Fudgesicle Granitas | How Sweet It Is

Fudgesicle Granitas.

July 10, 2012

Oh oh oh… totally did something kinda random.

I made a fudgesicle… in a giant baking dish… and scraped it with a fork. And added more chocolate. Then called it a granita because I have no idea what I’m doing and like to butcher classic recipes all because I pretend to know exactly what I’m doing. It’s the only way I make it through this little thing I call life.

A few days ago one of my favorite gals in the world shared some coconut fudgesicles (I KNOW RIGHT), and in true Jessica fashion when anything chocolate or coconut crosses my path… I couldn’t get the idea out of my head.

I mean, not at all. It was all I could think about. I have like, an obsessive personality or something. Who woulda thought?

But I didn’t have any popsicle mold thingies. Well, I mean… I actually do, but I have no idea where they are. It’s very possible they are at the bottom of my bottomless pit bag-lady purse. Because that houses, well… everything. Including my entire life in the form of lip gloss, cheap Target earrings and those annoying magazine subscription postcards that fall out mid-read of the magazines I spend countless dollars on without ever subscribing to in real life.

So… fudgesicles

In the form of cute little chopped crumbles of super creamy, cocoa-y ice cream like morsels. It’s sort of like fudgesicle Dippin Dots. Easy, quick, no-bake, and my personal favorite: COLD. Perfect for those hot summer days when your face is melting off.

It happens people.

Fudgesicle Granitas

[inspired by katie, lightly adapted from this fudgesicle recipe]

serves 2-4

1/3 cup granulated sugar

2 tablespoons flour

2 1/2 cups light canned coconut milk (about 1 1/2 cans)

2 1/2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

1 1/2 tablespoons salted butter

Heat a saucepan over low heat and add sugar, flour, cocoa and coconut milk. Whisk until combined and sugar has somewhat dissolved, then increase the heat to medium and cook for about 10-12 minutes, stirring often, so the mixture thickens a bit.

Remove from heat and stir in vanilla and butter, then pour mixture into a 9×13 baking dish. Freeze for 4 hours, then remove and scrape with a fork (if mixture is still soft, freeze longer until frozen then scrape). Freeze for another hour then scrape with a fork again. Freeze for 4 more hours (or overnight), then serve immediately with a garnish of chocolate chips.