Vegan Chocolate Sorbet
No ice cream maker, no problem.
- 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
- 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.