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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Chocolate Sorbetto that’s Deep, Dark, and Positively Delicious

    Vegan Chocolate Sorbetto that’s Deep, Dark, and Positively Delicious

    5
    By Hannah Kaminsky on May 22, 2022 Dairy Free Desserts, Dairy-Free Recipes

    This isn’t just any chocolate sorbetto recipe. It was created by one of the founders of the popular gelato company, Ciao Bella. Their gelato recipes do contain dairy. But their sorbetto flavors are purely dairy-free, even the ones made with creamy coconut or rich chocolate. And you can make this one at home!

    Chocolate Sorbetto Recipe that's Deep, Dark, and Positively Delicious. Homemade frozen dessert that's naturally vegan, dairy-free, egg-free, gluten-free, and optionally allergy-friendly.

    Vegan Chocolate Sorbetto that’s Deep, Dark, and Positively Delicious

    We do have a very basic chocolate sorbet recipe, but this chocolate sorbetto is a level up. It has the richness, and light creaminess of classic Italian gelato, and intense flavor thanks to some clever flavor additions.

    Dark rum is added for the perfect depth in flavor, and contributes a touch to a creamier flavor. Alcohol doesn’t freeze, so it helps to reduce ice crystals and keep the frozen dessert softer. And dairy-free dark chocolate adds richness in both flavor and consistency. If you need to find allergy-friendly chocolate brands, see our list of Brands that Use Dedicated Dairy-Free Facilities.

    We originally posted this recipe about a decade ago, when the authors shared it with us. Today, we’re giving this post a big update!

    Chocolate Sorbetto Recipe that's Deep, Dark, and Positively Delicious. Homemade frozen dessert that's naturally vegan, dairy-free, egg-free, gluten-free, and optionally allergy-friendly.

    Special Diet Notes: Chocolate Sorbetto

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, top allergen-free, vegan, and vegetarian. Just be sure to pick the dark chocolate that suits your dietary needs.

    Vegan Chocolate Sorbetto
     
    Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    Please note that the Prep time is hands-on time only. Allow several hours for chilling and churning. Also, make sure the insert of your ice cream maker has been frozen for at least a day, if required by the instructions.
    Author: F. W. Pearce and Danilo Zecchin
    Recipe type: Dessert
    Cuisine: Italian
    Serves: 8 servings
    Ingredients
    • 3 cups water
    • 1½ cups sugar
    • 4 ounces dark chocolate (at least 60% cacao), finely chopped
    • ½ cup cocoa powder
    • 1 teaspoon dark rum
    • ¼ teaspoon vanilla extract
    Instructions
    1. In a medium saucepan, whisk together the water and sugar. Place the pan over medium-high heat and bring the mixture to a boil, whisking often to dissolve the sugar.
    2. Reduce the heat to medium-low and simmer for 4 minutes, continuing to whisk until all the sugar is dissolved.
    3. Remove the pan from the heat and add the chopped chocolate. Whisk until the chocolate is completely melted.
    4. Add the cocoa powder and whisk until incorporated and the mixture is smooth.
    5. Whisk in the rum and vanilla.
    6. Pour the mixture though a fine-mesh strainer into a clean bowl.
    7. Let cool, checking in to stir often.
    8. Once cooled, cover and refrigerate the mixture until very cold, at least 4 hours or overnight.
    9. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
    10. Transfer the sorbetto to an airtight container and freeze for at least 2 hours before serving.
    Notes
    This recipe is reprinted with permissions from The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors To Make at Home.
    Nutrition Information
    Serving size: ⅛ recipe Calories: 235 Fat: 6.7g Saturated fat: 4.3g Carbohydrates: 46.8g Sugar: 41.5g Sodium: 1mg Fiber: 3g Protein: 2g
    3.5.3229

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    Hannah Kaminsky

      Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She is a professional photographer, food stylist and recipe creator. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.

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      5 Comments

      1. Sarah on July 12, 2020 9:28 am

        Hi, this might seem like a silly question, but our ice cream maker doesn’t have a sorbetto button. Should we use the sorbet or the gelato setting? Thank you!

        Reply
        • Alisa Fleming on July 12, 2020 9:40 am

          I’m honestly not sure! It’s probably sorbet, but I’d be curious to try the gelato.

          Reply
      2. Maggie on August 24, 2012 2:58 pm

        Wow! This is decadent!

        Reply
      3. Shirley @ gfe on August 23, 2012 7:55 pm

        I normally don’t like to make ice cream recipes that require any cooking/heating, but this one just might be the exception!

        Shirley

        Reply
      4. Katie on August 23, 2012 10:44 am

        I used to make a very similar recipe to this all the time. I need to get my ice cream maker back in regular rotation, before the winter colds hit!

        Reply

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