Skip the overpriced café versions and master your own affogato. Bold cold brew over ice cream gives you a luxurious texture and a perfect caffeine kick. Check out the recipe for the best flavor pairings and tips.
DIY Cold Brew Affogato
Getting cold brew right is mostly about patience and a gentle touch. The result is a coffee that’s smooth, low in acidity, and just works so well with ice cream.
Equipment
Honestly, you don’t need much. Any large jar or container will do for brewing. A French press is handy, but if you’ve got a mason jar and some cheesecloth or a sieve, you’re set.
Just make sure you’ve got something to strain with and a big spoon for stirring. If you want to get precise, grab a kitchen scale, but measuring cups will do in a pinch. Cold, filtered water makes a difference in flavor, so use the good stuff if you can.
Ingredients
The ingredient list is short, so quality matters more than ever.
- 1 cup coarsely ground coffee (medium or dark roast is usually best)
- 4 cups cold filtered water
- Vanilla ice cream or gelato (about 2 scoops per glass, but go with your gut)
Rich, chocolatey coffee beans are fantastic here, though you can experiment. Just steer clear of flavored or cheap coffee—it really shows.
Instructions
Cold brew is easy, but it does ask for a little patience. The flavor gets better if you let it steep overnight.
- Mix 1 cup coarsely ground coffee with 4 cups cold filtered water in your jar or French press.
- Give it a good stir to make sure all the grounds are wet.
- Cover and stash it in the fridge for 12 to 18 hours.
- Strain out the grounds using a coffee filter, fine sieve, or cheesecloth. Pour into a clean container.
- Keep the cold brew concentrate in the fridge—should be good for a few days.
- When you’re ready, drop a couple scoops of vanilla ice cream into a glass.
- Pour 2-3 tablespoons (or more, honestly) of cold brew concentrate over the top.
- Eat right away, before it all melts together—unless that’s your thing.
Tasting Notes
The cold brew here is smooth, mellow, and usually has this subtle chocolate vibe. There’s way less acidity than espresso, so it’s gentler and more laid-back.
Texture-wise, it’s silky, and it just melts into the ice cream. Depending on your coffee, you might pick up hints of caramel, cocoa, or maybe even a little nuttiness.
Every spoonful is this balance of cold, creamy sweetness and coffee’s gentle bitterness. Both flavors get their moment, and neither one overpowers the other.
Quick Pro Tips
Freshly ground beans? Totally worth it—grind right before you brew and you’ll catch all those lovely aromas.
If you’re after that creamy, full-bodied vibe, try a 1:4 coffee-to-water ratio. Play around with steep time until it hits just right for you.
Nobody likes gritty coffee, so strain it well. A tiny pinch of salt can really make the flavors pop if you’re feeling adventurous.
Pop your glass in the freezer for a bit before scooping in the ice cream—that way, it doesn’t melt instantly. Oh, and give your strainer a quick rinse first; it helps keep the flavors clean. Best enjoyed straight away, before the magic fades.
