Dessert
Granizado de Chocolate (Cuban Chocolate Ice)
Original name: Granizado de Chocolate
About this dish
This Cuban granizado is a refreshing shaved ice treat that tastes like a frozen hot chocolate, but lighter and more crystalline. Made with rich cocoa, a touch of cinnamon, and sweetened condensed milk, it's a beloved street-cart favorite in Havana.
My version uses a simple syrup so the granizado stays scoopable and never turns into a solid block of ice. Perfect for hot afternoons when you need a cooldown with a wink of island flavor.
Ingredients
UK and US measurements are both included for every recipe.
unsweetened cocoa powder
other60 g
Imperial measurement: 1/2 cup
sweetened condensed milk
dairy200 g
Imperial measurement: 1/2 can (about 1/2 cup)
granulated sugar
seasoning100 g
Imperial measurement: 1/2 cup
water
liquid500 ml
Imperial measurement: 2 cups
ground cinnamon
spice1/2 tsp
vanilla extract
other1 tsp
salt
seasoning1/4 tsp
Method
Make the chocolate syrup
PT5MIn a medium saucepan, whisk together the cocoa powder, sugar, cinnamon, and salt. Gradually whisk in the water to make a smooth paste, then place over medium heat. Bring to a gentle simmer, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 3 to 4 minutes. Remove from heat and stir in the vanilla and sweetened condensed milk. Let cool to room temperature.
Chill the mixture
PT1HTransfer the chocolate mixture to a shallow freezer-safe dish (like a metal loaf pan or a 9-inch square baking dish). Cover and refrigerate until completely chilled, at least 1 hour or up to overnight.
Freeze and scrape
PT3HPlace the chilled dish in the freezer. After 1 hour, rake the mixture with a fork to break up ice crystals. Repeat every 30 minutes for 2 to 3 hours, scraping and fluffing until the mixture becomes a pile of icy, slushy crystals. Alternatively, if you have an ice cream maker, churn according to the manufacturer's instructions after chilling.
Serve
PT1MSpoon the granizado into chilled bowls or glasses. Garnish with a dusting of extra cinnamon if desired. Serve immediately with a spoon, because it melts fast—just like the sidewalk in Havana.
Equipment
- Medium saucepan
- Whisk
- Freezer-safe shallow dish (metal loaf pan or 9-inch square pan)
- Fork or spoon for scraping
- Blender (optional)
Nutrition facts
Tips
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- If you don't want to scrape by hand, you can pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
- To keep the granizado from freezing into a solid block, make sure to scrape it every 30 minutes while it freezes.
- If the mixture freezes too hard, let it sit at room temperature for 5 minutes before scraping.
Serving suggestions
- Serve in a chilled glass or bowl with a spoon. Top with a sprinkle of ground cinnamon or a few chocolate shavings. Some people like to add a splash of milk to make it a slushy drink.
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Recipe by
Elena Cardenas
Specialises in Cuban cuisineElena makes black beans with sofrito and a bay leaf. She is a bean queen.
Describe yourself in three words: Beany, sofrito-y, bay leaf.