Iced Coffee Granita with Maple Orange Cream

This recipe layers Italian hazelnut Frangelico liqueur and coffee with sweetened orange maple whipped cream
Iced Coffee Granita with Maple Orange Cream.

Emily Brees

Emily Brees of Oat and Sesame, goes icy with her recipe for Iced Coffee Granita with Maple Orange Cream. She layers Italian hazelnut Frangelico liqueur and coffee with sweetened orange maple whipped cream and reports that these may even be better in ice pop form! 

This recipe does require a little make ahead prep, but it provides deliciousness you need and deserve on hot summer days.

 

6
Servings
218
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups strongly brewed coffee, chillded
  • 1 Cup Frangelico liqueur
  • 1 1/2 Cup heavy cream
  • 1-2 Tablespoon maple syrup (depending on how sweet you like your cream)
  • 1 Tablespoon vanilla bean paste
  • zest of 1 orange

Directions

Brew 4 cups of strong coffee and let it cool to room temperature. Place in a freezable container and stir in Frangelico. Cover and place in the freezer overnight. (you can freeze this for 5-6 hours and have a nice slushy granita if you can't wait!)

In another bowl, mix heavy cream, maple syrup, vanilla bean paste and orange zest. Cover and refrigerate overnight to let flavors blend.

Place 4 glasses in the fridge or freezer to keep your granita extra cold when you are ready to enjoy.

The next day, give your heavy cream a whip with a hand mixer until it forms a light whip cream. Taste and add more maple syrup if you'd like it sweeter. Return it to the fridge until ready to serve.

Then remove the coffee mixture and let sit at room temp for 5 min. to loosen the granita.

Once it starts to loosen, take a fork and scrape the surface to break up the pieces into shaved ice.

Divide into the 4 chilled glasses, layering the coffee, then whip cream and so on.

Sit back and enjoy the world.

 

For Ice Pop Version:

You have two options -Mix the coffee and cream together for a swirled popsicle and pour into your popsicle containers and freeze. Or you can alternate the layers of coffee mixture and cream, freezing until each layer is set before adding the next.

Nutritional Facts

Total Fat
16g
23%
Sugar
9g
10%
Saturated Fat
9g
38%
Cholesterol
51mg
17%
Carbohydrate, by difference
9g
7%
Protein
3g
7%
Vitamin A, RAE
153µg
22%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
62mg
6%
Choline, total
12mg
3%
Fluoride, F
2µg
0%
Folate, total
2µg
1%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
69mg
10%
Selenium, Se
3µg
5%
Sodium, Na
82mg
5%
Vitamin D (D2 + D3)
1µg
7%
Water
187g
7%

Iced Coffee Shopping Tip

When buying coffee for iced coffee, remember that the quality matters just as much as when you are purchasing coffee you intend to brew hot, and that you may want to buy more of it at a time in order to make a concentrate that can last in your fridge.

Iced Coffee Cooking Tip

Cold-brewing iced coffee is a simple but time-consuming process that can leave you with enough java for a week. It's a great activity for a lazy weekend afternoon.