Ingredients

The following ingredients have 10 Servings
  • 1 1/4 cups brewed espresso (or dark roast coffee, extra strong).
  • 1/3 – 1/2 cup coconut sugar or raw sugar (see notes to adjust sweetness)
  • 4 cups purified water
  • 1 teaspoon pure vanilla extract or chocolate extract
  • 1/3 – 1/2 cup maple syrup (depends on how sweet you want it)
  • 2 Tablespoons intense unsweetened cocoa powder (red dutch cocoa powder or extra dark cocoa powder)
  • 1 3/4 – 2 cups dark chocolate chips (for vegan option use Enjoy Life)
  • Sea salt to sprinkle
  • Optional – melted dark chocolate and crushed nuts of choice

Instruction

  • First combine the espresso, sugar, water, extract and maple syrup in a small pot. Bring to a boil and then reduce to medium heat. Stir for about 15-17 minutes until the coffee/sugar combo thickens. It won’t caramelize, but it will turn into a thicker texture, almost like syrup. Remove from heat and set aside.
  • In another bowl, combine the cocoa powder and chocolate chips. Add a pinch of sea salt here if you’d like. Pour in the hot coffee/sugar mixture and whisk all together until chocolate is melted and combined with the coffee.
  • Pour this mixtures in a tin lined with parchment paper. Feel free to add a few tablespoons of coffee or espresso beans on top. Place in the freezer for 8+ hrs.
  • Once the coffee chocolate mixture in frozen, cut or break up the  frozen mixture into smaller pieces. This is so you can blend it together.
  • Place the chocolate espresso pieces in a food processor or blender. Blend until smooth texture has formed. It usually takes a few minutes. See photos in recipe.
  • Once smooth, use a spatula to place smooth mixture back in a medium size lined canister or square tin.
  • Let is freeze again for another 2-3 hours.
  • When ready to to serve, remove the canister from freezer and let it sit for 5 minutes to thaw. Then take an ice cream scooper and scoop into bowls or onto a cone.
  • Drizzle melted dark chocolate and nuts on top. Optional.
  • Sorbet will last in the freezer, covered, for up to a month.