|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 3g||11%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can still make a vegan sorbet even if you don't have an ice cream maker. This is an easy dairy-free and vegan chocolate sorbet recipe made with just a few simple ingredients. Vegan sorbet is almost fat-free and is very low in calories, making it suitable for a number of diets.
Sorbet or sorbetto (as it is called in Italy) is a frozen concoction that is usually made with puréed fruit or juice, sugar, and water. It is popular as a dessert and is also used to cleanse the palette in between multi-course meals.
Feel free to add some additional ingredients, especially during special occasions or holidays. Liqueurs like chocolate and coffee liqueurs are a popular choice for jazzing up sorbet for adults. Chocolate also pairs well with coffee, orange, peppermint, or for more chocolate, add in some dairy-free chocolate chips.
This delicious low-calorie vegan dessert is perfect to fix those chocolate cravings. Serve it on those warm summer evenings for a tasty treat.
"This rich, light as air, surprisingly creamy sorbet is a dark chocolate-lovers dream. I added an ounce of Kahlua to mine, and I highly recommend it if you enjoy a bit off coffee flavor with your chocolate." —Laurel Randolph
1 cup vegan sugar
3 cups warm water
3/4 cup cocoa powder, sifted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Gather the ingredients.
Heat the sugar in a large saucepan over medium heat without stirring, until it begins to melt slightly. Once it begins to melt, stir frequently until completely melted and beginning to turn golden.
Reduce the heat to medium-low and add the water. Don't panic if your caramel solidifies; gently stir until all of the caramel has melted into the water.
Stir in the sifted cocoa powder and salt until completely smooth and dissolved.
Remove from heat and allow to cool, about an hour.
Add the vanilla. Cover, and refrigerate, about 2 hours.
Pour the sorbet into a shallow container and freeze.
Stir every 30 minutes until desired consistency is reached, about 2 hours.
- When preparing the caramel, the sugar will likely clump up once you start stirring. Don't worry, just keep stirring until all of the sugar has dissolved and the syrup is a light amber color. Then add the water.
- Be sure to use a large saucepan, since the caramel will bubble up when you add the water. Your caramel might solidify upon contact with the water, but just keep gently stirring and cooking until all of the caramel has dissolved.
- Add in about one ounce of your favorite liquor. Rum is a popular choice. A coffee liqueur is an option for those who crave a chocolatey coffee taste. Or try adding some peppermint schnapps during the holidays. Read the labels carefully to be sure the liquors are vegan-friendly.
- Add in some dark chocolate chips for those extreme chocolate lovers in your house—just make sure they're dairy-free.
- If you have an ice cream maker, you can process the mixture according to the manufacturer's directions. Transfer to a container and freeze until firm.
How to Store and Freeze
Homemade vegan chocolate sorbet will last in the freezer for up to one month. After that time, it will start becoming icy. When ready to serve the sorbet, you should let is soften up for a few minutes at room temperature before scooping.
Sorbet. Fooddata central, United States Department of Agriculture