White Chocolate Iced Coffee Granita

What if iced coffee was a granita? Two cups of iced coffee mixed with white chocolate liqueur and lemon zest, frozen in a baking dish and scraped with a fork every twenty minutes until you have a pile of coffee-flavoured ice crystals. Topped with white chocolate whipped cream and a dusting of cocoa powder.

The lemon zest is the surprise. It cuts through the sweetness of the white chocolate and the coffee, adding a brightness you would not expect. The whipped cream has more white chocolate liqueur and vanilla extract whisked in until stiff peaks form.

Tips for Making White Chocolate Coffee Granita

Scrape every twenty minutes

Set a timer. The granita freezes from the edges inward, and you need to scrape those frozen edges back into the liquid centre with a fork each time.

Four to five rounds of scraping produces the right texture: loose, flaky ice crystals. If you forget and it freezes solid, let it sit on the counter for ten minutes and then scrape.

Whip the cream with the liqueur

The whipped cream topping has heavy cream, sugar, vanilla extract, and a tablespoon of white chocolate liqueur. Whisk until stiff peaks.

Do not over-whip. Stiff peaks hold their shape on top of the granita, but beyond that the cream turns grainy.

White Chocolate Iced Coffee Granita

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• Author: Chris Cockren
• Total Time: 10 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

A frosty coffee dessert perfect for a hot day. Easy to make and even easier to enjoy!

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Ingredients

Units USM

• 2 cups (473 ml) International Delight Iced Original Coffee
• 2 tablespoons white chocolate liqueur
• 1/2 lemon zest
• Whipped Cream
• Cocoa powder
• 1 cups (237 ml) heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon white chocolate liqueur

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Instructions

1. Combine iced coffee, 2 tablespoons of liqueur, and lemon zest in an 8-inch square baking dish. Cover with plastic wrap and place in the freezer on a level surface.
2. After about 20 minutes, scrape ice crystals with a fork. Repeat about every 20 minutes until the mixture is frozen into a pile of flaky ice crystals. Allow the mixture to sit in the freezer for an additional 15 minutes to firm up before serving.
3. Divide among 4-6 glasses and top with whipped cream and a dusting of cocoa powder.

For the Whipped Cream

1. Place heavy cream, sugar, vanilla extract, and 1 tablespoon of white chocolate liqueur into a mixing bowl and whisk until stiff peaks form.

Notes

• For a stronger coffee flavor, use freshly brewed, chilled strong coffee instead of pre-made iced coffee.
• If you don’t have white chocolate liqueur, you can substitute with an equal amount of white chocolate syrup or melted white chocolate (stirred in until fully incorporated).
• For optimal texture, make sure your heavy cream is very cold before whipping for the whipped cream topping.

• Prep Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 25
• Sodium: 50
• Fat: 15
• Saturated Fat: 10
• Unsaturated Fat: 3
• Carbohydrates: 25
• Fiber: 1
• Protein: 2
• Cholesterol: 20

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