Fudgy Sherbet

I continue on the experimental path of coconut milk ice cream.  I will not lie.  I love the feel of good heavy cream floating about in my mouth.  So, when I eat these ice creams made with coconut milk, I go into it with the thought of a sherbet or sorbet.  That way I prepare my taste buds ahead of time, and we’re all quite happy.  This really is delicious!

3 Cups Sweet Coconut Milk

½ Cup Cocoa

½ Cup Sugar

1 tsp Vanilla


I used a wire whisk to combine the cocoa and sugar, and kept on whisking away when I added the coconut milk and vanilla.  Poured this right into my little Cuisinart freezer and had a really refreshing treat in no time.

Gary, who has never been tempted by heavy cream, thinks this is great… and he’d choose it over my incredible buttermilk ice cream any day of the week.


4 Responses to “Fudgy Sherbet”

  1. Marcea Clive says:

    Sounds good enough. We will be having an Ice Cream Social at church next week. May have to try this.

  2. Nicole S. says:

    Do you use the Coconut milk in the carton or the canned coconut milk? The canned stuff is much thicker. This looks yummy!

  3. Sandy says:

    I have used the carton kind so far… but my niece also told me the canned was creamier. It will be used in my next batch… whatever flavor I decide to play around with. Thanks!

  4. Kim Mann says:

    Sound delish!

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