This espresso granita with ice cream follows the same concept as an affogato. Instead of pour hot espresso over ice cream, this dessert is topped with frozen espresso ice crystals. This makes for one refreshing summer treat!
Yield: serves 4
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.
Recipe for homemade coffee ice cream here.