Milk Chocolate Granita is a refreshing dessert that combines creamy nonfat milk with rich chocolate flavors, creating a delightful treat perfect for any occasion. You won’t believe how easy it is to make the icy dessert at home.
For those with dietary restrictions, nonfat milk can be swapped with a plant-based alternative like almond or oat milk, which will bring its own unique flavor to the granita. If you’re watching your sugar intake, consider using a sugar substitute that measures like sugar. High-quality chocolate and cocoa powder will greatly enhance the overall flavor, so it’s worth splurging a bit here. Remember to check labels for any allergens if you’re serving the to guests.
Ice Cream & Frozen
Milk Chocolate Granita Recipe
Ingredients
- 400 ml water
- 400 ml nonfat milk
- 60 g superfine sugar (slightly less than 1/3 cup)
- 100 g dark chocolate, melted (about 3 1/2 one-ounce squares)
- 20 g cocoa powder (slightly less than 1/4 cup)
Instructions
- In a medium saucepan, mix 400 ml water and 400 ml nonfat milk.
- Place over low heat, then add 60 g superfine sugar to dissolve completely.
- When the sugar is dissolved, add 100 g melted dark chocolate and 20 g cocoa powder, stirring until smooth.
- Pour the mixture into a baking dish or other wide, shallow container; a shallower dish helps the granita freeze faster.
- Allow to cool slightly, ensuring it is no longer steaming before covering and placing in the freezer for one to two hours, until it begins to freeze at the edges.
- Scrape the ice with a fork, mixing it towards the center of the dish to break it up.
- Repeat scraping every 20 to 30 minutes, until the granita has a texture that is flaky yet slushy.
- Keep frozen until ready to serve. If it becomes too solid, let it sit at room temperature for a few minutes to soften, then use a fork to loosen it before serving.
- For a quick granita method, freeze the mixture in an ice cube tray; once solid, use a food processor or ice shaver to create flakes.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 2 of 3: