Espresso Granita Sundaes
This recipe is kind of a combination of two from my favorite source right now, Cook This Not That, however, I'm not sure how well it keeps within their guidelines, but I hope it's somewhere in there, since I'm just "mashing" two of their recipes together.
- 4
Ingredients
- 2 cups espresso, or very strong brewed coffee, warmed
- 1/2 cup sugar
- Light whipped topping (Redi-whip or fresh)
- 1/2 cup shaved dark chocolate (or 4 Tbsp Hershey's Dark Chocolate Syrup)
- 4 scoops vanilla ice cream (preferably Breyer's All Natural)
Preparation
Step 1
Combine the espresso with the sugar and stir until the sugar dissolves (if the espresso has cooled, you may need to microwave it for 45 seconds to help the sugar dissolve). Pour the mixture into a shallow metal baking pan (there should be about an inch of liquid) and place in the freezer.
After 15 to 20 minutes, just as the mix has begun to freeze, remove the dish from the freezer and use a metal fork to scrape the ice crystals developing on the surface. Careful scraping will help you achieve a light, almost creamy granita, rather than a chinky, icy one. Repeat this step once every 30 to 45 minutes until the granita is entirely frozen.
For each serving, place a scoop of ice cream in the bottom of a glass, then place a small scoop of the granita on top. Top with a spoonful of whipped topping and a bit of the chocolate (or 1 Tbsp of sauce).