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Espresso Granita With Whipped Cream

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Start your day as the Italians do: with frozen coffee and freshly whipped cream
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.

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
Servings8
Calories Per Serving145
Total Fat11g17%
Sugar10gN/A
Saturated7g35%
Cholesterol41mg14%
Protein0.7g1.4%
Carbs11g4%
Vitamin A122µg14%
Vitamin C0.3mg0.5%
Vitamin D0.2µg0.1%
Vitamin E0.3mg1.6%
Vitamin K1µg1%
Calcium21mg2%
Folate (food)2µgN/A
Folate equivalent (total)2µgN/A
Magnesium50mg13%
Monounsaturated3gN/A
Niacin (B3)3mg16%
Phosphorus23mg3%
Polyunsaturated0.5gN/A
Potassium92mg3%
Riboflavin (B2)0.1mg8.3%
Sodium20mg1%
Sugars, added9gN/A