Description
Espresso Granita with Vanilla Ice Cream is a bold, icy coffee dessert topped with creamy vanilla ice cream, perfect for a refreshing summer treat or after-dinner indulgence.
Ingredients
2 cups freshly brewed espresso (or strong coffee)
¼ cup sugar (adjust to taste)
1 teaspoon vanilla extract
1 cup vanilla ice cream
Chocolate shavings or cocoa powder (optional for garnish)
Instructions
- Brew 2 cups of espresso and stir in sugar while hot until dissolved. Add vanilla extract and allow to cool slightly.
- Pour the sweetened espresso mixture into a shallow baking dish and place in the freezer.
- After 30 minutes, scrape the frozen edges with a fork to create ice crystals. Repeat scraping every 30 minutes for 2–3 hours until fully frozen and fluffy.
- Spoon the granita into glasses and top each with a scoop of vanilla ice cream.
- Garnish with chocolate shavings or cocoa powder if desired. Serve immediately.
Notes
Use coconut or almond-based vanilla ice cream for a dairy-free option.
Drizzle an extra shot of espresso over the ice cream for added richness.
Add chocolate shavings or cocoa powder as a garnish for a fancy touch.
Store leftover granita covered in the freezer; re-scrape before serving to refresh texture.
Best enjoyed fresh for lightest, fluffiest texture.
Nutrition
- Serving Size: 1 serving
- Calories: approx. 200-250 kcal
- Sugar: 20-25 g
- Sodium: 10-20 mg
- Fat: 7-9 g
- Saturated Fat: 5-6 g
- Unsaturated Fat: 1-2 g
- Trans Fat: 0 g
- Carbohydrates: 30-35 g
- Fiber: 0 g
- Protein: 2-3 g
- Cholesterol: 25-35 mg
