When we hear the word “sherbert” our brains tend to immediately picture a bucket of rainbow swirls or a Flintstone’s Push -Pop (wow, I miss those). But this sherbert is not like the rest! Packed with a caffeine punch and creamy texture, this Mocha Sherbert is a perfect swap for a classic coffee ice cream.
The possibilities are endless with this one. Any coffee lover will agree that this recipe can be used for so much more than just a scoop of sweetness to end the night.
Try pouring the base into ice cubes and blending in the morning for a homemade frappuccino!
Add a scoop to your glass of Bailey’s for a boozy, sweet treat!
Blend with vanilla ice cream and milk for a coffee coolata milkshake!
The list goes on and on and on…
Coffee and Mocha Ice Cream are some of my favorite flavors. Not just for the taste but for how amazing your kitchen smells while you make it. Isn’t there something so comforting about the smell of fresh coffee?
- 1 1/3 cup freshly brewed coffee dark roast
- 1/3 cup sugar
- 3 tbsp. cocoa powder
- 1/3 cup whole milk
- Add all ingredients to a pot and bring to a rolling boil for 30 seconds – whisking occasionally.
- Cool in the refrigerator until chilled and freeze in your ice cream machine per your ice cream machine's instructions.
- Transfer to a freezer safe container and freeze overnight.