Iced Coffee and Almond Sherbet Recipe

Name: Iced Coffee and Almond Sherbet Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 160 min
Yield: 10
Ingredients: 1 cup whole milk; 1 teaspoon gelatin; 3 cups very cold iced coffee; 3/4 cup sugar; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract; 1/2 cup sliced almonds, toasted

Tea is my default winter sip, but once it gets oh my god it's too hot to sweat hot, I switch over to iced coffee. It's as refreshing as a cold shower, full-bodied without any sugar, and satisfying enough to keep me going.

The only thing that could make it better is a spin in an ice cream maker, with a splash of milk and sugar, which makes for a crisp, clean sherbet. I've taken to having a scoop or two for breakfast to help me through my mornings. The toasted, slivered almonds stirred in provide some crunch, as well as bringing out the buttery goodness of whole milk.

Sherbets occupy the space between ice creams and dairy-free sorbets. They contain milk but no eggs, and are light with just a bit of dairy body. This version has more in common with an Italian ice: light on milkfat but very full-flavored.

Since it has so little fat and not that much sugar, it will set up hard on you, so let it sit on the counter a good ten to fifteen minutes before serving. As anti-icing insurance, I added some powdered gelatin, but you could substitute half-and-half or heavy cream for the milk, if you want something on the creamier side.

Iced Coffee and Almond Sherbet Recipe

Prep 5 mins

Cook 5 mins

Active 10 mins

Churning/Freezing Time 2 hrs 30 mins

Total 2 hrs 40 mins

Serves 8 to 10 servings

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1 cup whole milk (see note)
1 teaspoon gelatin (see note)
3 cups very cold iced coffee (see note)
3/4 cup sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 cup sliced almonds, toasted

In a small bowl, combine milk and gelatin. Stir well to incorporate. Set aside and let gelatin bloom for 5 minutes.
In a medium bowl, whisk iced coffee, sugar, salt, and vanilla aggressively until sugar is dissolved. In a small saucepan on very low heat, bring milk to a bare simmer, then stir into iced coffee.
Churn in ice cream machine according to manufacturer's instructions. Stir in toasted almonds and transfer to an airtight container, then freeze for 2 to 3 hours or until firmly set. Let sherbet sit at room temperature 10 to 15 minutes before serving.

Special Equipment

Ice cream maker

Notes

If you want a richer sherbet, substitute half-and-half or heavy cream for the milk.

The gelatin isn't strictly required, but it does help a bit with scoopability.

This sherbet is only as good as the iced coffee that goes into it, so use the best you can get or make.

Nutrition Facts (per serving)
107	Calories
4g	Fat
17g	Carbs
2g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	107
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 2mg	1%
Sodium 44mg	2%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	2%
Total Sugars 16g
Protein 2g
Vitamin C 0mg	0%
Calcium 44mg	3%
Iron 0mg	1%
Potassium 108mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.