There are a few tastes that can make everything right with my world, and dark chocolate is one of them. I have a bite and I’m like yeah…this is why I bothered growing up. To appreciate dark chocolate. It’s a flavor that can give me a hug, take me backpacking through South America and declare sexy time all at once.
When I discovered dark chocolate sorbet, my mind was blown. It’s like magical chocolate ice cream with a chocolate intensity reading that’s off the charts. If chocolate ice cream is the Star Spangled Banner, dark chocolate sorbet is the Jimi Hendrix version. 
I felt the need for a dark chocolate sorbet fix coming on last week, so I thought hey…ideal time to share my recipe. And actually, it’s not mine. It’s a close adaptation of one of Bruce Weinstein’s from The Ultimate Ice Cream Book, one of my all-time favorite cookbooks ever. Seriously, if you can conceive of it in as a frosty treat, it’s in this book. I find ways to adapt lots of the recipes to be lighter and dairy free, and a lot of them are naturally that way. Like this one.
So here’s this 3-ingredient dark chocolate sorbet recipe. I’m dying for you to try it because I seriously think you’ll dig it on a soul level. Aside from that, here’s other reasons it should be in your life:
- You can make it without sugar. I use agave, which has a lower glycemic index than refined sugar. I’m pretty sure maple syrup will work too, and when I give that a try I’ll let you know how it goes.
- Cocoa powder is goooood for us. It’s a powerful antioxidant, and can help us feel happy and sexy. I love feeling happy and sexy.
- Cocoa + water + sweetener = naturally dairy free.
If you don’t have an ice cream maker, no worries. I’ll post links to some no-machine freezing methods. But until you get one (get one!), here are some methods to try:
The Kitchn’s 6 ways to make ice cream without a machine
Epicurious’s how to make ice cream without an ice cream maker
David Lebovitz’s how to make ice cream without a machine
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Simple Dark Chocolate Sorbet
- Total Time: 8 minutes
- Yield: 4 servings 1x
Description
This rich and dairy-free dark chocolate sorbet is made with just three ingredients, offering an intense chocolate flavor that will satisfy any cocoa craving.
Ingredients
- 2 cups (480 ml) water
- 3/4 cup (180 ml) agave syrup
- 1 cup (240 ml) unsweetened cocoa powder (I enjoy Hershey's Special Dark)
Instructions
- Combine the water and agave syrup in a medium saucepan over medium heat. Stir until the agave is completely dissolved.
- Sift in the cocoa powder gradually, stirring continuously to prevent lumps.
- Bring the mixture to a simmer and continue to stir for about 3 minutes, ensuring the cocoa is fully incorporated and the mixture is smooth.
- Remove from heat and let the mixture cool to room temperature.
- Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
- Serve immediately or transfer to an airtight container and store in the freezer.
Notes
- You can substitute agave syrup with maple syrup for a different flavor.
- If you don’t have an ice cream maker, use alternative methods to freeze the sorbet, such as stirring every 30 minutes in the freezer.
- Store the sorbet in an airtight container in the freezer for up to a week.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20
- Sodium: 10
- Fat: 3
- Carbohydrates: 34
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I substitute agave syrup with maple syrup in this sorbet recipe?
Yes, you can use maple syrup as a substitute for agave syrup, but keep in mind it may alter the flavor slightly.
What type of dark chocolate should I use for the best results?
Choose a high-quality dark chocolate with at least 70% cocoa content for a rich, intense flavor in your sorbet.
Is there a specific cocoa powder brand you recommend for this recipe?
Look for a natural, unsweetened cocoa powder like Hershey’s or Ghirardelli for the best taste and texture in your sorbet.
