Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chile Affogato
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min (includes freezing time)
- Active: 10 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 242
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 70 mg
- Sodium
- 75 mg
Vanilla ice cream is spiced and topped with espresso and freshly whipped cream for a sophisticated dessert.
- Level: Easy
- Total: 1 hr 15 min (includes freezing time)
- Active: 10 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 242
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 70 mg
- Sodium
- 75 mg
Ingredients
Directions
- Put the ice cream in a medium bowl and let it soften slightly. Work in the cinnamon, chile powder and cayenne. Cover and freeze until solid, about 1 hour.
- Beat the heavy cream to soft peaks in a medium bowl with an electric mixer. Divide the ice cream among 4 bowls and pour the espresso over the ice cream. Top with the whipped cream, sprinkle with cinnamon and serve immediately.
