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Espresso Granita with ice cream | the little epicurean

Espresso Granita with Vanilla Ice Cream

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!
Prep Time: 2 hrs
Total Time: 2 hrs
Course: Dessert
Cuisine: American, Italian
Keyword: espresso granita, frozen espresso, granita affogato, coffee dessert
Servings: 4
Author: Maryanne Cabrera


  • 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


  • 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.