Italian · Dessert
Sicilian Almond Milk Ice (Light)
A lightened take on the classic Sicilian almond milk granita, built on unsweetened almond milk instead of a heavy sugar-and-almond paste base so each glass stays well under 150 calories without losing the toasted-almond, lemon-bright character the dish is known for.
$1
10 minsPrep
0 minsCook
190 minsTotal
EasyLevel
Nutrition per serving
97Calories
1.9gProtein
3.9gFat
14.4gCarbs
12.2gSugar
1gFiber
82mgSodium
0mgChol
0.3gSat Fat
133mgPotassium
248mgCalcium
0.6mgIron
0mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Granita di Mandorla con Caffè
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Whisk the almond milk, sugar, ground toasted almond, lemon juice and vanilla extract together in a bowl until the sugar fully dissolves, about 2 minutes.
2
Pour the mixture into a shallow tray or tub, about 350ml / 12 fl oz, so it sits in a thin even layer.
3
Freeze uncovered for 45 minutes, then scrape the surface with a fork to break up the forming ice crystals.
4
Return to the freezer and scrape every 30-40 minutes for the next 2-3 hours, breaking the mixture into fine, fluffy, snow-like crystals each time.
5
Once fully frozen into light granular crystals with no liquid remaining, scrape a final time and pile into two chilled glasses to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g unsweetened almond milk
- 0.8 oz22g sugar white
- 0.4 oz10g finely ground, toasted almond
- 0.3 oz8g freshly squeezed lemon juice
- 0.1 oz2g vanilla extract
