Vegan Chocolate Sorbet Recipe

Vegan Chocolate Sorbet in a bowl with a spoon

The Spruce Eats / Diana Chistruga

Prep: 10 mins
Cook: 15 mins
Cool and Chill: 3 hrs
Total: 3 hrs 25 mins
Servings: 4 servings
Yield: 1 quart
Nutrition Facts (per serving)
69 Calories
2g Fat
10g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 69
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 153mg 7%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 5mg 30%
Potassium 2mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

chocolate sorbet/tester image
A Note From Our Recipe Tester


  • 1 cup vegan sugar

  • 3 cups warm water

  • 3/4 cup cocoa powder, sifted

  • 1/4 teaspoon salt

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Vegan Chocolate Sorbet ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. 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.

    Sugar cooking in a saucepan on a burner, with a wooden spoon

    The Spruce Eats / Diana Chistruga

  3. 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.

    Caramel and water mixture in a saucepan on a burner, with a wooden spoon

    The Spruce Eats / Diana Chistruga

  4. Stir in the sifted cocoa powder and salt until completely smooth and dissolved.

    Chocolate sorbet base in a saucepan on a burner, with a wooden spoon

    The Spruce Eats / Diana Chistruga

  5. Remove from heat and allow to cool, about an hour.

    Chocolate sorbet base in a saucepan

    The Spruce Eats / Diana Chistruga

  6. Add the vanilla. Cover, and refrigerate, about 2 hours.

    Vanilla added to the sorbet base in a saucepan, with a wooden spoon

    The Spruce Eats / Diana Chistruga

  7. Pour the sorbet into a shallow container and freeze.

    Vegan Chocolate Sorbet mixture in a glass baking dish

    The Spruce Eats / Diana Chistruga

  8. Stir every 30 minutes until desired consistency is reached, about 2 hours.

    Vegan Chocolate Sorbet in a bowl with a spoon

    The Spruce Eats / Diana Chistruga


  • 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.

Recipe Variations

  • 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.

Article Sources
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  1. Sorbet.  Fooddata central, United States Department of Agriculture