Cinnamon Vanilla Affogato

Ingredients

• 475 ml (2 cups)ice cream (espresso fudge, vanilla, chocolate or coffee)
• 60 ml (¼ cup)BAILEYS™ Coffee Creamers Vanilla Brown Sugar
• 240–475 ml (1–2 cups)hot espresso or strong black coffee
• 2.5 g (1 tsp)ground cinnamon

Instructions

1. 1

   Add the ice cream

   Scoop 120 ml (½ cup) of ice cream into a shallow cup and sprinkle with 2.5 ml (½ tsp) of cinnamon.

2. 2

   Pour over creamer

   Pour 15 ml (1 tbsp) of the vanilla brown sugar creamer over the ice cream.

3. 3

   Add the espresso

   Pour in 60–120 ml (¼–½ cup) of espresso, choosing the amount to suit your preference.

4. 4

   Repeat the layers

   Repeat the ice cream, cinnamon, creamer and espresso steps for each remaining serving.

5. 5

   Serve immediately

   Serve the affogatos straight away.

6. 6

   Enjoy the dessert

   Enjoy while the espresso is hot and the ice cream is still cold.

What is an affogato?

An affogato is an Italian-style dessert built around ice cream or gelato topped with hot espresso. The name means “drowned”, describing the way the coffee pours over the frozen scoop.

This version adds cinnamon and vanilla brown sugar creamer, giving the coffee a sweet, spiced note. Espresso fudge ice cream makes it especially coffee-forward, while vanilla or chocolate gives a different balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 4g protein, 32g carbs, 12g fat.

Most of the carbohydrates and sugars come from the ice cream and flavoured creamer, while the ice cream also supplies most of the fat and some protein. Espresso contributes very little energy on its own; serve a modest scoop with fresh fruit alongside if you want a lighter-feeling plate.

Choose the ice cream

Espresso fudge: this keeps the dessert rich and strongly flavoured with coffee. Let the scoops stay firm until you are ready to pour.

Other flavours: vanilla, chocolate and coffee are all suggested options. A plain vanilla scoop makes the cinnamon and espresso particularly easy to taste.

Get the coffee ready

Hot espresso: make it just before serving so it is hot when it meets the ice cream. Strong black coffee is an alternative if espresso is not available.

Pour amount: use 60 ml per serving for a more ice-cream-led dessert, or up to 120 ml for a stronger coffee presence. The recipe allows 240–475 ml in total for four servings.

Layer for contrast

Cinnamon first: sprinkle it over the ice cream before adding the creamer, as directed. This spreads the spice over the scoop rather than leaving it all in the cup.

Creamer next: add 15 ml to each serving, then pour over the espresso. The layers will begin to melt together, so there is no need to stir before serving.

Serve at the right moment

Timing: assemble each cup close to serving time. The hot coffee melts the ice cream quickly, creating a soft, creamy mixture at the bottom.

Texture: serve while some of the scoop is still cold and intact, with melted ice cream and coffee gathering around it. A shallow cup makes the layers easy to see and spoon up.

What to serve alongside

The affogato is rich and sweet enough to serve on its own after a meal. For a small accompaniment, offer a plain biscuit or crisp wafer without adding more sauce or cream.

Use cups that can hold the ice cream and coffee without overflowing. A spoon lets everyone enjoy the melted mixture as well as the remaining scoop.

Recipe notes & tips

• Scoop the ice cream into all four cups before making the coffee so assembly is quick.
• Keep the ice cream in the freezer until you are ready to serve.
• Use freshly made espresso for the hot-and-cold contrast.
• Start with the lower espresso amount if you prefer the dessert sweeter.
• Sprinkle the cinnamon evenly so each serving gets a similar amount.

Variations

• Vanilla version: use vanilla ice cream for a milder coffee-and-spice flavour.
• Chocolate version: choose chocolate ice cream for a richer cocoa note.
• Coffee-forward: use espresso fudge ice cream and the larger espresso amount.
• Strong coffee: replace the espresso with hot, strong black coffee.
• Extra spice: add a little more cinnamon to the top to suit your taste.

Common mistakes to avoid

• Preparing too early: the ice cream melts quickly; assemble just before serving.
• Using lukewarm coffee: it softens the scoop without the intended hot-and-cold contrast; pour it while hot.
• Overfilling the cup: the coffee can spill as the ice cream melts; choose a cup with room for the liquid.
• Adding too much espresso: it can overwhelm the sweet ingredients; begin with 60 ml per serving.
• Forgetting the cinnamon: add it to the scoop before the creamer, as directed.

How to store

This dessert is best served immediately and does not keep well once assembled, as the hot espresso melts the ice cream. Keep any unused ice cream frozen and refrigerate leftover creamer according to its packaging.

Frequently asked questions