This Pistachio Affogato is a delightful 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 dessert that takes under 10 minutes to prepare and is perfect for pistachio lovers.
An affogato is a classic, quick dessert I reach for often. Sometimes I add grated chocolate or a splash of liqueur; other times I make a version with hot chocolate. This pistachio version stands out, using my favourite flavour—pistachio—to create something special.
It combines pistachio cream, pistachio ice cream, chopped pistachios and a hot espresso shot for a rich, nutty finish. If you adore pistachio, this is a dessert you’ll want to try.
Ingredient notes
- Pistachio ice cream or gelato – pistachio ice cream intensifies the nutty flavour. If you can’t find it, use a good-quality vanilla ice cream or make a homemade pistachio gelato.
- Pistachio cream – this flavorful paste is now widely available in supermarkets or Italian food stores. You can also make a homemade version if preferred.
- Espresso – use a fresh hot shot of espresso for the best contrast with the cold ice cream. If you don’t have an espresso machine, a Moka pot or a very strong brewed coffee works well.
- Pistachio nuts – use unsalted chopped pistachios to add crunch and texture when serving.
Recipe tips
Prep first – brew the espresso and chop the pistachios in advance so assembly is quick.
Quantities – this recipe is flexible. Adjust the amount of pistachio cream and ice cream to suit your cup size and taste.
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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Step By Step Photos Above
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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 it gently to fill the mug.
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Sprinkle chopped pistachios over the ice cream, then create a small well in the center with a teaspoon (taste the small scrapings—chef’s treat!).
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Pour a hot shot of espresso into the well and serve immediately.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes I recommend trusted brands for consistent flavor.
- Vegetable sizes are medium unless specified.
- All recipes are tested using a fan (convection) oven.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition information is approximate.