Chocolate Sorbet made with 4 Basic Allergy-Friendly Pantry Ingredients


There’s no need to worry about finding alternatives or “safe” chocolate with this chocolate sorbet recipe. It uses just sugar, cocoa powder, vanilla, and salt. Okay, you need some water, too. But that’s it! The end result is a light, flavorful dark chocolate frozen dessert to enjoy by the scoop, atop a dessert, or sundae-style with dairy-free chocolate sauce, caramel sauce, fruit sauce, or fruit.

Basic Chocolate Sorbet Recipe made with just 4 Everyday Pantry Ingredients! Naturally vegan, dairy-free, gluten-free, grain-free, nut-free, and soy-free.

Chocolate Sorbet made with 4 Basic Allergy-Friendly Pantry Ingredients

The trickiest part about this recipe is the initial caramelization stage. Be careful not to let the sugar burn as it is caramelizing. Here are some great step-by-step photos and instructions to help ensure success. The rest of the recipe is a breeze, and requires very little hands on time.

We first posted this recipe about fifteen years ago, when it was shared with us by Veg Cooking, a former vegan website. We’ve since updated it and added some options, should you wish to mix things up!

Basic Chocolate Sorbet Recipe made with just 4 Everyday Pantry Ingredients! Naturally vegan, dairy-free, gluten-free, grain-free, nut-free, and soy-free.

Special Diet Notes: Chocolate Sorbet

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy-friendly.

Simple Chocolate Sorbet
Prep time
Cook time
Total time
Make sure you fully freeze the insert of your ice cream maker if required by the directions before beginning. It often needs to freeze overnight. Please note that the Prep time is hands-on time only. Allow time for chilling and churning.
Recipe type: Dessert
Cuisine: American
Serves: about 1 quart
  • 1 cup sugar
  • 3 cups water
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  1. Add the sugar to a large saucepan and shake to spread it in an even layer. Let the sugar cook over medium heat, without stirring, until it just begins to melt (the edges start to caramelize). Now stir continuously as it cooks, until the sugar is completely melted and caramelized.
  2. Reduce the heat to medium-low, add the water and stir continuously. The caramel will steam and harden, but continue to cook and stir until it is dissolved.
  3. Whisk in the cocoa and salt until dissolved.
  4. Transfer the mixture to a bowl and cool, stirring occasionally.
  5. Stir in the vanilla, cover, and refrigerate the mixture for approximately 2 hours.
  6. Process the mixture in an ice cream maker, according to the manufacturer's directions.
  7. Transfer the sorbet to an airtight container, and freeze for at least a few hours before serving, to allow it firm up.
Richer Chocolate Option: You can stir ½ cup dairy-free dark chocolate with the cocoa and salt, whisking until melted.
Flavor Depth Options: You can also add a teaspoon or two of espresso or a tablespoon or two of Kahlúa with the vanilla. The Kahlúa will also help lessen ice crystals in the final chocolate sorbet.
Flavor Options: You can add peppermint extract, orange extract, or other extracts with the vanilla or in place of it. Start with just ¼ teaspoon of the flavor extract, and add to taste.
No Ice Cream Maker Option: Pour the cooled sorbet mixture into a shallow, freezer-safe dish, place it in the freezer, and stir it every 30 minutes to 1 hour by hand or with a hand mixer, until the sorbet is smooth and frozen.
Nutrition Information
Serving size: about ½ cup Calories: 113 Fat: 1.1g Saturated fat: .6g Carbohydrates: 29.5g Sugar: 25.2g Sodium: 78mg Fiber: 2.4g Protein: 1.5g

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About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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