Coffee Granita with Sweet Cream

This coffee granita recipe is part of a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

I love coffee everything. Hot coffee, cold coffee, coffee ice cream, coffee candies … truly everything. And I love International Delight Sweet Cream coffee creamer {it’s a permanent staple in our refrigerator}. This week I combined those two favorites in a simple and amazing dessert that’s a new favorite for summer {or any time, really}: coffee granita with sweet cream!

A pan of coffee granita could not be easier to make! It’s quick and simple and you just have to allow for freezing time.

In an 8-inch glass pan, stir together

4 cups of hot, strong coffee

1/2 cup white sugar and

2 teaspoons vanilla.

{If you’re serving a crowd, double the recipe and make it in a 9×13 pan.} Stir until the sugar is fully dissolved and then place the pan flat in the freezer. Stir with a fork every thirty minutes. When the mixture is fully frozen, use a fork to scrape it until the glass pan is full of a slushy coffee mixture.

Scoop the coffee granita into a dish or bowl …

… and drizzle lightly with International Delight Sweet Cream coffee creamer. The sweet cream is the perfect balance for the crisp, rich coffee flavor in the granita and the sugar-free version of the creamer tastes equally great if you’re trying to watch your calorie intake!

Serve immediately.

This lovely dessert is not too sweet and has a deep, rich flavor that’s a perfect ending for any summer meal. Skip the after-dinner coffee and serve this granita instead!