Easy salted caramel affogato

Salted caramel affogato is one of the easiest and most delicious desserts to make as long as you have good quality ice cream and an espresso maker on hand.
Italians have perfected simplicity, and these two ingredients when combined together always manage to impress. The textural contrast of the frozen ice cream with the hot coffee is dreamy and intense in flavour.
Adding salted caramel or espresso-salted caramel to the mix takes it to a much sweeter and more indulgent level. Vanilla, espresso, chocolate and caramel all in one dessert equals heaven.
This is my favourite salted caramel recipe that appeared in both my books and quite often here too. I added a shot of espresso just after I added the cream to see how that turned out.
You just need to cook it a little longer to allow some of the liquid to cook off and it thickens when it cools. It has a strong coffee caramel flavour that has so much depth.
So make the salted caramel as is or add a shot of espresso to add a coffee flavour. I have included my halved recipe quantities as you will only be adding a small amount with the affogatos, but any leftovers can be used to spoon over shortbread, ice cream, and apple tart or just eat it straight out of the jar.
Salted caramel affogato

Ingredients
Salted caramel:
- 200 gm sugar
- 80 gm butter
- 125 ml cream
- Maldon salt to taste
- option - 1 shot of hot espresso (optional
Salted Caramel Affogato - to make each one:
- 2 scoops of good quality vanilla ice cream
- 2 Tbsp salted caramel or as desired
- 1 shot espresso
Instructions
Salted caramel: (make in advance)
- Heat the sugar in a heavy-based pot or wide frying pan with highish sides over medium heat.
- Stir gently as the sugar dissolves.
- Remove it from the heat and add the butter in parts whilst continuously whisking warning it is VERY hot - the butter will splatter quite a bit, just keep whisking and ensure that you do not touch the molten sauce at this stage.
- Return the pot to the heat and add the cream immediately, still whisking vigorously. If you are adding THE espresso add it now.
- When the sauce has become smooth and amalgamated (this happens quickly) remove it from the heat and add a good sprinkle of salt which dissolves.
- Allow it to completely cool and stir in another good sprinkle of salt, which remains in its granular form.
To serve the affogato:
- Scoop the ice cream into a glass or cup. Pour over the salted caramel, and add a shot of hot espresso. sprinkle the chocolate. Serve immediately.
Notes
*This post has been sponsored by Nespresso
You might also like:
Vanilla cupcakes with vanilla buttercream and salted caramel
Apple galettes with salted caramel
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that looks absolutely delicious – going to make it in December !
Nigella did something simiilar.Can’t wait to try the saltiness is exciting and delightful
Thanks Barbara – I did see what Nigella did – I’ll have a Google. Enjoy!
I adore anything salted caramel, what a fabulous dessert!
Sam I am in love! I adore affogato and adding salted caramel is amazing. Merry Christmas Sam!
so delish ! Shared on FB and Twitter
Absolutely stunning! I love how delish it look. Perfect recipe ever!
A pretty interesting coffee recipe!
The recipe looks so good and we will try this recipe this weekend. Thanks for sharing such content with us.
Oh wow! I have to try this recipe…although it looks tough for me but I’ll try. I love dessert coffee and this seems like it would solve my chocolate cravings and coffee at the same time.