No ice cream maker, no problem.

Vegan Chocolate Sorbet

No ice cream maker, no problem.

Vegan Chocolate Sorbet

LAUREN MIYASHIRO
No ice cream maker, no problem.
Total Time 6 hrs 40 mins
Course Dessert
Servings 6 people

Ingredients
  

  • 550 ml water
  • 200g sugar
  • 3/4 cup Unsweetened cocoa powder
  • pinch of salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 tsp. vanilla extract

Instructions
 

  • Combine 1 1/2 cups of the water with the sugar, cocoa powder, and salt in a small saucepan over medium-high heat. Whisking constantly, bring to a boil. Boil for about 1 minute. Remove from the heat and transfer to a large bowl.
  • Stir in chocolate chips until melted. Add vanilla and remaining water. Use a hand mixer to blend until frothy. Refrigerate until very cold, about 1 hour, then transfer bowl to freezer for 2 hours. Blend with hand mixer again until airy and transfer to freezer for another 2 hours. Blend with hand mixer one last time, then transfer to loaf pan and freeze until set, 1-2 hours.
Keyword Chocolate, Sorbet, Vegan

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