Grano: Chewy Ice Cream Sundae

Grano: Chewy Ice Cream Sundae Photo: Jim Franco


  • 1 1/2 cups water
  • 1/2 cup uncooked grano
  • 1/2 (10-ounce) package frozen raspberries, thawed, or 1 pint fresh raspberries
  • 2 teaspoons sugar
  • 1 teaspoon honey
  • 1 pint vanilla low-fat ice cream


1. Bring 1 1/2 cups water to a boil; add grano. Simmer, covered, 50 minutes or until tender. Drain and chill.

2. Place the berries, sugar, and honey in a blender or food processor; process until smooth. Drain the mixture through a fine sieve over a bowl, if desired; discard any solids.

3. Divide ice cream among 4 small bowls. Top each serving with 1/3 cup grano (you'll have a bit left over) and 1 tablespoon raspberry mixture. Serve immediately.

    Prep: 5 minutes; Cook: 50 minutes. Food Editor Frances Largeman was inspired to create this recipe after enjoying a similar dessert by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Try pairing the cooked grano with sorbet and other toppings, like dulce de leche.
  • Yield: 4 servings (serving size: 1/3 cup grano and 1/2 cup ice cream, plus sauce)

Nutritional Information

Calories per serving: 209
Fat per serving: 3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 42g
Fiber per serving: 5g
Cholesterol per serving: 5mg
Iron per serving: 1mg
Sodium per serving: 48mg
Calcium per serving: 114mg