Homemade Affogatos with Brown Butter French Toast Ice Cream
Homemade Affogatos with Brown Butter French Toast Ice Cream are the ultimate coffee dessert. Made with a no-churn brown butter ice cream that is thick, rich, and creamy, layered with caramelized brioche French toast pieces and swirled with a maple cinnamon brown butter sauce. Served affogato-style with a shot of hot espresso poured over the top, it’s a decadent blend of warm and cold, sweet and bitter, perfect for an indulgent finish to any meal.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Brioche bread (or bread of choice)
Granulated sugar
Cinnamon
Salt
Maple syrup
Salted butter
Sweetened condensed milk
Vanilla bean paste or extract
Heavy cream
Cream cheese
Fresh brewed coffee or espresso, for serving
Why You’ll Love Homemade Affogatos with Brown Butter French Toast Ice Cream:
The Perfect Warm and Cold Dessert Combo: Hot espresso poured over creamy ice cream creates an irresistible contrast in every spoonful.
Rich, Buttery Flavor: The no-churn brown butter ice cream is thick, smooth, and filled with nutty, caramelized notes from the browned butter.
Caramelized Brioche Pieces: Toasty, buttery French toast chunks add texture and flavor to every bite.
Maple Cinnamon Brown Butter Sauce: A silky drizzle that ties all the flavors together with a warm, spiced sweetness.
Elegant but Easy to Make: No ice cream maker needed, yet it looks and tastes like a restaurant-worthy dessert.
Perfect for Coffee Lovers: The shot of espresso adds a bold, slightly bitter edge that balances the sweetness beautifully.
A Show-Stopping Dessert: Serve at dinner parties or brunch for an indulgent and memorable treat.
Tips for Making Homemade Affogatos with Brown Butter French Toast Ice Cream:
Brown the Butter Carefully: Cook the butter over medium heat until golden and nutty, then immediately transfer it to a bowl to avoid burning.
Let the Brown Butter Cool Before Mixing: This keeps the no-churn ice cream base smooth and prevents the cream from melting.
Caramelize the Brioche Until Golden: Toast the brioche pieces in butter and sugar until crisp and caramelized for maximum flavor and texture.
Layer the Ice Cream for Even Flavor: Alternate spoonfuls of ice cream, caramelized brioche, and maple cinnamon brown butter sauce for perfect bites every time.
Freeze Until Firm: Allow the ice cream to chill for at least 6 hours or overnight so it scoops cleanly and holds up under the hot espresso.
Use Freshly Brewed Espresso: A hot, strong espresso shot melts the ice cream just enough to create that classic affogato texture.
Serve Immediately: Once you pour the espresso over the ice cream, serve right away to enjoy the warm and cold contrast at its best.
How to Store Homemade Affogatos with Brown Butter French Toast Ice Cream:
Ice Cream: Store the no-churn brown butter ice cream in an airtight container in the freezer for up to 2 weeks. Press a layer of parchment paper or plastic wrap directly on the surface to prevent ice crystals.
Caramelized Brioche French Toast Pieces: Keep the brioche pieces in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month. To refresh, warm in the oven at 300°F for a few minutes until crisp.
Maple Cinnamon Brown Butter Sauce: Store the sauce in the refrigerator in an airtight jar for up to 1 week. Warm gently on the stovetop or in the microwave before drizzling.
Assemble Just Before Serving: For the best texture and flavor, layer the ice cream, brioche, and sauce, then pour the espresso right before serving.
FAQs:
Q: Can I make the ice cream ahead of time?
A: Yes! The no-churn brown butter ice cream can be made up to 2 weeks in advance. Store it in an airtight container with a layer of parchment paper pressed on top to keep it creamy and prevent ice crystals.
Q: How do I store the caramelized brioche French toast pieces?
A: Store the brioche pieces in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven before using.
Q: Can I use regular brewed coffee instead of espresso?
A: You can, but for the best affogato experience, use a strong, concentrated coffee like espresso so it melts the ice cream just enough without watering it down.
Q: Do I need an ice cream maker for this recipe?
A: No, this is a no-churn ice cream recipe. Simply whip the cream base, fold in the ingredients, and freeze until firm.
Q: How long does the maple cinnamon brown butter sauce keep?
A: The sauce can be stored in the refrigerator for up to 1 week. Reheat gently before drizzling over the ice cream.
Q: Can I make this recipe dairy-free?
A: Yes, you can substitute coconut cream for the heavy cream and use a dairy-free butter alternative, but the texture and flavor may vary slightly.
Q: What’s the best way to serve the affogato?
A: Scoop the ice cream into a small glass or bowl, pour the hot espresso over the top, and serve immediately to enjoy the warm and cold contrast.
Check out my other ice cream recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these homemade affogatos with brown butter french toast ice cream. Happy baking!
