Imagine easy and immediate access to an iced coffee treat on a hot summer day. This Iced Coffee Granita with Maple Orange Cream is exactly that and much more!

Usually there is a moment in late spring/early summer when I instinctively switch over to iced coffee instead of a hot brew. Anyone else with me on this? It’s part of the changing of the seasons. Just like when I start using pumpkin spice in my coffee.

I use a cold brew system called the Toddy Cold Brew that I received as a gift (thanks Kirsti and Scott). It’s an awesome kitchen gadget to have during iced coffee season! Check it out if you love smooth iced coffee!

It’s been so hot this week that I’ve been craving ice cold treats. Yesterday I whipped up some Watermelon Mint Slushies. Despite the brain freeze, they were just what I needed. Today we’re going the coffee route.
Italian hazelnut Frangelico liqueur & coffee layered with sweet maple orange whipped cream. The granita is perfect to serve after a dinner party or simply enjoy iced coffee on a popsicle stick – both equally delicious.

There is nothing like coming home from a long day at the office to one of these iced delights! Enjoy!

Iced Coffee Granita with Maple Orange Cream

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Prep time

24 hours

Cook time

10 mins

Total time

24 hours 10 mins

This recipe requires a little make ahead prep, but provides deliciousness you need and deserve on hot summer days.

Author: Oat&Sesame

Serves: 4 - 6

Ingredients

• 4 cups strongly brewed coffee, chilled
• 1 cup Frangelico liqueur
• 1.5 cups heavy cream
• 1-2 Tbs maple syrup (depending on how sweet you like your cream)
• 1 Tbs vanilla bean paste
• Zest of 1 orange

Instructions

1. Brew 4 cups of strong coffee and let it cool to room temperature. Place in a freezable container and stir in Frangelico. Cover and place in the freezer overnight. (you can freeze this for 5-6 hours and have a nice slushy granita if you can't wait!)
2. In another bowl, mix heavy cream, maple syrup, vanilla bean paste and orange zest. Cover and refrigerate overnight to let flavors blend.
3. Place 4 glasses in the fridge or freezer to keep your granita extra cold when you are ready to enjoy.
4. The next day, give your heavy cream a whip with a hand mixer until it forms a light whip cream. Taste and add more maple syrup if you'd like it sweeter. Return it to the fridge until ready to serve.
5. Then remove the coffee mixture and let sit at room temp for 5 min. to loosen the granita.
6. Once it starts to loosen, take a fork and scrape the surface to break up the pieces into shaved ice.
7. Divide into the 4 chilled glasses, layering the coffee, then whip cream and so on.
8. Sit back and enjoy the world.
9. 
   For Popsicle Version:
   You have two options -
   1) Mix the coffee and cream together for a swirled popsicle and pour into your popsicle containers and freeze.
   2) Alternate the layers of coffee mixture and cream. Freezing until each layer is set before adding the next.

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