2 cups hot brewed French Market Coffee & Chicory* chicory coffee
1/2 cup granulated sugar
2 tsp. vanilla extract
In a medium-sized bowl, dissolve the sugar in the hot coffee. Once dissolved, stir in vanilla. Transfer the mixture into an 8-inch metal baking pan. Freeze the mixture, making sure to stir the mixture vigorously with a fork every 30 minutes until slushy, about 2 hours.
CONDENSED MILK ICE CREAM
1 cup cold heavy whipping cream
1 tsp. vanilla bean paste or extract
1 (14 oz.) can sweetened condensed milk, plus extra for drizzling
Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cold heavy cream and vanilla on high until soft peaks form. Gradually add the condensed milk and continue whipping until high peaks form. Transfer the mixture into a bowl or loaf pan and freeze until set, at least four hours or overnight.
When ready to serve, layer the granita and ice cream in a bowl or coffee mug. Drizzle with extra condensed milk!