Orange Creamsicle Granita

Katherine Gillen

Don’t let citrus season slip away before you get a chance to make this orange creamsicle granita. It’s like Hawaiian shave ice meets grown-up snow cone, and the recipe couldn’t be easier to make—after all, there are only four ingredients. Serve it as a light, refreshing dessert after a winter dinner party, then swap the orange juice for watermelon once summer rolls around. (Need a vanilla ice cream recommendation? You’re in the right place.)

3-Ingredient Strawberry Ice-Cream Shell


1 cup water

1 cup granulated sugar

3 cups freshly squeezed orange juice (from about 9 medium navel oranges)

Vanilla ice cream, for serving


1. In a small pot, combine the water and sugar and bring to a simmer over medium heat, stirring to dissolve the sugar.

2. Stir in the orange juice, then remove from the heat and transfer the mixture to a medium shallow baking dish (like a cake pan or a casserole dish). Transfer to the freezer. For the easiest method, freeze it fully, undisturbed (you’ll scrape the mixture later to create small crystals), about 4 to 5 hours. For large crystals, stir the granita every 30 minutes to 1 hour as it freezes, about 3 hours total. (The exact freezing time will vary depending on how large your baking dish is.)

3. To serve, scrape the frozen granita with a fork, if frozen solid, then spoon the crystals into serving dishes. If you stirred it while freezing, just spoon it into serving dishes. Top with scoops of vanilla ice cream before serving.