Coffee and Cream Granita
An easy, 4-ingredient recipe for coffee and cream granita, that you can serve as a refreshing frozen dessert, or drink like iced coffee.
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Equipment
- 2-3 quart lidded baking dish
Ingredients
- 4 cups (32 oz) double strength brewed coffee, either regular or decaf
- ¼ - ¾ cup granulated sugar (use 1/4 cup if you like your coffee barely sweetened, and up to 3/4 cup if you prefer sweet coffee)
- 2 tsp vanilla extract
- ½ cup heavy whipping cream (or your favorite non-dairy cream)
Instructions
- Before you get started, clear a space in your freezer for your baking dish to sit flat and level. Your dish needs to have at least a 2-quart capacity, because the granita will double in volume as it freezes and as you fluff up the ice crystals.
- Brew the coffee (or use prepared cold-brew coffee). I like to make my own, though, so I can make it double strength. Stir in the sugar and vanilla, then refrigerate the coffee until well chilled.
- Once the coffee is cold, combine the coffee and cream in your dish. Cover with the lid and freeze for 1 hour.
- Use a fork to scrape the ice crystals that are forming around the edge of the coffee mixture back into the center of the dish. Return the dish to the freezer and continue to scrape and stir it with a fork every 1 1/2 hours for the next 8-10 hours. As it freezes and you continue to break up the ice crystals with a fork, the granita will go from liquidy to slushy to light, fluffy and sparkly.
- Once the granita is fluffy, you can spoon it into chilled glasses and serve it right away, or leave it in the freezer to serve the next day. You can also stop when the granita is slushy, pour it into tall glasses and serve with straws, to drink like a frappuccino or iced coffee.
Notes
Store the granita in an airtight container in the freezer for up to 2 weeks.
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