First posted: Nov 7, 2017

Roasted Pistachio Affogatos


There is a proviso that I should share with you guys before I launch into the wonders of this recipe – firstly, it’s absolutely definitely not healthy. But let’s set that aside in the name of ‘everything in moderation’ and focus on the fact that it’s the creamiest, richest, most decadent ice cream that has a total of three ingredients and takes a grand total of 5 minutes to make. And then pair the smug silky ice cream with pretty toasted Pistachios and a drizzle of espresso to transform it into a magnificent affogato and we’re talking about the kind of dessert that dreams are made of.
We even made a simple how-to video for you, so you absolutely definitely have to make some soon! I keep a tub of the ice cream in my freezer at all times so that I can whip these up as a last minute fancy pants crowd pleaser.



Cooks in:        Serves:2-4

For the Ice Cream
  • 500ml whipping cream
  • 1 tin condensed milk
  • 1 tsp vanilla extract
To Serve
  • 100 ml good-quality filter coffee or espresso, warm
  • 2-4 scoops vanilla or pistachio ice cream
  • 2 Tbsp roughly chopped pistachios, toasted

What to do

To Make The Ice Cream:
Whip the cream until firm peaks, gently pour in the condensed milk and vanilla and mix again until combined. Transfer to a freezer proof container with a lid and freeze for at least 4 hours. Remove 10 minutes before serving so that it can soften slightly as it's a very dense ice cream.

To Serve The Affogatos:
1. Divide the ice cream between four small glasses, bowls or teacups.

2. Sprinkle over a few chopped pistachios, pour over the espresso and serving immediately. Alternatively, serve the espresso on the side and allow guests to pour their own at the table.

Photo Credit @Curtis Gallon

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