Coffee Granita with Hot Caramelized Nuts

2hr 30m
Preparation/cooking time: ca. 30m + Freeze: ca. 120m

For 4 people

Nutritional Information

Contains 428 Kcal


  • 2 dl strong coffee hot
  • 2 tbsp. Baileys (liqueur)
  • 4 tbsp. sugar
  • 2 dl cream
  • 50 g mixed nuts, coarsely chopped
  • 4 balls vanilla ice cream (approx. 300 g)

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  • Combine the coffee with the sugar and Baileys, leave to cool. Pour the liquid to a depth of approx. 2 cm into a flat container, freeze for about 2 hours, scratching the ice crystals off the edges of the container 3 or 4 times during freezing and stirring them in.
  • In a wide-bottomed pan, toast the nuts over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally, until the sugar melts. Remove the pan from the heat, mix using a wooden ladle. Transfer immediately to a sheet of baking paper, level off and leave to cool. Pour the cream into the remaining caramel in the pan, bring to the boil, reduce the heat and simmer for approx. 2 mins. Break up the caramel nuts with a rolling pin. Add to the cream shortly before serving and heat gently.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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