Espresso Granita With Whipped Cream

Start your day as the Italians do: with frozen coffee and freshly whipped cream
Editor
Coffee Granita

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Eating ice cream for breakfast is made acceptable when you imitate this Italian summer ritual.

This recipe is courtesy of Smitten Kitchen.

8
Servings
112
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  freshly brewed espresso
  • 6  Tablespoons  granulated sugar
  • 1  Cup  heavy cream

Directions

While the espresso is still hot, stir in the sugar. Chill in the fridge until completely cold. Once cold, pour into a large, wide baking dish and freeze for 1 hour. Remove the mixture, and scrape with two forks to break up the ice. Return to the freezer and freeze until solid, about 2-3 hours, scraping it with forks every 30 minutes.

Whip the cream into soft peaks. Place one tablespoon of cream into a small glass. Scoop granita on top, and finish with a larger tablespoon of cream. Eat immediately.

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
15mg
5%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin A, RAE
45µg
6%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
24mg
2%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
6µg
2%
Magnesium, Mg
43mg
13%
Niacin
3mg
21%
Phosphorus, P
31mg
4%
Selenium, Se
2µg
4%
Sodium, Na
33mg
2%
Water
68g
3%

Whipped Cream Shopping Tip

If you're making your own whipped cream, look for confectioners' (10x) sugar and vanilla extract at the store; they will give a more refined texture and taste to whipped cream.

Whipped Cream Cooking Tip

Whip until soft peaks form – if you hold the whisk up, the cream should gently form a hook. If you whip the cream for too long, you will end up with a dense, grainy texture.