People like to say that life isn’t fair. French fries have more calories than salad. Paris is all the way across the ocean. Neither of the Property Brothers will ever propose to me.
But, in some cases life is totally fair. This chocolate sorbet is completely fair. It’s rich, creamy, and easy to make with just a few ingredients you already have in your pantry. Even more, if your fridge is completely devoid of unexpired dairy, you can still make it!
I saw Ina Garten make this chocolate sorbet for her Jeffrey ages ago on Food Network. It looked good, yes, but it wasn’t until I read in an online vegan group (the things I read when I can’t sleep) that it is considered one of the best chocolate ice creams out there—even among people that love heavy cream (people like me). The theory is that the lack of dairy allows for the cocoa powder to shine. Don’t dull the shine with low-quality cocoa powder, ok?
While we’re at it, let’s pause to talk about ingredient quality. Since this sorbet has few ingredients, each flavor really shines. I love Sugar in the Raw Organic White for this sorbet because it’s minimally processed. Swap it out with sugar in any of your recipes and enjoy a more natural type of sugar. I know I’m always waxing poetically about instant espresso powder, and today is no different. Buy the good stuff. The vanilla I used in this recipe smells so good that sometimes I use it as a perfume. This chocolate sorbet is starting to sound fancy, isn’t it? You’re worth it, trust me.
It took me literally 3 minutes to stir the ingredients together in a saucepan. I did it one morning while still half asleep after taking the dog out at his usual time—the minute that the first sliver of sunlight crosses the horizon. Oy, dog. One day, you will go to puppy daycare so I can sleep past 5:30am. One day.
So, stir together all of your ingredients: sugar, cocoa powder, instant espresso powder, vanilla, and then let it chill. Pour it in an ice cream maker to churn a few hours before you want to serve it. I think this sorbet benefits from at least 2 hours in the freezer after churning to firm up into a scoopable mixture. I could be wrong; it’s been unseasonably hot here.
Although Ina herself is inherently perfect, I’m almost positive her recipe was transcribed wrongly when it was published online. I made a few adjustments, because the cinnamon in her original recipe overwhelmed the chocolate like whoa. I eliminated it altogether. I’m normally a fan of chocolate + cinnamon, but not here. I’m almost positive that even Jeffrey would agree that a handful of fresh raspberries smashed in right before serving is a definite improvement.
Thanks, Ina. You da best!
Incredible chocolate sorbet that just so happens to be vegan! Please check your ice cream maker's insturction manual for the best way to churn this sorbet. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Chocolate Sorbet {vegan}
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 166Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 46mgCarbohydrates: 38gFiber: 2gSugar: 34gProtein: 1g
This post is sponsored by Sugar In The Raw®. They provided me with sugar, and paid for my recipe development skillz. Compensation for this post was provided by In the Raw via AOL media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of In The Raw® or AOL.
Dixya @ Food, Pleasure, and Health says
rum and espresso together - heavy cream = perfect dessert for vegan friends I am having over next week.
Erin @ Simple, Sweet & Savory says
This looks amazing! Plus, anything from Ina is a home run. ;) Pinning!
Trisha says
I remember that episode! And now I'm dying to make this sorbet. Love the addition of raspberries too!
Tieghan says
You know, I really should watch more TV. If I did I might actually come up with ideas like delicious looking chocolate sorbet!! And really, I love that this is chocolate. Chocolate is where it is at. PLUS since this is sorbet it means it is practically health food, right?!? I think so! :)
Love this one!
Christina Lane says
Nah, tv is bad for your brain. I haven't owned one in years, which is why I'm referencing a Food Network show from at least 6 years ago, haha. Thanks, Tieghan!
Kathi @ Deliciously Yum! says
This sorbet is proof why I still treasure the last few days of summer. I have been looking for the perfect vegan sorbet (the hubby can't have dairy) and I can't wait to whip this up. YUM!
Thalia @ butter and brioche says
I love this sorbet recipe, I love chocolate and raspberries together so I can imagine how good it must have tasted! Obsessed with your little 'dessert for two' spoon as well!
Sharde [the lawful kitchen] says
I just ended my "no dessert" streak (with sweet potato pie) and this looks awesome! Are you still on a break from desserts?
Christina Lane says
Congrats on surviving! And what a way to break it :) I finished my one week sugar-free stint, but I'm still trying to only have sugar every other day or so. But then I have wine, and that's kinda the same thing. I can't win, haha!
Kristina @ Love & Zest says
oh boy, this looks so good!! and I'm obsessed with that spoon :) pinning!
Cheryl says
Sigh, indeed, Ina is perfect! How will I ever live up to her standards? I guess I'll start with this chocolate sorbet.. and I agree. It's like the two-ingredient chocolate mousse that's so damn chocolatey simply because there's no dairy to dilute its.. chocolatiness! Seems like it would be similar here. Must try!
Nicole ~ Cooking for Keeps says
I'm now wondering if all the dairy was the reason I'm not really a fan of chocolate ice cream?! The chocolate flavor always seems so muted to me. Here, I can actually SEE there's copious amounts of REAL chocolate! Absolutely a must-make for me.