This coffee granita recipe is part of a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
I love coffee everything. Hot coffee, cold coffee, coffee ice cream, coffee candies … truly everything. And I love International Delight Sweet Cream coffee creamer {it’s a permanent staple in our refrigerator}. This week I combined those two favorites in a simple and amazing dessert that’s a new favorite for summer {or any time, really}: coffee granita with sweet cream!
A pan of coffee granita could not be easier to make! It’s quick and simple and you just have to allow for freezing time.
In an 8-inch glass pan, stir together
4 cups of hot, strong coffee
1/2 cup white sugar and
2 teaspoons vanilla.
{If you’re serving a crowd, double the recipe and make it in a 9×13 pan.} Stir until the sugar is fully dissolved and then place the pan flat in the freezer. Stir with a fork every thirty minutes. When the mixture is fully frozen, use a fork to scrape it until the glass pan is full of a slushy coffee mixture.
Scoop the coffee granita into a dish or bowl …
… and drizzle lightly with International Delight Sweet Cream coffee creamer. The sweet cream is the perfect balance for the crisp, rich coffee flavor in the granita and the sugar-free version of the creamer tastes equally great if you’re trying to watch your calorie intake!
Serve immediately.
This lovely dessert is not too sweet and has a deep, rich flavor that’s a perfect ending for any summer meal. Skip the after-dinner coffee and serve this granita instead!
For more coffee recipes, be sure to check out this coffee punch that’s been pinned thousands of times …
… the very best coffee frosting recipe {try it on chocolate cake or storebought brownie bites!} …
… and frosted coffee, a delicious at-home version of the Chick-Fil-A treat!