Pareve Chocolate Sorbet

Total Time
4hrs 10mins
Prep
10 mins
Cook
4 hrs

A sublime rich tasting creamy chocolate sorbet which is dairy free. I had it in a very expensive restaurant in Spain where it was served with a very intensively vanilla ice cream and it was to die for. In fact the whole meal was to die for - and we nearly did when the bill arrived!8

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Cooking time is freezing time.
  2. Combine all but vanilla in a saucepan.
  3. Heat on medium, stirring frequently, until the mixture reaches a boil.
  4. Turn off heat, and stir in vanilla.
  5. Chill.
  6. You can either put in an ice cream maker or not.
  7. If you do not have one then stir the mixture 2 or 3 times whilst it is freezing.
  8. (I do not have one and it is still fantastic).
Most Helpful

This is a wonderful treat. Very deep, intense chocolate flavor. I added 1/4 tsp of instant espresso powder and 1/4 tsp of ground cayenne pepper to jazz it up! It came out great and was very easy. I stirred every hour and a half or so and it came out smooth, creamy, and delicious.

I am a chocolate snob and this has my five-star seal of approval. Of note, if you are like me and appreciate the depth of dark chocolate, I recommend using dark chocolate cocoa powder. But, I was such a skeptic that cocoa powder and these simple ingredients could make such a delicious treat and wow, were my husband's and my tastebuds more than exhilirated. Of course you have to keep in mind that this is not ice cream, so it will not have the same thick, creamy texture, so if that is what you're looking for than this is not the recipe for you. However, if you want a lighter, yet potently chocolatey dessert that will kick any female chocolate craving- this is a grand slam!!! Also of note, I have a very high-quality blender/food emulsifier that made this instantly by using ice cubes instead of water and it eliminated the long 4.5 hr freeze time. Thank you for this recipe.

5 5

Oh. My. Goodness. I am speechless. Made it in my Cuisinart, added a couple teaspoons of instant coffee, and poured in a couple tablespoons of heavy cream as it started to blend. Next time I will sub some of the water with espresso instead of cheating with instant coffee. (Later Note: I tried this and it wasn't as good as just adding instant coffee! It changed the texture) This was a perfect end to homemade pasta and meatballs...and I tried it with coconut ice cream, too. Wow. Thank you for sharing.