Description
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. One of the easiest and best dark chocolate sorbet recipes ever. Slightly adapted from Bruce Weinstein’s The Ultimate Ice Cream Book.
Ingredients
Scale
- 2 c water
- ¾ c agave
- 1 cup unsweetened cocoa powder (I enjoy Hershey’s Special Dark)
Instructions
- 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.
- Category: Dessert, Chocolate, Sorbet
- Cuisine: Vegan