This single-serving Oreo affogato has fine cookie crumbs hidden between two scoops of ice cream, a thick Oreo-coated rim, and hot espresso poured right into the center.
0 Add the Oreo cookies to a mini food processor. Pulse until the cookies form fine, even crumbs with no large pieces remaining.
5 Note: the fine texture will help the crumbs pack into the center and cling to the ice cream around the rim.
1 Place a scoop of firm ice cream into the serving cup. Use the back of the spoon to press a deep well into the center, then fill the well with enough Oreo crumbs to create a cookie layer.
2 Cover the Oreo center with the second scoop of ice cream, pressing and smoothing it until it is level with the rim of the cup. Create a smaller well in the center of the top layer for the espresso.
3 Pour the remaining Oreo crumbs onto a shallow saucer or plate. Working quickly while the ice cream is still firm, gently press the rim into the crumbs.
4 Pour the hot espresso into the center well and enjoy immediately.
