Cranberry Kahlua Affogato

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Writer: Judy Shortsleeve

Cranberry Kahlua Affogato

Cranberry Kahlua Affogato

Course: Desserts
Servings: 4


  • 1/2 cup Presweetened dried cranberries
  • 1/2 cup Coffee liqueur such as Kahlua
  • 1 quart Chocolate ice cream
  • 2 tbsp Cinnamon with extra for garnish


  • Place cranberries in an airtight container and cover with Kahlua. Refrigerate overnight or for 24 hours. Remove cranberries from refrigerator and ice cream from freezer, allowing it to soften slightly. Dust a plate with cinnamon, and with a damp paper towel wet the rim of 4 martini glasses and coat the rim of the glasses with the cinnamon. Place 2 scoops of ice cream in each glass. Spoon 3 tablespoons of cranberries over the ice cream in each glass. Pour leftover Kahlua over the ice cream. Let ice cream stand to desired softness. Dust with cinnamon and serve. Serves 4.


This recipe is from Centerboard Inn, 8 Chester Street, Nantucket •
Photo courtesy of Barbara Gookin.
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
Tried this recipe?Let us know how it was!

Judy Shortsleeve