Ninja Creami Italian Affogato
This Ninja Creami Italian affogato ice cream starts with a creamy vanilla base and gets finished with hot espresso poured right over the top. Cold, creamy, and coffee-forward with minimal effort.
Servings: 4 people
Calories: 442kcal
Equipment
- 1 Blender
- 1 Ninja Creami Ice Cream Maker
- 1 Ninja Creami Pint Container
Ingredients
Vanilla Ice Cream
- ½ cup Heavy Cream
- 1 cup Half and half
- ½ cup Cottage Cheese
- ½ cup Condensed Milk
- 2 teaspoon Vanilla extract or vanilla bean paste
Affogato
- ½ cup Espresso or Strong brewed coffee
Instructions
- In a blender, combine heavy cream, half and half, cottage cheese, condensed milk, and vanilla extract. Blend until smooth and creamy.½ cup Heavy Cream, 1 cup Half and half, ½ cup Cottage Cheese, ½ cup Condensed Milk, 2 teaspoon Vanilla extract or vanilla bean paste
- Pour the ice cream base into the Ninja Creami pint container and freeze for at least 24 hours.
- Once frozen, insert the pint into the Ninja Creami and select the "Ice Cream" function. Allow it to churn until smooth and creamy.
- Scoop the ice cream into a serving glass or bowl. Brew a fresh shot of espresso or strong coffee and pour it over the ice cream.½ cup Espresso or Strong brewed coffee
- Enjoy your affogato as the hot espresso melts into the cold ice cream, creating a luscious, creamy dessert.
Notes
- Use Fresh Espresso: Brew your espresso just before serving for the best flavor.
- Chill Your Bowl: Use a chilled bowl to keep the ice cream from melting too quickly.
- Experiment with Coffee: Try different coffee beans or roasts to customize the flavor.
- Don’t Skip the Freeze Time: Allow the ice cream to freeze for a full 24 hours for optimal texture.
Nutrition
Calories: 442kcal | Carbohydrates: 25.9g | Protein: 9.8g | Fat: 33.1g | Saturated Fat: 20.3g | Sodium: 191.3mg | Sugar: 24.2g
