Pistachio affogato

Ingredients

• 200 mlmilk
• 4 teaspoonspistachio paste
• 4 teaspoonschopped pistachios
• 4 espressos or about 120 mlbrewed coffee
• 1 packetDolcela pistachio ice cream dessert mix

Instructions

1. 1

   Mix and freeze

   Add the ice cream dessert mix to the cold milk. Mix briefly with an electric mixer on its lowest speed, then continue at the highest speed for 3 minutes. Pour into a Ninja Creami freezer tub and freeze for 20–24 hours.

2. 2

   Process the ice cream

   The next day, take the tub out of the freezer and leave it at room temperature for 10 minutes. Process the ice cream in the Ninja Creami using the Ice Cream programme.

3. 3

   Prepare the coffee

   Meanwhile, make the coffee using your preferred method.

4. 4

   Assemble and serve

   Coat the inside walls of the serving cups with pistachio spread. Add the ice cream, level the surface, then make a hollow in the centre. Sprinkle with chopped pistachios and pour hot coffee into the hollow.

What is pistachio affogato?

Affogato is an Italian dessert traditionally made by pouring hot espresso over cold gelato. The name refers to the ice cream being “drowned” in coffee, which softens it into a creamy, bittersweet treat.

This version uses pistachio ice cream, pistachio spread and chopped nuts, so the coffee meets a rich, nutty base. The contrast between hot coffee and frozen ice cream is the point: assemble it just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 5g protein, 27g carbs, 13g fat.

The ice cream mix and milk provide most of the carbohydrates, while the pistachio paste and chopped nuts contribute much of the fat; the milk and nuts also provide some protein. For a more balanced plate, serve one cup after a meal with fresh fruit alongside.

Making the ice cream

Cold milk: begin with milk straight from the fridge, as the method calls for it to be cold before mixing with the dessert mix.

Mixing: start the electric mixer on its lowest speed, then switch to its highest speed for the full 3 minutes. This prepares the mixture before it goes into the freezer tub.

Freezing: allow 20–24 hours in the freezer, then leave the tub at room temperature for 10 minutes before processing it on the Ice Cream programme.

The pistachio coating

Spread: use the pistachio paste to coat the inside walls of the serving cups before adding the ice cream. A thin coating gives each spoonful a little extra nutty flavour without taking over the coffee.

Chopped nuts: sprinkle these over the ice cream before pouring in the coffee. They add a crisp contrast to the soft, melting dessert.

Getting the texture right

Processed ice cream: after the Ice Cream programme, the mixture should be ready to scoop into the cups. If it is too firm to shape, follow the machine’s instructions rather than trying to force it.

Coffee: make it hot and have it ready for assembly. Pour it into the hollow in the ice cream so the coffee and pistachio meet as you eat.

Timing and serving

Plan ahead: although the listed total time is 20 minutes, the ice cream needs 20–24 hours in the freezer before it can be processed. Make that part in advance, then prepare the coffee and assemble the cups when you are ready to serve.

Serve immediately: the hot coffee begins melting the ice cream on contact. Set out the cups and chopped pistachios before pouring so the dessert can be enjoyed while the hot-and-cold contrast is still pronounced.

Coffee choices

Espresso: use 4 espressos for the concentrated coffee flavour typical of affogato.

Brewed coffee: about 120 ml of brewed coffee is the alternative given in the recipe. Make it using your preferred method and pour it hot over the ice cream.

Recipe notes & tips

• Measure the milk while it is cold and mix it with the dessert powder straight away.
• Use the mixer’s lowest speed briefly before switching to its highest speed for 3 minutes.
• Set a reminder for the 20–24-hour freezing period so the tub is ready when you want to serve dessert.
• Leave the frozen tub at room temperature for the full 10 minutes before processing.
• Prepare the coffee while the ice cream is being processed so it is ready for assembly.
• Coat the cups and add the ice cream before pouring in the hot coffee.

Variations

• Use espresso: choose 4 espressos for a more concentrated coffee finish.
• Use brewed coffee: replace the espresso with about 120 ml of hot brewed coffee.
• Boost the topping: add a little more chopped pistachio for extra crunch.
• Adjust the coating: use less pistachio spread for a subtler nut flavour.
• Serve in small cups: divide the ice cream and coffee among smaller portions for a few spoonfuls each.

Common mistakes to avoid

• Using warm milk: the method starts with cold milk, so chill it before mixing.
• Skipping the low-speed start: mix briefly on the lowest setting before increasing to the highest speed.
• Freezing for too little time: allow the full 20–24 hours before processing.
• Processing straight from the freezer: leave the tub at room temperature for 10 minutes first.
• Pouring coffee too early: assemble just before serving so the ice cream does not melt ahead of time.
• Forgetting the hollow: make a well in the ice cream so the coffee can pool in the centre.

How to store

Keep the unprocessed mixture in its freezer tub for the stated 20–24-hour freeze, and follow the ice cream mix and machine instructions for any further storage. Once the coffee has been poured over the ice cream, serve immediately rather than storing it assembled.

Frequently asked questions