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Refreshing Frozen Espresso Granita Recipe with Creamy Whipped Top

frozen espresso granita - featured image

A simple and refreshing frozen espresso granita topped with lightly sweetened whipped cream, perfect for warm weather and quick to make at home.

Ingredients

Scale
  • 2 cups (480 ml) freshly brewed strong espresso or very strong coffee
  • ยฝ cup (100 g) granulated sugar
  • ยฝ cup (120 ml) water
  • 1 cup (240 ml) cold heavy cream
  • 1 tablespoon powdered sugar (optional)

Instructions

  1. Brew 2 cups (480 ml) of strong, hot espresso using your machine or preferred method. Let cool slightly for about 10 minutes.
  2. In a medium saucepan, combine ยฝ cup (120 ml) water and ยฝ cup (100 g) granulated sugar. Heat over medium, stirring until sugar dissolves completely. Remove from heat and cool to room temperature (about 15 minutes).
  3. Once espresso and syrup are cool, combine them in a bowl or shallow pan and stir gently.
  4. Place mixture in a shallow pan and freeze. After 30 minutes, scrape ice crystals with a fork. Repeat scraping every 30 minutes for 3 to 4 hours until granita is fully frozen and fluffy.
  5. Chill mixing bowl and beaters for 10 minutes. Pour 1 cup (240 ml) cold heavy cream into bowl, add 1 tablespoon powdered sugar if desired, and whip on medium-high speed until soft peaks form (3-4 minutes).
  6. Spoon frozen granita into glasses or bowls and top generously with whipped cream. Garnish with cocoa powder or coffee beans if desired.

Notes

Scrape the granita every 30 minutes to avoid solid ice blocks and achieve fluffy texture. Use strong espresso or cold brew concentrate diluted with water. Chill cream and tools before whipping. For dairy-free, substitute heavy cream with chilled coconut cream. Optionally add coffee liqueur or amaretto before freezing for an adult twist.

Nutrition

Keywords: espresso granita, frozen coffee, whipped cream topping, summer dessert, easy coffee recipe, refreshing coffee treat