Espresso granita served with vanilla ice cream and chocolate shavings. It has the flavor profiles of an affogato and a caffe con panna.
You’ve already enjoyed your morning coffee.
Perhaps you’re already on your third cup of coffee day.
But, you’re still craving more!
No need to pour another cup. I present you a far better, far tastier solution.
Espresso granita with a double scoop of vanilla ice cream!
Table of Contents
Frozen Espresso Dessert
Summer heat is on! That means it’s time for frozen treats, no bake desserts, and plenty of ice cold beverages.
Last week I shared this refreshing strawberry basil granita.
It was so good that I had to make a second granita right away.
Just like popsicles, you can pretty much freeze anything into a tasty granita.
If given the choice between a cup of coffee or an espresso granita… hands down espresso granita! Especially if ice cream is involved.
Granita Affogato
Coffee and cream is so passé. Espresso and ice cream is a winner.
Have you ever had an affogato?
It’s a scoop of vanilla ice cream (or gelato) with a shot of espresso poured over. DELICIOUS!
The espresso granita with ice cream is pretty much the same concept, except instead of hot espresso you get frozen espresso.
With this version of a frozen affogato, you can eat slower and truly savor this flavors of this perfect pick-me-up dessert.
While I used vanilla ice cream, if you’re a true coffee-holic, I suggest making this dessert with coffee ice cream.
Related delicious summer frozen treats to enjoy:
- Strawberry cheesecake ice cream
- Mais con yelo
- Almond mocha ice cream bars
- Passion fruit rosé popsicles
Espresso Granita with Vanilla Ice Cream
Ingredients
- 1 ¾ cup (12 oz) strong espresso, warm
- ¼ cup granulated sugar
- vanilla or coffee ice cream, store-bought or homemade
- shaved dark chocolate, to garnish
Instructions
- Stir together espresso and sugar until sugar has dissolved. Pour mixture into a freezer safe baking pan/dish. Freeze for 30 minutes. Remove from freezer and use a fork to stir up the icy liquid. Return to freezer and continue to remove every 30 minutes to scrape contents. It should take about 90 minutes to 2 hours until the mixture has turned into ice crystals.
- Scoop ice cream into serving dish and top with espresso granita. Garnish with chocolate shavings, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
What a delicious and refreshing idea to make an espresso flavoured granita. I have only ever had fruity granitas before so this recipe is one I must try.
Wow you certainly seemed like you had a busy weekend!!! School got out so all I’ve been doing is relaxing…
This does look quite refreshing though! ;D
Lucas is ALL over the affogato so I’m certain he’ll love this espresso granita. His birthday is next week so I think I’m going to have to make this for him as a surprise!
What a perfect summer treat! I love affogatto – but this treat steps that up a notch and you can enjoy it for even longer! Perfect for keeping us ‘oldies’ fuelled for some summertime (or wintertime as it is here) fun!
Hmm…why haven’t I thought of this before??? xP This sounds absolutely divine! It’s really like a fancier version of affogato!
Awww sounds like you had the best of weekends, though, and a huge congratulations to your best friend~it’s amazing to witness our loved live out their lives to the fullest. Also, as much fun as I could have the time of my life on a given occasion, I cannot do 19 hours straight. I’m definitely a morning person but by the time 8/9pm hits I start to veg out in my mind, haha.
Yes, Maryanne these are the perfect summertime treat!! Will be making lots of these!!