Do you like coffee? I have a bit of an obsession with the stuff. I don’t care if it’s 100 degrees at eight in the morning, I want a hot cup of coffee! In the afternoons though, iced coffee is the way to go. Throw a little soy or coconut milk in there, mix it with some ice, and I am set.
When I found out the theme of this month’s Recipe ReDux challenge, I was stumped for a minute. I don’t think I’ve ever made a frozen dessert, unless you count ice cream cookie sandwiches. What in the world was I going to make? Then I remembered seeing Ina Garten make some kind of a coffee dessert where she kept pulling it out of the freezer to stir it with a fork. What was that? Oh yeah, a coffee granita. I can do that!
The recipe is very simple. Start by brewing 2 cups of double-strength coffee or espresso.
Mix in 1/2 cup of sugar and about a teaspoon of cinnamon. I used turbinado sugar because I prefer the flavor and the fact that it is less processed than table sugar.
Let the mixture sit until it has cooled off to room temperature. Pour into an 8-inch glass baking dish, cover with plastic wrap and set in the freezer.
Every 30 minutes, pull the coffee mixture out of the freezer and stir to break up the ice crystals that are forming.
Continue doing this for 2-3 hours until the mixture is hard enough that you need to use a fork to break up the ice. Once the granita is frozen to the correct consistency, you can either serve right away or let it sit in the freezer overnight.
Top with whipped cream and chocolate shavings. Serve in a chilled glass.
After taking the photos, I quickly grabbed a spoon and gave it a taste. If you are a coffee
freak lover like I am, you will adore this recipe. Cool, refreshing, and bursting with coffee flavor.
We made our own whipped cream using heavy whipping cream using these directions. If you are dairy-free, you could always make whipped cream out of coconut milk. Click here to watch a video on how to do it.
Be sure to check out the rest of the Recipe ReDux recipes below for more frozen desserts!
Emma Stirling – The Scoop on Nutrition
Greek Yogurt Pavlova Popsicles
Blackberry Lemon Almond Torte
Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert
Peanut Butter Banana ‘Ice Cream’ Sandwich
Peanut Butter and Jelly Ice Cream
Kat Lynch – Eating The Week
Coconut Chia-Seed Fruit Pops
Dr Barb, Nutrition Budgeteer
Simply Fruit Mango-Pineapple Sorbet
Rebecca Scritchfield – MeFirst
5-minute Frozen Peach Pie
gretchen – kumquat
chocolate “ice cream” bars
Emily Greenfield – The Nutriscientist
Honey and strawberry semifreddo
Liz Marr – Liz On Food
Peach Lavender Ice Cream
Elizabeth Jarrard- Don’t (White) Sugar-Coat It
Adult Popsicles: Frozen Boozy Treats
Regan – The Professional Palate
Frozen Samoa Pie
Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen
Healthy Blueberry and Mango Snow Cones
Jessica Fishman Levinson – Nutritioulicious
Alexandra Caspero- Delicious Knowledge
Mango & Coconut Popsicles
Karman Meyer- Nutrition Adventures
Coconut Ice Cream with Strawberry Puree
Yuri – Chef Pandita
Acerola Chia Lime Popsicles
Kristen Bourque- Swanky Dietitian
Peanut Butter Coffee Popsicles
EA Stewart-The Spicy RD
Luscious Lemonade Pie
Danielle Omar – Food Confidence RD
Banana Soft Serve
Katie Caputo- East Meats West
Auntie Rosie’s Ice Cream Pie
Alysa Bajenaru – Inspired RD
Kara Lydon – Peace, Love, and Food
Peanut Butter Banana “Ice Cream” With Dark Chocolate
Serena Ball- Teaspoon of Spice
Splendid Key Lime Frozen Yogurt
Nicole Ferring Holovach – Whole Health RD
Peaches and Rum Ice Cream Pie
Lisa @ Healthful Sense
Peanut Butter Vanilla Soft Serve
Jackie Mills – Delicious Diabetes Cooking
Summer Fruit Popsicles
Audra Losey – Nutrition Know How
Kristina LaRue – Love and Zest
Frozen Berry Yogurt