Chocolate Sorbet

Chocolate Sorbet Recipe

By Peanut Palate

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 15 mins


2¼ cups water

1 cup coconut sugar

¾ cup cocoa powder dutch-processed if possible

Pinch salt

½ cup vegan dark chocolate If you want a sweeter ice cream, use semisweet chocolate and add half the amount of maple syrup to start. Then increase the maple syrup as you'd like after.

½ tsp vanilla extract

¼ cup 100% pure maple syrup sub: another liquid sweetener such as coconut syrup or agave

8 tsp cornstarch


1In a saucepan over medium heat, whisk together 1.5 cups of water, cocoa powder, sugar and salt. Let it boil while constantly stirring. Once boiling, whisk for 30 seconds and turn off.

2Remove from heat and stir in the dark (or semisweet) chocolate. Then whisk in the vanilla and the remaining water, maple syrup and cornstarch. Make sure there are no clumps. If you used semisweet chocolate instead of dark, start with half the amount of maple syrup, and add more as desired at the end – otherwise, it may end up being too sweet.

3Put this mixture into the fridge to chill for 6 hours. Make sure you also have your ice cream maker in the freezer. Note: if you don't have an ice cream maker, sorbet won't come out perfectly but you can freeze the mixture into ice cube blocks and blend it once frozen to get an icy dessert.

4Once the mixture is cooled, whisk it after removing from the fridge and then add it to the ice cream maker, churning as per the manufacturer's instructions. After about 15 minutes of churning, the sorbet should be done.

5Remove from the ice cream maker and serve immediately – sorbet tends to melt quickly!

6Storage: I haven't tried freezing it afterwards to check the consistency, but I recommend to eat it fresh rather than freezing it. You can try to freeze it for later and let it thaw before eating, if you can't eat it right away.

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