5.0 – 1 reviews • Gluten Free
| Level: |
Easy |
| Total: |
2 hr 15 min |
| Active: |
15 min |
| Yield: |
4 servings |
Ingredients
- 4 cups hot espresso or strong bold coffee
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Kosher salt
- 1 cup chilled heavy cream
- 1 tablespoon confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- Shaved dark chocolate, for serving
- Crushed chocolate-covered espresso beans, for serving
Instructions
- For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes.
- For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners’ sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes.
- To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
284 |
| Total Fat |
22 g |
| Saturated Fat |
14 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
0 g |
| Sugar |
20 g |
| Protein |
2 g |
| Cholesterol |
82 mg |
| Sodium |
737 mg |