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Pour 2 (12-ounce) cans root beer into an 8x11 inch (or similar) baking dish.
Freeze, uncovered, for 30 to 45 minutes, until ice crystals have started to form around the edges of the pan.
Scrape ice crystals with a fork, then return to the freezer for another 30 minutes.
Scrape the ice crystals again, breaking up any larger pieces, and continue freezing and scraping in 30 minute intervals until the granita is frozen and has a loose, slushy texture, anywhere from 2 to 3 hours total.
Spoon into bowls and serve with whipped cream and a mint sprig (optional!)
To store, cover tightly and freeze. If granita hardens too much, let melt slightly before remixing and serving.