Chocolate granita

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This recipe requires preparation in advance!

According to food writer, Jeffrey Steingarten; "chocolate granita has a tradition in the city of a tradition in the city of Catania" (Sicily).

I can't say how traditional this version is but it tastes good!

Chocolate granita
Ice cream maker with built-in freezer
Servings:Servings: 10 - Makes about 800 ml of granita
Calories per serving:47
Ready in:3 hours 10 minutes
Prep. time:3 hours 10 minutes
Cook time:None
Recipe author:Chef
First published:2nd January 2013

Best recipe review

Sicilian Ice cream


Too cold to be from Etna!

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add the sugar and water to a saucepan and bring to the boil.
  2. Simmer vigorously for about 10 minutes so the liquid reduces a little.
  3. Remove from the heat and add the coco, chocolate and mint essence if using. Stir well until properly mixed.
  4. Allow to cool then refrigerate for a few hours.
  5. Place in your ice-cream maker, 60 minutes is perfect in our Cuisinart model.
  6. Freeze in an airtight Lock&Lock type box.

Serving suggestions

Using an Ice-cream scoop, scrape off layers of ice-crystals and serve on a pre-chilled plate.

Serve with a sprig of mint and optional cream.

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

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