Iced Coffee and Almond Sherbet
You can never have too many dessert recipes, so give Iced Coffee and Almond Sherbet a try. This gluten free recipe serves 8. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 147 calories. Head to the store and pick up sugar, vanillan extract, gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
In a small bowl, combine milk and gelatin. Stir well to incorporate. Set aside and let gelatin bloom for 5 minutes.
In a medium bowl, whisk iced coffee, sugar, salt, and vanilla aggressively until sugar is dissolved. In a small saucepan on very low heat, bring milk to a bare simmer, then stir into iced coffee.
Churn in ice cream machine according to manufacturer's instructions. Stir in toasted almonds and transfer to an airtight container, then freeze for 2 to 3 hours or until firmly set.
Let sherbet sit at room temperature 10 to 15 minutes before serving.