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–+ servings
Chocolate Sorbet

Creamy Vegan Chocolate Sorbet

Silky, rich, and dairy-free! Only 5 ingredients + no ice cream maker needed. 
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Prep Time 15 minutes
Cook Time 20 minutes
Freeze: 6 hrs 4 hours 50 minutes
Servings 4
Calories 250 kcal

Equipment

  • Blender

Ingredients
  

  • 7 oz 200g dark vegan chocolate (70%+)
  • ½ cup 50g Dutch-process cocoa
  • ¾ cup 150g granulated sugar
  • 2 cups 480ml water
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 2 tbsp corn syrup optional, for texture

Instructions
 

  • Melt Chocolate: Chop chocolate. Set aside.
  • Make Syrup: Heat water + sugar until dissolved. Whisk in cocoa.
  • Blend: Off heat, add chocolate + vanilla. Blend until silky.
  • Chill: Strain into bowl. Refrigerate 4+ hrs.
  • Freeze: Pour into container. Freeze 6 hrs, stirring every hour.

Notes

  • Flavor Boost: Add orange zest or mint extract
  • Sugar Swap: Use coconut sugar + 1 tbsp extra water
  • No Corn Syrup: Substitute 1 tbsp aquafaba
  • Make Ahead: Keeps 2 weeks frozen
  • Scoop Tip: Dip spoon in hot water first

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gFiber: 4g
Keyword Dairy-Free Dessert, Egg-Free Ice Cream, Healthy Chocolate Recipe, Simple Vegan Treat, Vegan Chocolate Sorbet
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