☕ AFFOGATO 🍨

For most of history, dessert wasn’t a fat bomb — it was a carbohydrate-forward, dairy-based ritual meant to end a meal with warmth, satisfaction, and calm. Italian classics like the affogato reflect this perfectly: sugar, milk, and coffee, with very little fat. Modern desserts flipped the script by combining high sugar with high fat, which is far more taxing on digestion, blood sugar regulation, and metabolic health. By returning to low-fat, milk-based desserts, we can enjoy sweetness in a way that actually supports metabolism, lowers stress hormones, and feels good both during and after the meal.

Affogato literally means “drowned” — vanilla ice cream drowned in hot espresso.
Simple, elegant, and deeply satisfying with almost no fat.

Ingredients (1 serving)

• ½–¾ cup low-fat or skim-milk vanilla ice cream (see recipes below)

• 1 shot hot espresso (or very strong brewed coffee)

• Optional: extra sugar to taste, pinch of salt, splash of vanilla, drizzle of caramel sauce.

Instructions

1. Scoop vanilla ice cream into a small glass or bowl.

2. Brew espresso fresh.

3. Pour hot espresso directly over the ice cream.

4. Add sugar if desired (don’t be shy — this is dessert).

5. Eat immediately while hot + cold contrast is perfect.

Pro-Metabolic Notes

• Sugar + dairy helps lower cortisol

• Coffee improves glucose disposal

• Low fat keeps digestion light and insulin effective

• Use decaf espresso for an evening version

🍦 LOW-FAT VANILLA ICE CREAM (NINJA CREAMI)

Creamy, scoopable, and shockingly good with almost no fat.

Ingredients (1 pint)

• 1½ cups skim milk

• ½ cup nonfat Greek yogurt (or more skim milk)

• ⅓–½ cup sugar (to taste)

• 1 tsp vanilla extract

• Pinch of salt

• Optional: ½ tsp gelatin bloomed in 1 tbsp warm water (extra creaminess)

Instructions

1. Whisk all ingredients until fully dissolved.

2. Pour into Ninja Creami pint.

3. Freeze 12–24 hours.

4. Spin on Lite or Ice Cream setting.

5. Re-spin once if crumbly. Add a splash of skim milk if needed.

Texture Tips

• Sugar is essential — don’t under-sweeten.

• Gelatin improves body without fat.

• This base works perfectly for affogatos, floats, and sundaes.

🍨 LOW-FAT VANILLA ICE CREAM (NO MACHINE)

This version is closer to a soft-serve / semifreddo style, but it’s creamy, satisfying, and very low-fat.

Option 1: Gelatin-Set & Frozen (Simplest)

Ingredients

• 2 cups skim milk

• ½–⅔ cup sugar (to taste)

• 1 tsp gelatin (or 1½ tsp for firmer texture)

• 1 tsp vanilla

• Pinch of salt

Instructions

1. Bloom gelatin in 2 tbsp warm water and set aside.

2. Heat skim milk, sugar, and salt gently until hot but not boiling.

3. Remove from heat and whisk in bloomed gelatin until fully dissolved.

4. Stir in vanilla.

5. Chill completely in the refrigerator.

6. Pour into a shallow dish and freeze.

7. Stir every 30–45 minutes for 3–4 hours, or blend once frozen for a smoother texture.

Result: smooth, scoopable, low-fat ice cream texture.

Option 2: Blender Hack (Fastest)

Ingredients

• 2 cups frozen skim milk cubes (freeze in ice trays)

• ¼–½ cup sugar

• 1 tsp vanilla

• Pinch of salt

Blend hard until creamy. Eat immediately like soft serve.