If you’re a fan of Italian summers (and coffee), you’re going to love this refreshing, frosty treat. This coffee granita with whipped cream is light, delicious, and perfect for cooling down without an ice cream maker!
What Is Coffee Granita?
Coffee granita is a classic Sicilian treat made with sweetened coffee that’s frozen and scraped into a light, icy texture. Traditionally served with freshly whipped cream and a brioche bun, it’s often enjoyed for breakfast or as a summer dessert across Southern Italy.
What makes this version special? You don’t need fancy equipment — just a freezer, a fork, and a bit of patience!
History of Sicilian Granita
Granita has ancient roots in Sicily, where people would collect snow from Mount Etna and mix it with fruit or syrup to create early versions of this dessert. Over time, the tradition evolved — and coffee granita became one of the most beloved variations, especially in cities like Catania and Palermo.
Homemade Granita with Coffee Ingredients
- 250 ml Italian coffee (1 cup) — You can also use decaf coffee.
- 250 ml cold water (1 cup)
- 80 g sugar (⅓ cup + 1 tbsp — 2.8 oz) — Choose a keto sweetener for a low-carb coffee granita
- 200 ml whipping cream (about ¾ cup) — Use plant-based whipping cream for vegan version of coffee granita
How to Make Coffee Granita (No Ice Cream Maker)
Brew the coffee. Use a Moka pot or espresso machine to make strong Italian coffee. Combine it in a saucepan with water and sugar. Heat until the sugar is fully dissolved. Add a few drops of liqueur (rum, vodka or coffee liqueur) to keep the texture extra smooth and creamy (optional)! Let the syrup cool completely (1).
Prepare the freezer container. Place a metal (or glass) bowl in the freezer while the coffee mixture cools.
Churn manually. Pour the cooled coffee syrup into the chilled bowl. Freeze for 2 hours. Then, every 30 minutes, stir the mixture with a fork or spoon to break up the ice (2). Repeat until you get a fluffy, icy consistency.
NOTE — WITH ICE CREAM MAKER. When the coffee syrup is cold, pour it into the ice cream maker and activate the creaming function until you get the desired consistency.
Make the whipped cream. When ready to serve, whip the whipping cream until soft peaks form (3). You can add a spoonful of sugar if you like it sweet.
Serve. Spoon the granita into glasses, top with a generous dollop of whipped cream, and enjoy immediately!
Homemade Coffee Granita Video Tutorial
How to Store Coffee Granita
Store leftover granita in an airtight container in the freezer up to 1 week. Before serving again, let it sit at room temperature for 10 minutes and give it a good stir or scrape to refresh the texture. The whipped cream should be prepared fresh each time.
Variations
- Keto version: Use erythritol or monk fruit sweetener instead of sugar.
- Coffee liqueur twist: Add a splash of coffee liqueur like Kahlúa for an adult version.
- Chocolate touch: Drizzle with chocolate syrup before adding whipped cream.
- Vegan version: Use plant-based cream and sweetener.
Coffee Granita with Whipped Cream, No Ice Cream Maker Required!
Ingredients
- 250 ml Italian coffee
- 250 ml cold water
- 80 g sugar
- 200 ml whipping cream
- 1 tablespoon liqueur of your choice (optional)
Instructions
- Use a Moka pot or espresso machine to make strong Italian coffee
- Combine it in a saucepan with water and sugar. Heat until the sugar is fully dissolved.
- Add a few drops of liqueur (rum, vodka or coffee liqueur) to keep the texture extra smooth and creamy!
- Let the syrup cool completely.
- Place a metal (or glass) bowl in the freezer while the coffee mixture cools.
- Pour the cooled coffee syrup into the chilled bowl. Freeze for 2 hours. Then, every 30 minutes, stir the mixture with a fork or spoon to break up the ice. Repeat until you get a fluffy, icy consistency.
- When ready to serve, whip the whipping cream until soft peaks form. You can add a spoonful of sugar if you like it sweet.
- Spoon the granita into glasses, top with a generous dollop of whipped cream, and enjoy immediately!
