Affogato Sundae Bar
By Diana Yen, @diana_yen_
Images
Serves
4
Ingredients
Turn dessert into a celebration with a build-your-own Affogato Sundae Bar! Hot espresso meets creamy ice cream, topped with everything from sweet sauces to crunchy mix-ins. Sweet, bitter, creamy, and crunchy all come together for a fun, interactive treat that’s perfect for sharing.
Espresso
Ice Cream
Miso Caramel
Optional / Additional Toppings
Chopped toasted almonds, crushed biscotti or graham crackers, toasted coconut flakes, chocolate shavings, mini marshmallows, maraschino cherries, whipped cream, extra virgin olive oil, flaky salt, sprinkles
Espresso
- 8 ounces hot, strong espresso
Ice Cream
- 2 pints vanilla bean
- 1 pint chocolate, coconut, or coffee (optional)
- Additional colorful flavors such as pistachio, strawberry, or mint chocolate chip
Homemade Toppings
Cardamom Chocolate Fudge- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- 2 tablespoons honey
- ¼ teaspoon ground cardamom
- Pinch of sea salt
Miso Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream (plus more if needed)
- 2 teaspoons white miso paste
Optional / Additional Toppings
Chopped toasted almonds, crushed biscotti or graham crackers, toasted coconut flakes, chocolate shavings, mini marshmallows, maraschino cherries, whipped cream, extra virgin olive oil, flaky salt, sprinkles
Procedure
Make the sauces:
Cardamom Chocolate Fudge
Warm heavy cream in a small saucepan over low heat until steaming, about 3–4 minutes (do not boil). Add chocolate chips, honey, cardamom, and sea salt, stirring constantly until melted and smooth, about 2–3 minutes. Keep warm over very low heat or rewarm gently before serving.
Miso Caramel
Melt sugar over medium heat without stirring until golden amber, about 8–10 minutes. Add butter carefully and stir until fully incorporated. Slowly whisk in cream and miso paste and cook until smooth and glossy, 1–2 minutes. Add extra cream if needed to loosen slightly.
Make-Ahead: Both sauces may be stored in airtight containers in the refrigerator for up to 2 days. Rewarm over low heat before serving.
Set up the sundae bar
Arrange toppings in small bowls with serving spoons. Place ice cream nearby for easy scooping. Guests scoop ice cream into bowls and pour hot espresso over the top. Add sauces and toppings to taste, enjoying the hot–cold, bitter–sweet, creamy–crunchy contrast. Garnish with edible flowers, cocoa powder, or a pinch of sea salt if desired.
Cardamom Chocolate Fudge
Warm heavy cream in a small saucepan over low heat until steaming, about 3–4 minutes (do not boil). Add chocolate chips, honey, cardamom, and sea salt, stirring constantly until melted and smooth, about 2–3 minutes. Keep warm over very low heat or rewarm gently before serving.
Miso Caramel
Melt sugar over medium heat without stirring until golden amber, about 8–10 minutes. Add butter carefully and stir until fully incorporated. Slowly whisk in cream and miso paste and cook until smooth and glossy, 1–2 minutes. Add extra cream if needed to loosen slightly.
Make-Ahead: Both sauces may be stored in airtight containers in the refrigerator for up to 2 days. Rewarm over low heat before serving.
Set up the sundae bar
Arrange toppings in small bowls with serving spoons. Place ice cream nearby for easy scooping. Guests scoop ice cream into bowls and pour hot espresso over the top. Add sauces and toppings to taste, enjoying the hot–cold, bitter–sweet, creamy–crunchy contrast. Garnish with edible flowers, cocoa powder, or a pinch of sea salt if desired.
Affogato Combos
- Tropical Bliss: Coconut ice cream, espresso, miso caramel, toasted coconut, toasted almonds, whipped cream, maraschino cherry
- Holiday: Mint chip ice cream, espresso, cardamom chocolate fudge, mini marshmallows, crushed graham crackers, candy canes, gingerbread men
- Olive Oil & Sea Salt: Vanilla bean or fior di latte, espresso, drizzle of extra virgin olive oil, pinch of flaky sea salt
Affogato Sundae Bar
By Diana Yen, @diana_yen_
Serves
4
Ingredients
Turn dessert into a celebration with a build-your-own Affogato Sundae Bar! Hot espresso meets creamy ice cream, topped with everything from sweet sauces to crunchy mix-ins. Sweet, bitter, creamy, and crunchy all come together for a fun, interactive treat that’s perfect for sharing.
