Drop a scoop of ice cream into a cup of freshly brewed espresso, and you have what baristas call affogato (Italian for “drowned”).

We conclude our celebration of National Ice Cream Month with a mochaholic’s fantasy dessert: a rich, homemade hot chocolate with a shock of cold coffee ice cream.

You can use half and half, heavy cream or milk in our weekend recipe, which allows you to control your fat intake.

Prep time is 10 minutes, cook time is 5 minutes, and all of the ingredients should be available at your local natural and organic food store.

For additional summertime ice cream recipes, check out Coffee Bananas Foster and Tart Lime Breeze.

Hot Chocolate Affogato

Makes 2 servings

3/4 cup low-fat (2%) milk
1/2 cup half and half, heavy cream or milk
1/3 cup semisweet chocolate chips or 2 ounces bittersweet chocolate, chopped
1 tablespoon sugar
Pinch of salt
1 cup coffee ice cream
Whipped cream (optional)

  1. Bring milk, half and half, chocolate, sugar and salt just to a boil in 2-quart saucepan over medium-high heat.
  2. Reduce heat to medium and cook, stirring frequently, 5 minutes or until chocolate is melted.
  3. Scoop ice cream into two large ice cream bowls. Pour hot chocolate around ice cream and garnish, if desired, with whipped cream.

Recipe and photo courtesy of Starbucks Ice Cream