In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
Return to the freezer until firm enough to scoop (about another 30-40 minutes.
Divide the granita into serving dishes and top with whipped cream.
he sugar, stir in the coffee; cool. (The cooler the
lavorings into coffee. Pour into ice cube trays until mostly frozen - about
emove saucepan from heat; add coffee and vanilla extract. Pour into
ize bowl, stir the hot coffee, sugar, and orange zest until
Mix together the warm coffee, castor sugar and stir until
Combine sugar and water in a saucepan; bring to a boil and cook over medium heat 5 minutes.
Cool; mix with the coffee.
Pour into refrigerator tray (2 trays may be needed, depending upon size) and freeze without stirring until granular.
Serve in sherbet glasses with whipped cream on top or spoon alternately coffee ice and whipped cream into parfait glass and finish off with whipped cream on top.
Serves 6.
Dissolve Splenda in coffee and pour into an 8 x 8 inch pan. Add a little chocolate for a mocha flavor.
Add whipped topping and whisk.
Freeze 2 hours.
Scrape with a fork until fluffy. Freeze one more hour and scrape again. Repeat as necessary to keep it fluffy.
Store in freezer until ready to serve. Fluff with a fork again before serving.
Serve with more whipped topping if desired and a little chocolate sauce drizzled on top.
Brew coffee strong. Transfer to heat proof container or cleaned milk jug. Store in freezer or refrigerator until cool.
Add milk, cocoa powder, and sugar to coffee. Shake well. Serve over ice.
Store in refrigerator for up to 3 days.
Instant cocoa mix can be subsituted for cocoa powder.
For frozen coffee drink, add ice and whip in blender.
ugar to freshly made hot coffee & stir until sugar has dissolved
arge bowl in freezer. Combine coffee granules and boiling water in
Note: To make frozen coffee cubes, brew a strong cup of coffee (I use instant since nobody else drinks it) and add sugar or splenda to taste. Then freeze in ice cube tray.
Blend coffee cubes and milk in blender until large chunks are gone.
Add ice cream and blend til combined and still fairly thick.
Enjoy!
Soften vanilla yogurt to spreading consistency. Spread in an even layer on bottom of crumb crust.
Drizzle with 2 tablespoons of the chocolate sauce.
Place in freezer.
Chill 1 hour or until firm.
Soften coffee yogurt to spreading consistency. Spread in an even layer over vanilla yogurt. Drizzle with remaining 1 tablespoon sauce in a lace pattern. Cover and freeze until firm.
tight fitting lid combine coffee grounds and 4 1/2
Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes.
Top with whipped cream and sprinkle with cinnamon or cocoa powder.
Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .
Mix coffee, sugar and creamer.
Pour into blender and add ice cubes. Blend until smooth.
Top with chocolate syrup and cool whip if you want.
Note: You may need to crush your ice first, depending on power of your blender.
large bowl, combine the coffee, sugar and cinnamon and stir
ours.
Remove granita from freezer and break frozen pieces into flakes
In a medium saucepan add the water, sugar and mint leaves and bring to a boil. Once the sugar has dissolved, turn off the heat and let the simple syrup cool.
Remove the rind from the watermelong and cut the watermelon into chunks.
In a blender add the watermelon, lime juice, mint leaves and cooled simple syrup. Puree it all together.
Pour the mixture into a baking dish and freeze for at least 8 hours.
Once frozen, take a fork and scrape the frozen mixture to create the granita texture.
Serve and enjoy!
hour.
Remove the granita from the freezer 30 mins