Affogatos

It’s always fun to try something new, especially when it involves ice cream. We’ve been indulging in affogatos and we’re happy to report that they’re delicious!

The Italian treat translates to “drowned,” perfectly describing the steps for making it. Traditionally prepared using vanilla ice cream and hot espresso, the affogato has evolved to include multiple scoops of ice cream with a variety of liquid toppings. The resulting mixture is creamy and delightful and, if you’re like us, you’ll find yourself scraping up every last drop.

Here are two recipes that could be enjoyed at your next get-together or as a decadent evening treat…

Mocha Affogato

Ingredients

• 2 scoops coffee ice cream*
• 2 oz. hot espresso, freshly brewed
• 1 oz. chocolate liqueur (we used Godiva Dark)
• Whipped cream
• Cookie stick (we used Pepperidge Farm Pirouettes)

Place the ice cream in a glass. Pour the espresso over the top, then pour the chocolate liqueur. Add desired amount of whipped cream and finish with a Pirouette. Serve & enjoy immediately!

*For a non-dairy option, use vanilla-flavored coconut milk ice cream & skip the whipped cream.

Limoncello Affogato

Ingredients

• 2 scoops vanilla gelato
• 2 oz. Limoncello
• Fresh berries (we used Raspberries)

Scoops the gelato into a dish and pour the Limoncello over the top. Garnish with fresh berries and enjoy!

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.