This creamy chocolate sorbet is intensely flavorful and incredibly satisfying. Plus, it’s completely dairy free (if you use the right chocolate).
You guys. I did it. I found the perfect dairy free solution to chocolate ice cream. It’s seriously the best stuff ever.
This stuff is life changing. I can’t even explain to you how good it is, and how hard it is to tell that there’s no dairy in it. It’s so good. Other than it being completely dairy free, which is a must. It’s super creamy and intensely flavorful. I think it’s extra cream because there is a higher fat content in the chocolate itself, which is something that is missing from typical fruit based sorbet. Obviously, when you’re missing ice cream or having a chocolate craving (or both), it’s a life saver.
What is chocolate sorbet made out of?
I made this chocolate sorbet from semi-sweet chocolate chips (make sure they’re dairy free ones), cocoa powder, sugar, vanilla extract, and water. In a large saucepan, you’ll need to heat the water, sugar and cocoa powder and bring it to a boil. Then, remove it from the heat and whisk in the chocolate and vanilla. Keep whisking until it’s nice and smooth. You don’t want any chunks of chocolate because they will become grainy once they’re frozen.
Once it’s nice and smooth, pop it into the fridge (you may want to transfer to a bowl or a large measuring cup). Then wait until it’s as cold as possible before churning it in your ice cream maker.
Oh, I almost forgot, I added 1 ounce of liquor each time I made this recipe. One time I added Kalhua and the other time it was butterscotch schnapps. I think you could add any liquor here, but it’s not completely necessary if you want to leave it out. I also think an orange liqueur like Cointreau would be awesome (think about how good those chocolate oranges that you smash open are). Or even peppermint schnapps for are holiday treat. Do what works for you.
What I learned while making this chocolate sorbet:
Making chocolate sorbet isn’t just about freezing chocolate water. It’s a science, much like baking, and you need to have the water to sugar ratio just right. If you have too much sugar, your sorbet won’t freeze. If you have too much water, you’ll end up with an icy block. I learned this the hard way. I didn’t have enough water in my base the first time, and I was convinced it was my ice cream maker. But even after giving up on the churning process and putting the mixture straight into the freezer from liquid form, it barely froze. It was a mushy, sticky mess when I tried to scoop it. After doing a little research, I added more water to my second batch and it worked like a charm.
Not all chocolates are created equal, so if you’re having trouble freezing yours, add a tiny bit of water (2 – 4 tablespoons) to your base, and try again.
- 2 1/4 cups water
- 3/4 cup sugar
- 1/2 cup cocoa powder
- Pinch salt
- 6 ounces semi-sweet chocolate chips*
- 1 teaspoon vanilla extract
- 1 ounce liqueur of choice (optional)
- In a large saucepan over medium-high heat, whisk together water, sugar, cocoa powder and salt. Bring to a boil, whisking frequently, until sugar is dissolved.
- Remove from heat and add chocolate chips, vanilla extract and liqueur. Transfer mixture to a bowl and refrigerate until fully chilled.
- Churn mixture in an ice cream maker, according to manufacturer’s directions. Freeze until ready to eat.
*Use dairy free chocolate chips to make this recipe dairy free.
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