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.