Espresso
Ice Cream
Miso Caramel
Optional / Additional Toppings
Chopped toasted almonds, crushed biscotti or graham crackers, toasted coconut flakes, chocolate shavings, mini marshmallows, maraschino cherries, whipped cream, extra virgin olive oil, flaky salt, sprinkles
Espresso
- 8 ounces hot, strong espresso
Ice Cream
- 2 pints vanilla bean
- 1 pint chocolate, coconut, or coffee (optional)
- Additional colorful flavors such as pistachio, strawberry, or mint chocolate chip
Homemade Toppings
Cardamom Chocolate Fudge- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- 2 tablespoons honey
- ¼ teaspoon ground cardamom
- Pinch of sea salt
Miso Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream (plus more if needed)
- 2 teaspoons white miso paste
Optional / Additional Toppings
Chopped toasted almonds, crushed biscotti or graham crackers, toasted coconut flakes, chocolate shavings, mini marshmallows, maraschino cherries, whipped cream, extra virgin olive oil, flaky salt, sprinkles
Procedure
Make the sauces:
Cardamom Chocolate Fudge
Warm heavy cream in a small saucepan over low heat until steaming, about 3–4 minutes (do not boil). Add chocolate chips, honey, cardamom, and sea salt, stirring constantly until melted and smooth, about 2–3 minutes. Keep warm over very low heat or rewarm gently before serving.
Miso Caramel
Melt sugar over medium heat without stirring until golden amber, about 8–10 minutes. Add butter carefully and stir until fully incorporated. Slowly whisk in cream and miso paste and cook until smooth and glossy, 1–2 minutes. Add extra cream if needed to loosen slightly.
Make-Ahead: Both sauces may be stored in airtight containers in the refrigerator for up to 2 days. Rewarm over low heat before serving.
Set up the sundae bar
Arrange toppings in small bowls with serving spoons. Place ice cream nearby for easy scooping. Guests scoop ice cream into bowls and pour hot espresso over the top. Add sauces and toppings to taste, enjoying the hot–cold, bitter–sweet, creamy–crunchy contrast. Garnish with edible flowers, cocoa powder, or a pinch of sea salt if desired.
Cardamom Chocolate Fudge
Warm heavy cream in a small saucepan over low heat until steaming, about 3–4 minutes (do not boil). Add chocolate chips, honey, cardamom, and sea salt, stirring constantly until melted and smooth, about 2–3 minutes. Keep warm over very low heat or rewarm gently before serving.
Miso Caramel
Melt sugar over medium heat without stirring until golden amber, about 8–10 minutes. Add butter carefully and stir until fully incorporated. Slowly whisk in cream and miso paste and cook until smooth and glossy, 1–2 minutes. Add extra cream if needed to loosen slightly.
Make-Ahead: Both sauces may be stored in airtight containers in the refrigerator for up to 2 days. Rewarm over low heat before serving.
Set up the sundae bar
Arrange toppings in small bowls with serving spoons. Place ice cream nearby for easy scooping. Guests scoop ice cream into bowls and pour hot espresso over the top. Add sauces and toppings to taste, enjoying the hot–cold, bitter–sweet, creamy–crunchy contrast. Garnish with edible flowers, cocoa powder, or a pinch of sea salt if desired.
Affogato Combos
- Tropical Bliss: Coconut ice cream, espresso, miso caramel, toasted coconut, toasted almonds, whipped cream, maraschino cherry
- Holiday: Mint chip ice cream, espresso, cardamom chocolate fudge, mini marshmallows, crushed graham crackers, candy canes, gingerbread men
- Olive Oil & Sea Salt: Vanilla bean or fior di latte, espresso, drizzle of extra virgin olive oil, pinch of flaky sea salt