Easy gingerbread affogato

Easy gingerbread affogato
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min

All you need are four ingredients and 10 minutes for this easiest-ever gingerbread affogato recipe. It’s a punchy mix of hot coffee, boozy liqueur and fiery gingerbread and makes a fantastic festive dessert.

Or, take this dessert up a notch with our affogato parfait topped with amaretti biscuits.

Nutrition: per serving

Calories
437kcals
Fat
15.8g (7.7g saturated)
Protein
5.9g
Carbohydrates
53.1g (35.2g sugars)
Fibre
1g
Salt
0.5g
Calories
437kcals
Fat
15.8g (7.7g saturated)
Protein
5.9g
Carbohydrates
53.1g (35.2g sugars)
Fibre
1g
Salt
0.5g

Ingredients

  • 5 pieces gingerbread (we love Grasmere Gingerbread)
  • 100ml hot espresso coffee (or other strong black coffee)
  • 100ml Kahlúa or other coffee liqueur
  • 8 scoops good-quality vanilla ice cream (about 400ml)

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Put 4 pieces of the gingerbread on a baking tray and heat in the oven for 5 minutes. Chop the remaining piece into fine crumbs and put in a small bowl.
  2. Gently heat the coffee and Kahlúa in a small pan until piping hot, then pour into a small heatproof jug.
  3. Divide the ice cream and coffee liqueur among 4 bowls or elegant dessert glasses. Sprinkle with the finely chopped gingerbread, then serve immediately with the warm gingerbread on the side.

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