Gingerbread affogato! What a delightful twist on the classic Italian dessert. The combination of warm, spiced gingerbread and cold, creamy vanilla ice cream, topped with a rich espresso shot, is a match made in heaven. Here’s a simple recipe to make an easy gingerbread affogato:
Ingredients:
For the gingerbread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
For the affogato:
- 1 pint vanilla ice cream
- 1 shot of espresso (about 1 ounce)
- Whipped cream, for serving (optional)
Instructions:
To make the gingerbread:
- Preheat the oven to 350°F (180°C). Grease a 9×9-inch baking dish and set it aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, until well combined.
- Gradually mix in the flour mixture until a dough forms.
- Press the dough into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the gingerbread from the oven and let it cool for 5 minutes.
To assemble the affogato:
- Scoop the vanilla ice cream into bowls.
- Cut the warm gingerbread into 1-inch cubes.
- Place a few cubes of gingerbread on top of the ice cream.
- Pour a shot of espresso over the gingerbread and ice cream.
- Top with whipped cream, if desired.
Tips:
- Use a high-quality vanilla ice cream for the best flavor.
- If you don’t have an espresso machine, you can use strong brewed coffee as a substitute.
- You can also use store-bought gingerbread or ginger snaps as a shortcut.
- Affogato is best served immediately, as the espresso will start to melt the ice cream.
Enjoy your delicious and easy gingerbread affogato!
