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
PrintSimple 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 water
- 3/4 cup agave syrup
- 1 cup 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: Dessert
- Cuisine: Vegan
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.
