Vegan Double Chocolate Sorbet

This intense chocolate sorbet will be too much for you chocolate ice cream-lovers to resist
Chocolate Sorbet

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It may be vegan, but don’t be fooled: This chocolate sorbet will be your new favorite ice-cold treat.

This recipe is courtesy of Smitten Kitchen.

8
Servings
323
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4 Cups water
  • 1 Cup sugar
  • 3/4 Cups unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 6 Ounces bittersweet chocolate, finely chopped
  • 1/2 Teaspoon vanilla extract

Directions

In a large saucepan, whisk together 1 ½ cups of water, with the sugar, cocoa powder, and salt. Bring to a boil, whisking constantly. When it boils, let it continue to boil for 45 seconds, whisking all the time.

Remove from the heat and stir in the chocolate until it has all melted. Stir in the vanilla extract and remaining ¾ cup of water. Transfer the mixture to the blender, and blend for 15 seconds. Chill the mixture thoroughly, then freeze in your ice cream maker, according to the instructions. If the mixture has become too thick to pour into your ice cream machine, whisk it vigorously to thin it out.

Nutritional Facts

Total Fat
14g
20%
Sugar
6g
7%
Saturated Fat
4g
17%
Cholesterol
4mg
1%
Carbohydrate, by difference
42g
32%
Protein
7g
15%
Vitamin A, RAE
80µg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
58mg
6%
Choline, total
8mg
2%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
40µg
10%
Iron, Fe
10mg
56%
Magnesium, Mg
22mg
7%
Niacin
2mg
14%
Phosphorus, P
76mg
11%
Selenium, Se
5µg
9%
Sodium, Na
65mg
4%
Water
56g
2%
Zinc, Zn
1mg
13%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.