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Summer is almost officially upon us but with the beautiful weather we’ve been having lately I have decided that I’m going to celebrate early. I’ve already had my first cookout of the year, enjoyed a relaxing afternoon on my patio and made frozen desserts to cool off. There’s nothing like a cold dessert on a hot day and my favorite go-to dessert is Vanilla Espresso Granita, just like I had for the first time in Italy.
If you’re a coffee person like myself then you’re going to appreciate this snack/dessert. It’s a nice little jolt of energy that perfectly cools you off on a hot day. And the best part is that it is super easy to prepare! To be fair, I added the vanilla part to this recipe because the granita that I had in Italy actually did not include that layer. But I think it really takes this snack to an entirely new level. I’m a huge fan of Dunkin’ Donuts® Vanilla Creamer so I decided to freeze a little for the bottom of my espresso granita. I think that it really adds to the overall flavor of this snack and gives a creamy, smooth finish.
While I love this coffee snack on a hot summer day, I’m also a big coffee drinker during the week. I like a good, hot cup of strong coffee in the morning to get me going with a splash of Dunkin’ Donuts® Extra Extra Creamer. I love it because it is made of simple ingredients like sugar, milk and cream and gives my coffee a smooth finish. Are you a coffee drinker? Do you like to put cream in your coffee? Seriously, I recommend the Vanilla or Extra Extra flavors of this creamer. You can pick them up at your local Walmart store!
Try your hand at my Vanilla Espresso Granita this weekend for a way to cool down and get more Dunkin’ Donuts® creamer recipes here.
- 2 cups freshly-brewed espresso or strong coffee
- 6 tablespoons granulated sugar
- Whipped topping from a can
- 1 cup Dunkin’ Donuts® Vanilla Creamer
- When espresso is still hot, stir in sugar. Chill espresso in fridge until completely cold. Once cooled, pour into a large, wide baking dish; I’d recommend something ceramic, glass or enameled over a metal-surfaced baking pan. Freeze for one hour, then remove the mixture and scrape with two forks to break up the ice. (Your freezing time will vary, depending on the temperature and muscle of your freezer.) Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it again with forks every 30 minutes or so.
- Meanwhile, place the Dunkin’ Donuts® Vanilla Creamer into a separate metal cake or pie pan and freeze alongside of the espresso. Scrape the creamer in a similar fashion.
- To serve, fill the bottom of 8 small dishes with the Dunkin’ Donuts® Vanilla Creamer that has been frozen. Top each glass with the frozen espresso and add a dollop of whipped cream before serving.