Cardamom Coffee and Cream Granita
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- Total: 6 hr
- Prep: 6 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 85 mg
- Total: 6 hr
- Prep: 6 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 85 mg
Ingredients
Directions
- Split cardamom pods and sprinkle seeds in with coffee when brewing. Combine coffee, sweetened condensed milk and water. Sweeten to taste. Place mixture in metal bowl and freeze for 2 to 3 hours or until slushy. Remove from freezer and mash with whisk or fork until soft. Return to freezer and leave for 2-3 hours more.
Cook’s Note
You can also make this in an ice cream maker, which makes it easier to make in advance and keep in the freezer for a day or two, but it will have a slightly different texture.
