By Grocery List Plus Editorial Staff | Published on June 14, 2026

Iced Coffee and Almond Sherbet

Serves 10

118 cal · 30 min

Iced Coffee and Almond Sherbet

Recipe GLPR06d7a57f5e8cf5

4.3(1)
Dessert
30 min
118 cal
Servings: 10
Stovetop
SNAP eligible

A refreshing frozen dessert that combines the rich flavor of cold coffee with a creamy, smooth texture. Topped with toasted sliced almonds for a delightful crunch, this Middle Eastern-inspired sherbet is the perfect cool treat on a warm day.

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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

Directions

  1. Pour the whole milk into a small saucepan and sprinkle the gelatin over the surface. Let it sit for 2 minutes to bloom, then warm the milk over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from heat and cool to room temperature.

  2. In a large mixing bowl, combine the very cold iced coffee, sugar, and kosher salt. Stir well until the sugar is fully dissolved.

  3. Add the cooled gelatin-milk mixture to the coffee mixture, stirring gently but thoroughly to combine.

  4. Stir in the vanilla extract until evenly distributed throughout the mixture.

  5. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the sherbet reaches a soft-serve consistency.

  6. Divide the sherbet into serving bowls or glasses. Top each portion with the toasted sliced almonds and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Every ingredient is available at any Charlotte supermarket—milk, gelatin, coffee, sugar, salt, vanilla, and almonds are all basics. The cost runs around $0.35 to $0.50 per serving, kept low by the milk and gelatin base. The thirty-minute claim needs qualification: if that includes chilling time, the active prep is closer to ten minutes, but the dessert won't set properly without at least two to three hours in the freezer, making this a plan-ahead dish rather than a weeknight finish. The sherbet reheats poorly and is strictly a same-night or make-ahead-in-the-morning dessert, which limits its usefulness for busy families who need flexibility.

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