Back to Cappuccino Granita

Print Options


Card Sizes

Cappuccino Granita Recipe

Cappuccino Granita Recipe

“I served this easy frozen dessert when a friend came to lunch during a heat wave. With coffee as the starring ingredient, it was a cool treat on a scorcher of a day.” —Sally Sibthorpe, Shelby Township, Michigan
TOTAL TIME: Prep: 10 min. + freezing YIELD:6 servings


  • 1/4 cup sugar
  • 1 envelope unflavored gelatin
  • 2 cups hot strong brewed coffee or cappuccino
  • 1/2 cup refrigerated hazelnut nondairy creamer
  • 1/4 cup chopped hazelnuts or walnuts
  • 6 Pirouette cookies or cookies of your choice


  • 1. In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer.
  • 2. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies. Yield: 6 servings.

Recipe Note

Editor's Note: This recipe was tested with Pepperidge Farm Pirouette cookies.

Nutritional Facts

1 each: 156 calories, 7g fat (1g saturated fat), 1mg cholesterol, 27mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Cappuccino Granita

Sort By :

Average Rating
darnell moser
Reviewed Apr. 10, 2011

"I made this dessert for my husband a while back and he really liked it (he puts hazelnut creamer in his morning coffee, so it was a natural for him). The recipe worked great just as printed, and was yummy without any cookies to accompany it. Thanks for sharing the recipe, Sally!"

Loading Image