Oreo Affogato
This single-serving Oreo affogato has fine cookie crumbs hidden between two scoops of ice cream, a thick Oreo-coated rim, and hot espresso poured right into the center.
Servings: 2 cups
Ingredients
- 5 Oreo cookies enough to fill the center and coat the rim
- 2 scoops vanilla ice cream
- 1 shot hot espresso
Instructions
- Add the Oreo cookies to a mini food processor. Pulse until the cookies form fine, even crumbs with no large pieces remaining.
- Place a scoop of firm ice cream into the serving cup. Use the back of the spoon to press a deep well into the center, then fill the well with enough Oreo crumbs to create a cookie layer.
- Cover the Oreo center with the second scoop of ice cream, pressing and smoothing it until it is level with the rim of the cup. Create a smaller well in the center of the top layer for the espresso.
- Pour the remaining Oreo crumbs onto a shallow saucer or plate. Working quickly while the ice cream is still firm, gently press the rim into the crumbs.
- Pour the hot espresso into the center well and enjoy immediately.
Note: the fine texture will help the crumbs pack into the center and cling to the ice cream around the rim.
Notes
- Decaf: For a less-caffeinated version, use your favorite decaf coffee.
- Dairy-free: Use your favorite plant-based ice cream.
- Tip: Use a food processor to finely grind the cookies so they stick better to the ice-cream rim.
- Italian-inspired: If you love Italian coffee deserts, try my classic Affogato Recipe or this Easy Tiramisu Recipe.
Nutrition
Serving: 1 cup | Calories: 277kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 171mg | Potassium: 219mg | Fiber: 1g | Sugar: 26g | Vitamin A: 278IU | Vitamin C: 0.4mg | Calcium: 91mg | Iron: 4mg
