This is the Kāpiti Affogato, featuring coffee-infused ice cream swirled with vanilla bean ice cream. It contained 1.2% coffee and less than 0.5% vanilla bean seeds.

The ice cream presented in a rounded rectangular form tapering slightly at one end, coated evenly in a dark brown milk chocolate shell. Aroma opened with soft milk chocolate sweetness supported by mild roasted coffee notes.

Initial contact delivered immediate milk chocolate flavour as the shell fractured cleanly on biting through. The coating produced a crisp snap before melting rapidly into a rich and rounded chocolate profile with gentle cocoa warmth. Texture established strong contrast between the brittle chocolate shell and the smooth frozen interior, though the shell was prone to shedding shards during eating.

Through the mid-palate, the chocolate coating gave way to the coffee and vanilla ice cream centre. The coffee profile remained relatively restrained, functioning more as a flavouring note within the vanilla base rather than asserting itself as an equal counterpart. While the combination broadly recalled the flavour structure of an affogato, the coffee lacked the roasted bitterness and aromatic intensity needed to fully anchor the concept. As a result, the profile leaned closer towards coffee-flavoured vanilla ice cream than a balanced interplay between espresso and vanilla. Texture remained consistently smooth and creamy through the body, with the vanilla bean contributing subtle aromatic depth.

Towards the finish, the coffee notes receded further into sweet creaminess while the milk chocolate lingered on the palate. Aftertaste carried mild roasted coffee aromatics alongside residual dairy sweetness and chocolate richness.

Overall, an ice cream bar with a layered chocolate-to-coffee flavour progression and cohesive textural contrast, resulting in an enjoyable but coffee-light interpretation of affogato.

This Kāpiti Affogato contained 400 mL (100 mL x 4 serves). It was produced in New Zealand and purchased in Auckland, New Zealand in 2026.