Arabic Coffee Froyo

My mornings have always begun with Arabic coffee. These days, I brew myself a small pot and sip it slowly through the day, letting it keep me company. To be honest, I’ve never enjoyed cold coffee. Even in the hottest summer afternoons, I can’t bring myself to drink it the flavor feels too diluted, never as deep or strong as it should be.

So instead, I decided to capture those same flavors in a different way by turning them into frozen yogurt. A scoop that holds the warmth of spices, even while cold. It’s creamy, rich, and carries every note of Arabic coffee. I increased the spices a little, because when flavors freeze, they shy away. Here, they bloom again, bold and fragrant, exactly how I want them to taste.

This is my morning ritual, turned into froyo.

Ingredients

• 1 cup (240 g) plain whole-milk yogurt

• ½ cup (100 g) granulated sugar

• ¼ to ⅓ cup (80–100 g) honey, to taste

• Pinch of kosher or sea salt

• ¾ cup (180 ml) heavy cream

• 1 cup (250 ml) brewed coffee, cooled to room temperature — or brewed espresso

• 2 tbsp finely ground coffee (omit if using brewed espresso instead of coffee)

• 1 tbsp vanilla paste or seeds from ½ vanilla bean (optional)

• 2 tsp ground cardamom

• 1 tsp ground cinnamon

• ½ tsp ground cloves

• 1 tsp rose water

Method

1. In a large bowl, whisk together the yogurt, sugar, honey, salt, heavy cream, brewed coffee (or brewed espresso), ground coffee if using, vanilla, cardamom, cinnamon, cloves, and rose water until smooth.

2. Cover and chill in the refrigerator for at least 2 hours.

3. Churn in an ice cream maker according to the manufacturer’s instructions.

4. Transfer to a container and freeze. Keeps for up to 1 month.

Notes

• If using brewed espresso, omit the ground coffee.

• For a stronger kick, add 1 tbsp ground espresso to the mix.

• The spices are flexible: omit cinnamon or add your favorites.

Adapted from David Lebovitz, The Perfect Scoop