Iced Coffee Granita Sundae
Inspired by techniques from NYT Cooking.
A sophisticated iced coffee dessert combining granita, ice cream and a silky chocolate-coffee syrup. Layers of texture and layers of flavour.
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Method
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Equipment
- 2 shallow lidded freezer tubs
- whisk
- bowl
- fork
- 6 tall glasses
- ice-cream scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 736 kcal |
| Protein | 10 g |
| Carbohydrate | 82.7 g |
| of which sugars | 78 g |
| of which free sugars | 76.7 g |
| Fat | 41.4 g |
| of which saturates | 26.5 g |
| Fibre | 1 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
- 200 g caster sugar
- 830 ml very strong hot black coffee
Syrup
- 2 tsp cocoa powder
Ice cream
- 460 g sweetened condensed milk
- 480 ml single cream
- 240 ml crème fraîche
- 1 tsp vanilla
- 0.5 g fine sea salt or table salt a pinch
To serve
- 40 g dark chocolate shards (optional)
- 1
Granita. Dissolve 100 g caster sugar in 530 ml very strong hot black coffee, pour into a shallow lidded tub and cool to room temperature.
- 2
Syrup. Stir the remaining 300 ml coffee with 100 g caster sugar and 2 tsp cocoa powder until dissolved, cover and chill.
- 3
Cream. Whisk together 460 g sweetened condensed milk, 480 ml single cream, 240 ml crème fraîche, 1 tsp vanilla and 1 pinch salt; pour into another shallow tub.
- 4
Freeze. Freeze both tubs for 2 h.
- 5
Break. Whisk the cream mixture hard to break the ice crystals, then freeze for 4 h or overnight.
- 6
Rake. Rake the granita with a fork every hour for about 3 h until fully crystalline, or freeze overnight and rake again just before serving.
- 7
Layer. Alternate scoops of the frozen cream mixture with the granita in a tall glass.
- 8
Serve. Pour the chilled chocolate-coffee syrup over and scatter with 40 g dark chocolate shards if desired.
Storage
Keep the granita and the ice cream covered in the freezer and the syrup covered in the fridge; rake the granita again just before serving.
