Coffee Granita with Whipped Topping

PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
A cup of espresso equals about 1⁄4 cup of liquid, so you will need to make many cups if you use espresso here.


Instant espresso

2 cup(s), hot or very strong brewed coffee

Packed brown sugar

½ cup(s)

Table salt


Fat free whipped topping

½ cup(s)


  1. Combine the espresso, brown sugar, and salt in a medium bowl; stir until the sugar is dissolved. Cool to room temperature, then cover and refrigerate until thoroughly chilled, about 1 hour.
  2. Pour the coffee mixture into an 8-inch square baking pan. Cover tightly with foil and freeze until frozen along the edges, about 1 hour. With a fork, scrape the ice at the edges in toward the center. Repeat every 30 minutes, until the granita is semifirm, about 2 hours.
  3. Use a fork to scrape across the surface of the granita, transferring the ice shards to 4 glass dishes or wineglasses. Top each serving with 2 tablespoons whipped topping and serve at once. Yields 3⁄4 cup granita and 2 tablespoons whipped topping per serving.


We suggest strong brewed coffee as an alternative, which can be caffeinated or decaffeinated. Or save time and go to your favorite coffee shop and buy the coffee already made.