Affogato with Olive Oil Ice Cream & Rosemary Biscotti

By Emma Banks
Annette Joseph's Affogato | Photography by Kathryn Mccrary

Annette Joseph's Affogato | Photography by Kathryn Mccrary

Happy Fourth of July! We recently joined Annette Joseph at her home in Atlanta for a fabulous pool party, and of course the menu was to die for — Grilled Caesar Salad, Pasta Frutti di Mare, and the most amazing Affogato you’ve ever had. It’s the perfect poolside treat that you could prepare on this patriotic weekend. The renowned stylist shares her recipe below. So let’s get bakin’ from the kitchen of Annette…

I remember when I first heard about this recipe. I was in Italy with my friend and Italian tutor Vincenzo, and at the end of the meal he ordered it. I said, “Wait that’s a thing? You can order that?” “Yes!” And then he told me that Affogato means “drowned,” so the translation is that the ice cream is drowned in espresso…such a simple yet amazing idea. So I ordered one. And then, the angels sang and this dessert made its way to the U.S.A.! 

Annette Joseph's Affogato | Photography by Kathryn Mccrary

If you are a coffee lover this simple combination will make your heart sing too. If you have never had olive oil with ice cream try this recipe. It’s subtle flavor and smooth texture will make you smile.

Annette Joseph's Affogato | Photography by Kathryn Mccrary


*makes 8-10 servings


Ice Cream:

  • 2 quarts premium vanilla ice cream, softened
  • 1?2 cup extra virgin olive oil
  • 1 teaspoon sea salt

Rosemary Biscotti (makes 36):

  • 1 cup sugar
  • 1 stick unsalted butter, melted
  • 3 teaspoons chopped rosemary
  • 1 teaspoon vanilla extract
  • 1 cup almonds, toasted and chopped coarsely
  • 3 eggs
  • 3 cups flour
  • 3?4 whole wheat flour
  • 1 1?2 teaspoons baking powder
  • 1?2 teaspoon salt


  1. How I doctor up store bought vanilla ice cream: soften the ice cream first, and then when it is a creamy consistency, stir in the oil and salt. Place in a plastic container and freeze until ready to assemble the Affogato.
  2. For the biscotti: Preheat the oven to 350 degrees F.
  3. Place butter and sugar into the bowl of a standing mixer. Blend until light yellow, then add rosemary, vanilla, and salt, finally add almonds, then eggs one at a time. Gradually add flour until well blended.
  4. Remove dough wrap in plastic wrap and refrigerate for 30 minutes, until firm.
  5. Place chilled dough on a Silpat and cut dough in 2 and form 2 thin loaves approximately 3“x12.” I like to flatten the top of the loaf with my hand.
  6. Place loaves into the oven for 30 minutes, then remove the loaves once they are light brown. Let the loaves cool for 20 minutes, and with a serrated knife cut 3?4 inches slices, and cut at an angle forming oval slices. Place biscotti back on the baking sheet and bake for another 20-30 minutes, until crisp.
  7. Biscotti can be made ahead of time and stored in an airtight container for about 2 weeks. I like to freeze them and pull out to thaw and serve at room temperature, in the freezer they last 2 months.
  8. To assemble the Affogato: Make 6 shots of espresso coffee. In a glass place 1 scoop ice cream, then pour espresso over the ice cream (note it should be warm, not hot) then add the biscotti, serve immediately.

*photography by kathryn mccrary