With just three simple ingredients, you can create a rich, but dairy-free, chocolate sorbet that is sure to cool you down and satisfy your cocoa cravings.
By Gin Butters
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:
- 2 c water
- ¾ c agave
- 1 cup unsweetened cocoa powder (I enjoy Hershey's Special Dark)
- Combine the water and agave in a medium saucepan over medium heat. Stir until the agave is totally dissolved. Sift in the cocoa and bring the mixture to a simmer. Simmer and stir for about three minutes.
- Transfer to another container and cool, Once cooled, refrigerate for about two hours. Chill in an ice cream machine or using a non-machine method. Enjoy soft or transfer to a freezer safe container and freeze for a few hours to let harden.