Coffee Granita

Directions

1. 1
   Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla.
2. 2
   Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.
3. 3
   Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds.
4. 4
   Freeze until firm enough to scoop, about 30 minutes more.
5. 5
   Divide granita among serving dishes and top with whipped cream.