This is the perfect sweet treat for a mid-day pick-me-up—or even better, get yourself a sweet brioche and have it for breakfast! It’s an espresso granita with whipped cream, and this version has a touch of salt added to the espresso, plus just enough sugar to mellow out any bitterness. It’s incredibly easy to make, super refreshing, and the ideal little treat for a hot summer day.
Like all granitas, it comes together in a few simple steps. Brew some espresso (or strong coffee, if you prefer), stir in a bit of salt and sugar, freeze it, and once it’s solid, scrape it with a fork to create those icy shards. I topped mine with some sweetened whipped cream and it was excellent. It’s like a version of a frozen macchiato. If you like coffee, you’ve gotta try this recipe. I promise you won’t be disappointed.
This is the perfect sweet treat for a mid-day pick-me-up—or even better, get yourself a sweet brioche and have it for breakfast!
What Is Granita con Panna?
Essentially, granita con panna is sweet, flaked ice served with whipped cream (panna). It’s a classic Sicilian breakfast—typically paired with a soft, sweet brioche bun—and the perfect start to a hot summer day.
Popular flavors include espresso, almond, lemon, and strawberry, though the list goes on. The base gets sweetened with sugar, frozen, and then scraped into light, icy shards before being topped with a big spoonful of whipped cream.
This version is a twist on the classic granita al caffè—a pinch of salt gets added to the espresso and helps temper any excess bitterness. Paired with pillowy, sweet whipped cream, it becomes the ultimate cold coffee dessert.
Why Add Salt to Espresso Granita?
It might sound a little unexpected, but salt in coffee? Game-changer. A small pinch softens any bitterness and brings out that espresso flavor. It doesn’t taste salty—it just tastes better.
In this granita, the espresso is sweetened just enough so it’s not bitter. All the sweetness comes from the whipped cream and the combo of the strong, frozen espresso and sweet whipped cream is so delicious.
Your Ingredient List
For the Granita:
- 1 cup espresso – Equivalent to 2 brews of a 3-cup moka pot, 8 (single) shots of espresso from your local coffee shop, or you could use strong black coffee
- 2 tablespoons sugar
- Pinch of salt
For the Whipped Cream:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
How to Make Salted Espresso Granita with Whipped Cream
No fancy machines or gadgets required. Just a fork, a shallow dish, and a freezer.
- Brew that Espresso
Brew (or buy) your espresso. You need 1 cup total, which is equivalent to two brews in a 3-cup moka pot. While the espresso is still hot, stir in the sugar and salt until fully dissolved. - Chill Out
Let the sweetened espresso mixture cool to room temperature (or chill in the fridge). Once cooled, pour it into a shallow container—I prefer glass for this, but use what you have. Place in the freezer until fully solid (about 3–4 hours or overnight). - Make Your Whipped Cream
When you’re ready to serve, remove the granita from the freezer and let it sit for a few minutes to soften slightly. Meanwhile, add the heavy cream and powdered sugar to a cold mixing bowl. Whip until soft peaks form. Set aside. - Scrape that Granita
Use a fork to scrape the surface of the frozen espresso into fluffy, icy shards. Only scrape what you plan to serve—leave the rest in the freezer for later. - Serve it up!
Spoon the granita into chilled serving cups or glasses, and top with a generous dollop of whipped cream. Serve immediately.
FAQs
Can I use regular coffee instead of espresso?
Yes! You want to use very strong brewed coffee—you want concentrated flavor since freezing tends to dull flavors. If you use a weak coffee, your granita won’t have much flavor.
Is this the same as affogato?
Nope! Affogato is hot espresso poured over cold ice cream. This granita is frozen espresso, scraped into ice, and served with cream on top. This is more of a frozen twist on an espresso macchiato.
Can I eat this for breakfast?
Absolutely. Especially with a brioche roll on the side. Do your thing! I like this as a little afternoon snack in place of my usual mid-day espresso.
More Delicious Italian Desserts
Cantaloupe Sorbetto con Panna – A refreshing melon sorbet made from ripe cantaloupe and finished with a cloud of vanilla bean whipped cream. This Italian sorbetto is fruity, creamy, and perfect for summer.
Torta Caprese (Flourless Chocolate Almond Cake) – A flourless Italian chocolate torte made with almond flour, whipped eggs, dark chocolate, and a hint of espresso. It’s rich, very chocolaty, and oh-so delicious.
Glazed Strawberry Jam Donut Focaccia – A no-knead sweet focaccia with strawberry jam and a vanilla glaze. Everything you love about a jelly donut, but as focaccia.
Italian Pear and Almond Cake – This Italian pear and almond cake is simple to make yet impressive. Topped with crunchy almonds, it’s a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour.
Panna Cotta with Blood Orange, Raspberries, and Pistachios – Creamy panna cotta topped with blood orange–macerated raspberries and chopped pistachios. A simple dessert with minimal effort and oh so elegant.
Canary Melon Sherbet – Bright, refreshing, and ultra-creamy—this canary melon sherbet is summer in a scoop. With just a few ingredients and no cooking required, it’s the easiest frozen dessert you’ll make all season.
Did you make this Espresso Granita recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I wanna see it!
Salted Espresso Granita con Panna
Ingredients
The Espresso Granita
- 1 cup espresso Equivalent to 2 brews of a 3-cup moka pot, 8 (single) shots of espresso, or you could use strong black coffee
- 2 tbsp sugar
- pinch salt
The Panna
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
Instructions
- Brew (or buy) your espresso. You need 1 cup total, which is equivalent to two brews in a 3-cup moka pot. While the espresso is still hot, stir in the sugar and salt until fully dissolved.
- Let the sweetened espresso mixture cool to room temperature (or chill in the fridge). Once cooled, pour it into a shallow container—I prefer glass for this, but use what you have. Place in the freezer until fully solid (about 3–4 hours or overnight).
- When you’re ready to serve, remove the granita from the freezer and let it sit for a few minutes to soften slightly. Meanwhile, add the heavy cream and powdered sugar to a cold mixing bowl. Whip until soft peaks form. Set aside.
- Use a fork to scrape the surface of the frozen espresso into fluffy, icy shards. Only scrape what you plan to serve—leave the rest in the freezer for later.
- Spoon the granita into chilled serving cups or glasses, and top with a generous dollop of whipped cream. Serve immediately.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
2 thoughts on Salted Espresso Granita con Panna
I love coffee. I particularly love espresso. This is the most perfect way to enjoy it.
I couldn’t agree more!