawberry, coffee, etc. Or you can use a gelato instead. You can even add a shot of whiskey, amaretto, bourbon or Kirsch. Or Bailey’s!
Here’s a recipe for homemade peanut butter ice cream (I’ve posted it before, a few years ago- it’s a favorite). Also, here are links to recipes for French vanilla, coconut milk vanilla bean, chocolate whiskey and almond ice creams.
PEANUT BUTTER ICE CREAM
- 1 cup creamy peanut butter (not the all-natural kind, it’s too liquidy)
- 2/3 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
- In a medium bowl, combine the creamy peanut butter and sugar with an electric hand mixer and beat until smooth.
- Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.
- Stir in the heavy cream and vanilla with a mixing spoon or a whisk.
- Cover with plastic wrap and chill in the refrigerator for 2 hours.
- When ready, pour the ice cream base into your frozen ice cream maker bowl.*
- Let mix until thickened, about 15-20 minutes. If you are adding in candies or peanuts, add them in the last 5 minutes of mixing.
- Pour into a freezer safe container and freeze for at least 2 hours.
*Recipe is made for a KitchenAid ice cream maker attachment- use your own ice cream maker according to directions.
Depending on how much coffee you add, you can “drink” it or eat it with a spoon. I prefer it via spoon, but a milkshake-like version wouldn’t be horrible either.