Coffee sorbet is a light dessert, surprisingly easy and quick to prepare, ideal for finishing a meal. Its intense flavor and fresh, creamy texture make it a perfect choice for coffee lovers, especially in warm weather.
What's more, it's prepared in a flash with very few ingredients. Although this recipe is very popular under the name of coffee sorbet, its texture is more similar to that of a coffee granita with milk. If you enjoyed it, check out my guide on Smores Sandwich Dessert.
If your blender isn't very powerful, we recommend using cocktail ice—the kind sold in many supermarkets that's smaller than traditional ice cubes—for this recipe. This will put less strain on the blender and give you better results.
Also, keep in mind that you can use caffeinated or decaffeinated instant coffee, depending on your preference. And you can even pair it with the Chia Pudding Dessert With Seeds.
To make it, you can use a Thermomix or a powerful blender capable of crushing ice to achieve a smooth, homogeneous texture in just a few minutes. The result is an aromatic sorbet that's very easy to make at home. It's an ideal option when you need to whip up a dessert with basic ingredients in very little time.
Just one final note: this dessert should be made and consumed immediately, as freezing it will cause it to solidify into a block, and if you wait too long to eat it, the fine ice crystals will melt, diluting the sorbet. Also read my guide on the Fluffy Apple Cake Recipe.
Recipe information
- Preparation time: 5 minutes
- Total time: 5 minutes
- Rations: 4 People
- Category: Desserts
- Type of cuisine: international
- Calories per serving (kcal): 144
Coffee sorbet ingredients
- 500 g of ice
- 160 g condensed milk
- 4 teaspoons instant coffee (caffeinated or decaffeinated)
How to make the coffee sorbet: Step-by-step
We start by putting 500 g of ice in a blender or in the Thermomix glass and blend for 5 seconds at maximum speed.If you use Thermomix, in this step crush the ice at speed 7. If you enjoyed this, check out our guide on Potato Sandwich Bread.
Then, we add 160 g of condensed milk and 4 teaspoons of instant coffee.We blend again at maximum power, between 30 seconds and 1 minute, depending on the power of the blender to be used, until we achieve a homogeneous mixture.If you use Thermomix, in this step blend the ingredients at speed 10. If you enjoyed this, check out our guide on Homemade Cream Maruxas Galician Biscuit.
We serve this delicious coffee sorbet very cold. If you enjoyed this, check out our guide on Japanese Dumplings Gyoza Dough.
Easy Preparation Summary
- Crush the ice in a blender or Thermomix.
- Add the condensed milk and instant coffee and blend again.
- We serve the coffee sorbet immediately
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