Chocolate Sorbet – 3 Ingredients, No Ice Cream Maker! (Dairy-Free & Vegan)
This vegan chocolate sorbet is perfect for a quick summer treat or a light, elegant dessert. It does freeze quite firm, so I recommend removing it from the freezer about 10 minutes before serving.
A simple and delicious chocolate sorbet recipe made with only 3 ingredients—no ice cream maker required! All you need is water, sugar, and cocoa powder to create this rich and refreshing dairy-free frozen dessert at home.
This vegan chocolate sorbet is perfect for summer or when you're craving a lighter chocolate dessert. The texture is smooth and the flavour is intensely chocolatey, making it a great alternative to traditional ice cream. Since it freezes firm, be sure to let it sit at room temperature for about 10 minutes before serving. It melts quicker than regular ice cream but delivers a cool, elegant finish to any meal.
Takes to make the mixture and boil = 10 minutes
Chill time and whisking = 4 hours + overnight.
Makes = Serves about 6 people depending on how many scoops are desired.
Ingredients
- Cocoa powder – 125g (1 cup)
- Water – 500ml (2 cups)
- White Sugar or Caster Sugar – 250g (1 cup)
Method
Step 1
SIFT the cocoa powder int a small saucepan and gently heat all ingredients until bubbly and the sugar is dissolved. Then pour the mixture into a metal loaf tin. I use my small bread tin 900g (1 lb). Cool on bench for at least 20 minutes then chill 2 hours in the fridge covered with plastic.
Step 2
REMOVE and whisk with electric beaters. Freeze, 30 minutes, remove and whisk, Freeze 30 minutes, remove and whisk. Freeze overnight and enjoy the next day.
Sue Maree P Tips
- Other recipes and websites recommend adding 1-2 tbsp of alcohol to your ice cream to make it softer and more scoop-able. Add liqueur or vodka during the first whisk as this enables you to scoop it out once frozen, but I never add this.