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Affogato with Irish Cream Gelato

Mar 9, 2015

St. Patrick’s Day is one of my very favorite days of the year. And what’s the best way to celebrate the best day of the year? With ice cream that is also coffee. Or coffee that is also ice cream.

Three years ago I would have been celebrating by knocking back several Irish Car Bombs before 9am. Fast forward, I prefer my irish cream in the form of gelato. #GettingOld

So technicallyyyy this is an Italian specialty you see here is called Affogato. AKA indulegent gelato with an espresso pour over. (Say whatttt?)

But today we’re making it Irish. Because we’re adding Irish cream. Creamy Kerrygold Irish Cream to be exact, making it the best damn St Patty’s breakfast/dessert/snack/whatever you’ve ever had. Here’s how to do it:


  • ½ cup sugar
  • 1⅔ cup whole milk
  • 1⅓ cup heavy cream
  • 1 T. vanilla extract
  • ⅓ cup Irish cream (I used Kerrygold!)


Mix all ingredients together in an ice cream maker. (I used my mom’s that I’m pretty sure she’s had since 1980. It’s older than I am.)  Once it’s mixed for about 20-30 minutes, it will still be very soft due to the alcohol in the Irish cream, that’s okay.

Pour into a deep baking sheet (I actually used a pie pan) and spread around evenly with a spatula. Pop it in the freezer (try putting it at the bottom of a drawer, where it’s the very coldest.) Ideally, it should sit for a day or so to harden, but it should be good even after a few hours.

Once it’s frozen to your liking, spoon out a few scoops in each glass or cup, and finish by pouring over your favorite espresso. (If you don’t have a fancy espresso machine at home, that’s okay, regular coffee also tastes awesome!) You could also pour over a Guinness to make some insane Irish Car Bomb floats!


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