This rich-tasting, dairy-free chocolate sorbet is the perfect summer treat to make at home. It doesn't require an ice cream maker and is made with only 4 simple ingredients.
To me "summer" is synonymous with "ice cream". There's nothing like a drippy cone after a long day in the sun, a fully-topped sundae shared with your kid after a lazy lunch on the patio, or an unexpected afternoon treat after an ice cream truck drive-by.
Unfortunately like many gluten-free folks, to me "ice cream" is also synonymous with "dairy-free" these days. This means many of those summer treats are off limits, unless I want to pay later with a serious tummy ache. No thanks. But excuse me while a cry just a little.
Some of the ice creams made with alternative milks that can be found in grocery freezer sections can do in a pinch. If I'm being honest though, many of them leave me a little annoyed with the price and a lot of "meh" with the taste and texture.
Some of the best "ice creams" I've had have been made in my own kitchen. But then there's the whole issue of pulling out the maker and messing with a machine. Until this...
Double Chocolate Noir Sorbet.
This one is made with coconut sugar alone, so no refined white sugar. Not one bit of dairy. An easy stir freezer method. Loaded with chocolate. And super simple ingredients.
No tears. Just a big ol' smile. And a little chocolate on my chin.
Double Chocolate Noir Sorbet
- 1 cup coconut sugar
- 2 1/2 cups water
- 1 cup unsweetened cocoa powder
- 1/4 cup finely chopped dark chocolate
- Combine coconut sugar and water in a medium saucepan. Heat over medium-high heat until sugar dissolves. Stir in cocoa with a wire whisk. Bring to a simmer and cook 15 minutes.
- Transfer mixture to a bowl and chill 8 hours or overnight.
- Stir in finely chopped dark chocolate. Transfer mixture to a metal pan and place in freezer. Stir mixture every hour until mixture reaches desired frozen consistency.