Ever since having diabetes and commiting to Low Carb, I’ve been trying to figure out a way to make a really delicious Low Carb ice cream.
My biggest successes so far have come from pureeing frozen fruit with a little cream like this No-churn Cherry Ice Cream.
However this coffee granita has been my new favourite iced dessert. It takes ‘iced’ coffee to new heights.
I love the idea of granita where you actually encourage the ice crystals (like in a slushie) instead of always fighting against them as in ice cream.
Plus it couldn’t be easier to make, just pop everything in the freezer, stir a couple of times and you’re good to go.
If you’re sensitive to caffeine like I am, use decaf coffee and you’ll be able to enjoy this and still sleep like a baby.
enough for 2
takes 6 hours freezing
1 cup black coffee, cooled
1 teaspoon vanilla extract
1 tablespoon vodka
1/16th teaspoon pure stevia powder*
double cream or whipped cream, to serve (optional)
1. Combine coffee, vanilla, vodka and stevia in a freezer proof container. Freeze 3 hours.
2. Stir, using a fork to smash any ice crystals around the edge. Then freeze another 2-3 hours stirring wiht a fork every hour or so.
3. To serve, use your fork to break up the ice crystals, divide between two cups and top with cream (if using).
Variations & Substitutions
*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/8 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia. I don’t use it here because it doesn’t freeze well.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.
sugar – use a little sugar or maple syrup to sweeten instead. About 2-3 tablespoons should be enough. If using sugar, make sure it dissolves in the hot coffee before freezing.
dairy-free – skip the cream or use whipped coconut cream.
alcohol-free – the vodka really helps prevent the ice crystals freezing in a whole block. If you want to omit the booze, stir more frequently with your fork.
chocolate chunk – stir in shaved chocolate with the ice crystals before serving.
short on time – serve dark chocolate.
Waste Avoidance Strategy
coffee / vanilla extract / pure stevia powder / vodka – keep in the pantry.
cream – unopened cartons will generally keep in the fridge for another week. If you need to store for longer, just pop in the freezer in a sealed container. Or freeze in icecube trays so you can easily defrost just what you need.
Prepare Ahead
A must! Will keep in the freezer for months but will go harder with time. Best within the first week.