Summer’s end might be around the corner, but there’s still plenty of time to fit in an ice cream treat or three. With that in mind, I bring you a classic affogato recipe. My only adjustment to the original recipe is to substitute sugar-free vanilla ice cream. I used espresso, as is customary, but you can absolutely use coffee, just make sure it’s really strong. The next time I make this, I think I’ll sprinkle on some dark chocolate shavings and some finely chopped hazelnuts. Yum! This was my first affogato and I can tell you unequivocally that it won’t be my last! That flavor combo is amazing, and seriously, you couldn’t get much easier than combining three ingredients! Right?! So when you’ve just prepared a multi-dish dinner and don’t feel like making a complicated dessert, but still want something special, this ice cream delight is your solution.
- 1 pint vanilla-bean ice cream, sugar free (you won’t use the whole pint)
- 1/3 cup espresso or double-strength coffee
- 1 ½ ounces hazelnut liqueur, divided
- Pour 1/2 ounce hazelnut liqueur into each serving dish or cup.
- Put a generous scoop of ice cream into each dish.
- Pour coffee and over ice cream and serve.
It’s an oldie, but oh what a goodie! The Root Beer Float is such a classic that I couldn’t let the summer go by without including it in the mix of ice cream treats I’ve been bringing you. I used one of my favorite brands of root beer, but if you have your own root beer recipe – all the better. And of course, if you want to make this treat super easy, just use your favorite premium store-bought ice cream and your go-to root beer. To make this an “adult” drink just add in a shot of bourbon or vanilla vodka. Yum! Did you all know it was the hottest July in recorded history? I hope this Root Beer Float is part of your solution to finding relief from the sultry summer heat! Cheers!
For the ice cream:
- 2 cups (1 pint) heavy cream
- 1 3/4 cups maple-syrup sweetened condensed milk, cooled (*Recipe below)
- 1 vanilla bean, split with seeds scraped out
- 2 tablespoons vanilla liqueur
For the float:
- 3-4 16-oz. root beers, chilled
To make the ice cream:
- In a large chilled bowl, whip heavy cream to stiff peaks. In another large bowl, whisk cooled condensed milk, vanilla bean seeds, and vodka. Gently fold in whipped cream with a rubber spatula until completely combined.
- Pour into a 2-quart container ( a loaf pan works well) and cover with plastic wrap. Freeze 6 hours or until it firms completely. Makes about 4 cups
To make the floats:
- Fill a chilled glass two-thirds full with cold root beer. Carefully add 1 scoop of vanilla bean ice cream, then add another scoop, being careful not to overflow the glass.
- Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens
- Store in a glass jar in the refrigerator until you are ready to use.
- It makes about 16 ounces of maple sweetened condensed milk and should last a week or so refrigerated.
◊You can omit the liqueur if you want; it’ll just make the ice cream texture a little harder. Add 2 teaspoons vanilla extract, instead.
◊The colder the root beer and serving glasses are, the better; the ice cream won’t melt as quickly in your float.