Best Cardamom Coffee And Cream Granita Recipes

Coffee Granita with Whipped Cream image

Provided by Valerie Bertinelli

Categories dessert

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 6

2 cups strong brewed espresso or coffee, warm
2/3 cup sugar
2 tablespoons coffee liqueur
1 1/2 teaspoons vanilla extract
Whipped cream, for serving
Fresh mint leaves, for serving

Steps:

Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours.
Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.

Coffee Granita image

Provided by Giada De Laurentiis

Categories dessert

Time 4h10m

Yield 6 servings

Number Of Ingredients 6

3 cups warm coffee
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
Whipped cream (lightly sweetened), for serving, optional
Limoncello, for serving, optional

Steps:

In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello.

Coffee Granita (with Sweetened Whipped Cream) image

Provided by Ina Garten

Categories dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 8

2 cups hot freshly brewed strong coffee
1/2 cup sugar
1 teaspoon coffee liqueur, such as Tia Maria
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture in a flat pan that's about 9 by 13-inches. Place the pan in the freezer for one hour, until it starts to become slushy around the edges. Rake the mixture with a large fork to break up the crystals and place it back into the freezer. Every 30 minutes, rake the mixture until it is completely frozen and granular throughout. Freeze until ready to serve.
Spoon the granite into pretty stemmed glasses and top with a dollop of whipped cream. Serve immediately.
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peak.