Aug. 22, 2021

Tart Bites: Affogato

Tart Bites: Affogato

How is it that only two ingredients are so delicious?

What are the two ingredients for a tasty treat?

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Transcribed by; Lightly edited by Linda. Please forgive typos or grammar errors.

Episode 346 - Affogato


Linda 00:00

Welcome to Tart Words. I'm your host, Linda Hengerer. And I'm a writer, a reader, and a baker. I talk to writers about their latest book and what inspires them, chat with fellow author Suzanne Fox about what writers can learn from reading their favorite authors, and share fast and easy recipes for anyone looking for a sweet treat. Join me as I share Tart Bites, Tart Thoughts, and Tart Words. 

Today on Tart Bites, I'm making Affogato.

I have always loved ice cream, and gelato was a lovely discovery when I was in Italy. Gelato is denser than ice cream because it’s churned more slowly; a faster churn makes ice cream airier. There’s also a difference between the proportions of ingredients, but both can be made with milk, cream, and eggs. Add the flavorings of your choice to either.

I don’t remember when Affogato first came on my radar. Whoever thought of pouring hot coffee or espresso over ice cream or gelato doesn’t get the praise and celebration they deserve.

An afternoon or after-dinner treat doesn’t get faster or easier than Affogato.


Ice cream or gelato, any flavor

Coffee (1 to 2 ounces) or espresso (one or two shots)


Scoop or spoon ice cream or gelato into a glass or cup. Pour coffee or espresso over ice cream or gelato.

I’ve used vanilla ice cream, chocolate ice cream, and vanilla and chocolate ice cream together. 

Use whatever coffee or espresso you have on hand.

This treat combines hot and cold, sweet and slightly bitter. Enjoy!

Thank you for joining me this week. To view the complete show notes and the links mentioned in today's episode, visit Follow now in the app you're using to listen to this podcast or sign up for email alerts through an easy signup form for bakers, readers, and writers at Thank you again for joining me, Linda Hengerer, for this episode of Tart Bites.