This Pistachio Affogato is a delightful twist on the traditional Italian affogato. It combines pistachio cream, pistachio ice cream (or gelato), chopped pistachios and a hot shot of espresso for a simple dessert you can assemble in minutes.
An affogato is a classic, quick dessert I often make. I sometimes add grated chocolate, a splash of liqueur, or try variations such as an affogato with hot chocolate. This pistachio version is a favourite for anyone who loves the rich, nutty flavour of pistachios.
It uses pistachio cream for an aromatic coating, scoops of pistachio ice cream, a sprinkle of chopped pistachios for crunch and a hot espresso shot poured over at the end. It’s simple, elegant and perfect for serving after dinner or as a quick treat.
Ingredient notes
- Pistachio ice cream or gelato – using pistachio ice cream intensifies the flavour. If it isn’t available, a good quality vanilla works well. You can also use a homemade pistachio gelato.
- Pistachio cream – a sweet pistachio spread available in many supermarkets, Italian stores or online. Homemade pistachio cream is also an excellent option.
- Espresso – a hot shot of espresso is ideal, but strong brewed coffee or a moka pot coffee works too. Use a coffee you enjoy for the best taste.
- Pistachio nuts – chopped unsalted pistachios add texture and a nutty crunch as a finishing touch.
Recipe tips
Prep these first – brew the espresso and chop the pistachios so assembly is quick.
Quantities – this recipe is flexible. Use as much pistachio cream and ice cream as suits your cup size and taste. For larger mugs, add extra scoops or layer rather than spreading.
More pistachio desserts to try
Italian Desserts
Pistachio Tiramisu
Italian Desserts
Sicilian Pistachio Granita
Italian Desserts
Sbrisolona al Pistacchio (Italian Pistachio Crumb Cake)
Italian Desserts
Pistachio Ice Cream (Gelato al Pistacchio)
If you try this Pistachio Affogato or any other recipe, please rate it and leave a comment to share how it turned out — feedback is always appreciated.
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Pistachio Affogato
By Emily
Ingredients
- Pistachio cream
- Pistachio ice cream (or vanilla)
- Chopped pistachios
- 1 shot espresso (or strong coffee)
Instructions
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Spread a thick layer of pistachio cream around the inside of a serving mug (Italian cappuccino size is ideal).
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Add 1–2 generous scoops of pistachio ice cream (or vanilla) and press to fill the mug. For a larger mug, adjust quantities as needed.
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Sprinkle chopped pistachios over the ice cream, then carve a small well in the centre with a teaspoon—taste the scrapings if you must.
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Pour a hot shot of espresso into the well and serve immediately.
Notes
Alternative method – For a larger glass or mug, dollop pistachio cream in the bottom, add scoops of ice cream without spreading, pour over the espresso and finish with chopped pistachios.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes I prefer trusted brands for best flavour.
- Vegetable sizes are medium unless otherwise noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is automatically calculated and should be used as an approximation.