Vanilla Espresso Granita
Author: April | Food n' Focus
  • 2 cups freshly-brewed espresso or strong coffee
  • 6 tablespoons granulated sugar
  • Whipped topping from a can
  • 1 cup Dunkin’ Donuts® Vanilla Creamer
  1. When espresso is still hot, stir in sugar. Chill espresso in fridge until completely cold. Once cooled, pour into a large, wide baking dish; I’d recommend something ceramic, glass or enameled over a metal-surfaced baking pan. Freeze for one hour, then remove the mixture and scrape with two forks to break up the ice. (Your freezing time will vary, depending on the temperature and muscle of your freezer.) Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it again with forks every 30 minutes or so.
  2. Meanwhile, place the Dunkin’ Donuts® Vanilla Creamer into a separate metal cake or pie pan and freeze alongside of the espresso. Scrape the creamer in a similar fashion.
  3. To serve, fill the bottom of 8 small dishes with the Dunkin’ Donuts® Vanilla Creamer that has been frozen. Top each glass with the frozen espresso and add a dollop of whipped cream before serving.
Recipe by Food n' Focus - Food, Travel, Photography at