This Pistachio Affogato is a playful twist on the traditional Italian affogato, made with pistachio cream, pistachio ice cream, chopped pistachios and a hot shot of espresso. It’s a simple, elegant dessert that takes less than 10 minutes to make and delivers rich, nutty flavour.
An affogato is one of my favourite quick desserts. I sometimes add grated chocolate or a splash of liqueur, and I’ve even made versions using hot chocolate. This pistachio variation stands out for pistachio lovers: the combination of pistachio cream and pistachio ice cream makes the flavour shine.
Assemble it with pistachio cream, pistachio gelato or ice cream, chopped pistachios for crunch and a fresh shot of espresso. It’s decadent, fast and perfect for a simple after-dinner treat.
Ingredient notes
- Pistachio ice cream or gelato – using pistachio ice cream intensifies the nutty flavour. If you can’t find it, a good quality vanilla works well, or make a homemade pistachio gelato.
- Pistachio cream – a smooth, spreadable pistachio paste available in many supermarkets or specialty Italian shops. You can also prepare a homemade version if preferred.
- Espresso – use a freshly brewed shot of espresso for best results. If you don’t have an espresso machine, a Moka pot or a very strong brewed coffee will work.
- Pistachio nuts – use unsalted chopped pistachios to add texture and a pleasant crunch on top.
Recipe tips
Prep ahead – brew the espresso and chop the pistachios before assembling so everything is ready when you serve.
Adjust quantities – this recipe is flexible. The exact amounts depend on your cup size and taste: add more or less pistachio cream and ice cream to suit your preference.
More pistachio desserts to try
Italian Desserts
Pistachio Tiramisu
Italian Desserts
Sicilian Pistachio Granita
Italian Desserts
Sbrisolona al Pistacchio (Italian Pistachio Crumb Cake)
Italian Desserts
Pistachio Ice Cream (Gelato al Pistacchio)
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Pistachio Affogato
By Emily
Ingredients
- Pistachio cream
- Pistachio ice cream (or vanilla)
- Chopped pistachios
- 1 shot espresso, or strong coffee
Instructions
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Spread a thick layer of pistachio cream around the inside of a serving mug (an Italian cappuccino-size cup works well).
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Add 1–2 generous scoops of pistachio ice cream (or vanilla) and press or spread it so the cup is filled. For larger cups, simply increase the amount of ice cream used.
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Sprinkle chopped pistachios over the ice cream, then make a small well in the centre with a teaspoon or knife (a little taste for the cook is encouraged).
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Pour a hot shot of espresso into the well and serve immediately so the espresso slightly melts the ice cream for a creamy, coffee-kissed finish.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in most savoury recipes unless stated otherwise.
- When using canned or jarred tomatoes I favour trusted brands for consistent flavour.
- Vegetable sizes are medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition information is automatically calculated, so should only be used as an approximation.