27 Aug Dairy-free Mocha Sorbet

For you ice cream lovers out there, you won’t believe how easy and delicious this is! It only has 3 ingredients and it’s dairy-free, gluten-free, soy-free, caffeine-free, AND it doesn’t have those nasty stabilizers and foaming agents found in most commercial frozen treats.

After recently indulging in a container of coffee ice cream by a well known ice cream maker with the initials HD, I thought there had to be a better way. Having a well stocked pantry filled with organic coconut milk (thank you, Refillery District) and a large bag of Dandy Blend (Herbal coffee substitute), I was well on my way. All I needed was a sweetener, and my sweetener of choice is maple syrup.

I thought I would try two techniques. The first was using a can of coconut milk at room temperature, then tossing the Dandy Blend and maple syrup in the blender. I then poured the mixture in a loaf pan and put it in the freezer. If you’re lucky enough to have an ice cream maker, you would add the blended combo to the maker and off you go. As I’m writing this, the sorbet is almost set after being in the freezer for a few hours. I’m guessing it will take another hour to fully freeze. Taste test was yummy though!

The second technique started with can of frozen coconut milk. I had tossed it in the freezer last week with the intention of experimenting with a frozen treat. The tricky part here is that a can of frozen coconut milk is, well, frozen! I let it sit out on the counter until I could more easily scrape out the contents and put it in the blender. I then added the Dandy Blend (I mixed the Dandy Blend with just enough hot water to dissolve) and maple syrup, blended and voila: creamy, delicious mocha sorbet that won’t keep you up at night (caffeine-free)!

Dairy-free Mocha Sorbet

1 can full fat coconut milk
1 tablespoon Dandy Blend Instant Herbal Beverage
1 tablespoon maple syrup

Technique #1
Blend above ingredients in high speed blender until well incorporated. Pour into loaf pan. Cover and freeze for several hours until frozen. Scoop and enjoy!

Technique #2
Allow can of frozen coconut milk to thaw for 30 minutes or until you’re able to scoop out and place in blender. Dissolve Dandy Blend in hot water (approx 1 tablespoon). Add Dandy Blend and maple syrup and blend. Sorbet will be ready to consume immediately. Enjoy!