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Active Time
15 minutes
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Total Time
2 hours 15 minutes
Ingredients
Makes 4 servings or about 3 3/4 cups
Step 1
Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.
Step 2
Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.
Step 3
Divide granita among serving dishes and top with whipped cream.
Though consistency of granita is best the day it's made, it can be frozen 1 day ahead. Scrape with a fork to lighten before serving.
Leave a Review
Reviews (4)
Back to TopMake sure you use strong coffee for this! I tried it with cold-brew coffee (another topic on its own), and it was not good. But the first time I made it, with double-strength coffee, it was great! I put it in a glass with half-and-half and enjoy iced coffee!
sherivan
Colorado
11/19/2020
Excellent recipe...brings back great memories of Rome.
marian123
Aventura, FL
2/9/2015
This was great! The vanilla really adds richness to the flavor without changing the texture. I only used 1/3 cup sugar, which made the sweetness more like coffee with sugar than like coffee ice cream. Also, let it cool for an hour or two before you put it in the freezer.
Jenmark
San Mateo, CA
8/13/2005
forn those who have not made granita before, this is a great intro to a technique that you can take far (think campari and grapefruit, or yuzu and midori). A reall beautiful, elegant dessert that takes litle effort and no special equipment. i use espresso crystals for speed and consistency, and often spike it with bourbon. serve with barely sweetened whipped cream and chocolate shavings.
Anonymous
SFCA
3/28/2005
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