Ingredients
– 4 cups freshly brewed strong coffee
– 1 cup granulated sugar
– 1 teaspoon vanilla
– 2 cups chilled heavy cream
– 3 tablespoons granulated sugar
Instructions
1-Freeze the mixture for 1 hour, then remove it and use a potato masher to break up icy chunks before stirring and returning it to the freezer.
2-Repeat the process after another hour, mashing and stirring to keep the texture even.
3-If it’s not slushy yet, freeze for an additional 30-45 minutes, break up the chunks again, stir, and then freeze for at least 3 hours or overnight.
4-Before serving, scrape the frozen mixture with a fork to form icy flakes, scoop it into bowls, and freeze for at least 1 hour or up to one month.
5-For the whipped cream, beat the chilled heavy cream and granulated sugar together until soft peaks form.
6-To serve, layer the granita and whipped cream in a glass or jar, finishing with whipped cream, and serve right away.
Last Step:
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☕ Any strong brewed coffee, including decaf, can be used for the granita.
❄️ Granita can be stored frozen for weeks without loss of flavor.
🍦 Whipped cream is best made fresh but can be prepared up to one day ahead for convenience.
- Prep Time: 10 minutes
- Freezing and scraping time: Several hours to overnight
- Category: Dessert
- Method: Freezing and whipping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 31 g
- Sodium: 19 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 67 mg