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–+ servings
Chocolate Sorbet

Creamy Chocolate Sorbet That's Easy and Dairy-Free

Indulge in this easy, dairy-free Chocolate Sorbet, perfect for a guilt-free dessert treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Water Divided
  • 1 cup Sugar Can substitute with coconut sugar or granulated erythritol
  • 1/2 cup Cocoa Powder Dutch process recommended
  • 1 pinch Salt
Optional Add-Ins
  • 1/2 cup Chocolate Chips High-quality recommended
  • 1 tablespoon Vodka or Liqueur Optional, helps texture
  • 1 teaspoon Flavor Extracts Vanilla, peppermint, or coffee for variations

Equipment

  • Ice Cream Maker
  • Saucepan
  • Whisk
  • Airtight container

Method
 

Step-by-Step Instructions for Chocolate Sorbet
  1. Prepare Your Equipment: Ensure your ice cream maker is ready or gather ice cube trays or a shallow baking dish.
  2. Create the Sugar Mixture: In a saucepan, combine half of the water with sugar over high heat until dissolved.
  3. Add Cocoa Powder and Salt: Whisk in the cocoa powder and salt into the sugar mixture and boil gently for 30 seconds.
  4. Blend Optional Ingredients: Add chocolate chips or vodka if desired to the warm mixture and stir until melted.
  5. Chill the Mixture: Cool to room temperature, then cover and refrigerate for 1-2 hours until completely cold.
  6. Churn the Sorbet: Pour the cold mixture into your ice cream maker and churn for 20-30 minutes.
  7. Freeze for Firmness: Transfer the churned sorbet to an airtight container and freeze for 30 minutes to 1 hour.
  8. No-Machine Method: Pour the cooled mixture into ice cube trays and freeze, then blend until smooth.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 5mgPotassium: 200mgFiber: 5gSugar: 20gCalcium: 1mgIron: 7mg

Notes

Ensure all ingredients are prepared and chilled properly for the best texture and flavor in the sorbet.

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