This sorbet is so creamy and dairy free, you’ll think you are eating ice cream. Even better, it’s so easy to make! The flavor is a unique combination of coffee, vanilla, and coconut, without the acidity and caffeine of real coffee. It is also a wonderful dessert, for any occasion, any time of the year!


  • 1 1/2 cups brewed double strength Vanilla Nut Teeccino
  • 3/4 cup organic sugar or non-caloric sweetener
  • 1 x 14 oz can light coconut milk
  • 2 tsp vanilla extract
  • 1/2 tsp Teeccino grounds


In a medium bowl, whisk all ingredients together until well blended. Freeze mixture in ice cream maker according to manufacturer’s instructions.

Product Used

Vanilla Nut Chicory Herbal Coffee

11 oz

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Rated 4.97 out of 5