Affogato has always been my go-to “I want dessert, but I am not starting a whole project” move—ice cream, espresso, done. And then I had it prepared table-side on a trip with a whole lineup of toppings and thought: okay, cute… but where’s the granola?

So I Peggy-fied it. These Granola Affogato Cups take the flakes at the bottom of the bag (because yes, we all go for the clusters first), press them into a crunchy rim on top of frozen ice cream, and finish with a fresh shot of espresso right before serving. It’s comforting, a little special, and honestly… it looks like you tried way harder than you did.

Bonus: you can prep the cups ahead and keep them in the freezer, and if caffeine after dinner isn’t your thing (I’m right there with you!), decaf works beautifully.

Granola Affogato Cups

(4) 3” Ramekins

Prep time: 10 minutes

Freeze time: Approximately 2 hours

Ingredients

1 pint vanilla bean ice cream/or your choice (you may need more depending on ramekin height)
Peggy Bakes granola (about 1 cup of flakes/loose pieces; Cherry Pecan is excellent here)
Freshly pulled espresso or strong coffee (or decaf), 1 shot per ramekin

Equipment

Ramekins (3-inch diameter/1 ½,” to 2 ½,”H is ideal; taller ramekins allow a larger ice cream portion)
Biscuit cutter (handle style is easiest) - 1 ⅝,-inch diameter for a classic espresso “well” or 2-inch diameter for more coffee
Bench scraper or any flat tool to level the top
Plate for granola flakes
Freezer space

Instructions

1. Let the ice cream soften on the counter for 10-15 minutes so it is scoopable.

2. Pack the softened ice cream tightly into each ramekin. Level the top with a bench scraper (or any flat utensil). Wipe the rim clean with a damp cloth/paper towel.

3. Freeze the filled ramekins for at least 2 hours (this is the part that makes the rest effortless).

4. Create the espresso well: center the biscuit cutter on the frozen ice cream, press down, twist, and lift out to create a clean cavity. (Save the removed ice cream for a snack or return it to the container. Based on personal experience, I advise to NOT do this step when you’re hungry…)

5. Pour the granola flakes onto a plate. Press the ramekin - ice cream side down - firmly into the flakes for a few seconds so they adhere and form a crunchy rim.

6. Return ramekins to the freezer until dessert time (wrap if desired)

7. To serve: pull ramekins straight from the freezer, add one fresh shot of espresso (or strong coffee) into the well, and serve immediately. The coffee softens the ice cream on contact.

Flavor Pairings That Just…Work

Once you’ve got the base recipe down, this is where it gets fun.

Every Peggy Bakes granola flavor has its own personality — and when you match it with the right ice cream, the whole thing levels up. You’re not just pouring coffee over dessert. You’re curating a vibe.

Below: 5 of our favorite affogato combos (with product links if you’re ready to stock up).

🍒 Cherry Pecan + Vanilla Bean Ice Cream

This is the cozy, classic closer — like dessert that doesn’t need to announce itself. The cherry reads warm and a little nostalgic, the pecans bring that toasted richness, and vanilla bean keeps it grounded. It’s the one you serve when you want everyone to be happy and no one to argue with the menu.

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🍫 Cocoa Almond + Coffee Ice Cream

Mocha energy without extra effort. Cocoa gives you depth, almond gives you snap, and coffee ice cream makes it feel like you’re ordering something expensive… without doing anything complicated. If you want dessert to feel bold and a little grown-up, it’s this.

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🍯 Honey Cardamom + Pistachio Ice Cream

This one is the “quiet flex.” Honey + cardamom is sweet with a gentle spice, pistachio brings that buttery, slightly salty sophistication, and the espresso ties it all together in a way that feels almost… chef-y.

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🍋 Lemon Blueberry + Vanilla Bean Ice Cream

Bright, zesty, and weirdly elegant after dinner — like a reset that still counts as dessert. The vanilla keeps it creamy and calm, while lemon blueberry makes the whole thing taste lighter and more awake. If you love a dessert that doesn’t feel heavy, this is your move.

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🥥 Cinnamon Nut (Grain-Free) + Salted Caramel (or Apple Cobbler) Ice Cream

Warm spice, full comfort, very “winter dinner party”. Salted caramel takes it rich and buttery; apple cobbler makes it taste like you baked something. Either way, cinnamon + espresso is a yes.

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Pro Tips

Freeze ahead. Once your ramekins are packed and topped, they can hang in the freezer until you’re ready. No thawing needed — the espresso does the melting for you.
Don’t skip the “well.” That little espresso divot in the center? It’s not just cute — it keeps the pour clean and helps the ice cream hold up just long enough to impress.
Use what you’ve got. No biscuit cutter? A shot glass or spoon handle works fine.
Let your espresso rest. If it’s too hot, it melts everything instantly. Give it 30 seconds to chill before pouring for the perfect dramatic melt.
Flaky salt goes a long way. Especially with Cherry Pecan or anything caramel-y. Just a pinch.
Double down on toppings. A few crushed nuts, a dusting of cinnamon, or a lemon zest twist can make this feel intentional — with zero added effort.