Vegan Chocolate Sorbet

Low calorie vegan chocolate sorbet recipe

The Spruce / Andrea Livingston

Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Nutritional Guidelines (per serving)
274 Calories
6g Fat
41g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Amount per serving
Calories 274
% Daily Value*
Total Fat 6g 8%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 610mg 27%
Total Carbohydrate 41g 15%
Dietary Fiber 12g 43%
Total Sugars 5g
Protein 12g
Vitamin C 0mg 0%
Calcium 22mg 2%
Iron 22mg 120%
Potassium 6mg 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 healthier than regular ice cream, so you can enjoy this chocolate vegan sorbet without worrying about your waistline. It's a delicious low-calorie vegan dessert.

Ingredients

  • 1 cup sugar, vegan

  • 3 cups water

  • 3/4 cup cocoa powder

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan chocolate sorbet
    The Spruce / Andrea Livingston
  2. Heat the sugar in a large saucepan over medium heat without stirring, until it begins to melt. Once it begins to melt, stir frequently until completely melted and caramelized.

    Heat sugar
    The Spruce / Andrea Livingston
  3. Reduce heat to medium-low and add the water to create a caramel, still stirring frequently.

    Reduce heat
    The Spruce / Andrea Livingston
  4. Next, stir in the cocoa powder and salt until completely smooth and dissolved.

    Stir in cocoa powder
    The Spruce / Andrea Livingston
  5. Remove from heat and allow to cool.

    Remove from heat
    The Spruce / Andrea Livingston
  6. Add the vanilla, cover, and chill in the refrigerator for about 2 hours.

    Add vanilla
    The Spruce / Andrea Livingston
  7. If you have an ice cream maker, process the mixture in your ice cream maker according to the directions, then freeze until firm.

    Process in ice cream maker
    The Spruce / Andrea Livingston
  8. If you don't have an ice cream maker, pour the sorbet into a shallow container and freeze, stirring every 30 minutes until desired consistency is reached, about 2 hours.

    Pour sorbet in bowl
    The Spruce / Andrea Livingston
  9. Makes about 1 quart (4 servings) of low-calorie vegan chocolate sorbet.

    Make sorbet
    The Spruce / Andrea Livingston