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Few desserts are as simple as an affogato and this ube version will be the easiest dessert you’ll make all summer! Made with creamy ube ice cream and fresh espresso, it’s velvety, creamy, and ready in minutes.

This was inspired by my recent trip to Paris where I visited a Filipino café serving a soft serve ube affogato. I couldn’t stop thinking about it since!

Table of Contents

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Espresso: This recipe uses double espresso as standard, but a single shot can also work for a lighter, less-caffeinated dessert. You can either pull the shots yourself if you have a machine or take a quick trip to your nearest coffee shop.

Ube ice cream: You can make this homemade or purchase it from most Asian or Filipino groceries in the freezer aisle.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Scoop ube ice cream into your serving cup or bowl.

Pour hot espresso on top.

Tips for Success

Use good quality ube ice cream: The better the ice cream, the better the affogato! Look for an ube ice cream made with real Filipino purple yam for the richest flavor and creamiest texture.

Use good quality espresso: Similarly, the better the espresso, the better the dessert. Poor quality beans or poor espresso shots can result in too watery, sour, or bitter affogatos.

Pour the espresso immediately before serving: Normally affogato is served with the ice cream and espresso separate so the diner can combine the two just before eating. This creates the perfect contrast between hot and cold while keeping the ice cream from melting too quickly.

Serve in a chilled glass or bowl: While you’re prepping everything, pop your serving dish in the freezer for at least 10 to 15 minutes! A chilled dish helps the ice cream hold its shape longer, giving you more time to enjoy the affogato before it gets too melted.