Granita, semifreddo and parfait are all machine-free – or just buy in some ice-cream and upcycle it into affogato, sundaes or even homemade choc ices. In the absence of a machine, the obvious solution to frozen dessert needs is granita. “That’s the easiest,” says Kitty Travers, owner of La Grotta Ices in London. “All you need is a tray and a fork.” Berries will always be delicious in granita, but Travers suggests going off, Read more