This recipe is a bit of a sorbet/ice cream hybrid, as it uses almond milk for a bit of creaminess…but it has all the intense, deep flavor of a sorbet. Bonus: it’s lactose-free!
1 cup sugar, granulated
1/2 cup unsweetened cocoa powder (I used this kind from Trader Joe’s. Use whatever cocoa powder works for you, but please don’t use hot chocolate packets!)
Pinch of kosher salt
1 1/4 cups (10 ounces) coffee, brewed
1 cup unsweetened vanilla almond milk
1 1/2 tablespoons vanilla extract (I used this kind by Frontier Co-Op)
Equipment: An ice cream machine
Make sure that your ice cream freezer bowl is fully frozen before you start. I keep mine stored in the freezer so that it’s ready to go whenever I want a frozen treat.
Mix the sugar, cocoa powder and salt in a medium saucepan until combined. Turn the heat to medium-high.
Gradually add the coffee, stirring frequently until no lumps remain.
Remove from the heat and add the almond milk. Pour the mixture into a resealable container. Add the vanilla extract, and chill for at least 1 hour, until cooled.
Follow your manufacturer’s directions to create the sherbet. For my machine, it took 20 minutes of churning before it looked soft-set. Remove the mixture from the freezer bowl, into resealable container.
Freeze for at least 2 hours, until scoopable. The mixture will remain somewhat soft.
Combine the dry ingredients in a saucepan, and turn the stove heat to medium-high.
Gradually add the coffee to the dry mixture, whisking frequently until no lumps remain. The final product won’t taste like coffee, but for some reason the coffee really amps up the chocolate flavor.
Remove from the heat, and add the almond milk.
Pour the mixture into a resealable container.
Add the vanilla extract, and chill until fully cooled. Yes, I know the recipe calls for a lot of vanilla extract, but this is what will keep the mixture soft once it’s frozen!
Once chilled, add the mixture to the bowl of your ice cream maker.
Churn the mixture according to your manufacturer’s directions. For me, this took 20 minutes.
Once soft-set, remove from the mixer bowl and freeze in a resealable container until scoopable. For me, this took about 2 hours.
The mixture will stay semi-soft, thanks to that good amount of vanilla extract!