Chocolate Sorbet


Thanks to the Veg Cooking website for this chocolate sorbet recipe. This decadent frozen dessert is not overly sweet and can be served plain or topped with a sweet fruit purée.

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.

Chocolate Sorbet
  • 1 cup sugar
  • 3 cups water
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  1. In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir.
  2. Continue to cook, stirring often, until completely melted and caramelized.
  3. Add the water, allowing the caramel to steam and harden. Cook over medium-low heat until dissolved, stirring often.
  4. Add the cocoa and the salt and whisk until dissolved. Transfer to a bowl and cool, stirring occasionally.
  5. Stir in the vanilla, cover, and chill for approximately 2 hours.
  6. Process in an ice-cream maker, then transfer to an airtight container. Allow to firm in the freezer before serving.
  7. *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, 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.

Leave A Reply

Rate this recipe: