Chocolate Sorbet (Vegan, Gluten-Free, Soy-Free)


Thanks to the Veg Cooking website for this one…

Note: This decadent frozen dessert is not overly sweet and can be served plain or topped with a sweet fruit purée.

Serves: Approximately 1 qt.


  • 1 cup sugar
  • 3 cups water
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla


  • In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir.
  • Continue to cook, stirring often, until completely melted and caramelized.
  • Add the water, allowing the caramel to steam and harden. Cook over medium-low heat until dissolved, stirring often.
  • Add the cocoa and the salt and whisk until dissolved. Transfer to a bowl and cool, stirring occasionally.
  • Stir in the vanilla, cover, and chill for approximately 2 hours.
  • Process in an ice-cream maker, then transfer to an airtight container. Allow to firm in the freezer before serving.

If you don’t have an ice cream maker, then pour the sorbet into a shallow, freezer-proof baking dish, place it in the freezer, and stir it every 30 minutes to 1 hour; repeat this step until the sorbet is smooth and frozen.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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