Chocolate Sorbet Recipe - Chocolate Covered Katie (2024)

This rich and delicious homemade chocolate sorbet recipe is so unbelievably creamy, with absolutely no eggs or heavy cream!

Chocolate Sorbet Recipe - Chocolate Covered Katie (1)

Every chocolate lover needs to try this decadent classic chocolate sorbet recipe, because it may quickly become your new favorite dessert.

And with just 3 ingredients, it’s super easy to turn the base into many different flavors! Transform plain chocolate into mocha, peppermint, almond, raspberry, or chocolate hazelnut sorbet in minutes.

The recipe can be vegan, keto, paleo, low calorie, sugar free, soy free, and gluten free.

Also be sure to try this Vegan Chocolate Cake

Watch the homemade chocolate sorbet recipe video above

What is sorbet? Is it different from sherbet?

Sorbet, also known as Italian ice or water ice, is a frozen low fat dessert made from water, sugar, and a flavoring such as fruit puree or fruit juice, white or red wine or another alcohol, or cocoa powder.

The main difference between sorbet and sherbet is that sherbets generally contain milk, heavy cream, or sometimes egg whites or gelatin for creaminess. Traditional sherbet has a smooth ice cream texture.

Fruit sorbet is naturally dairy free and almost always vegan. Some sorbet recipes do contain honey, but they usually have no eggs or milk.

While it’s most often seen as a dessert, tart sorbet is also sometimes served as a palate cleanser in between savory courses of a fancy meal.

This chocolate version reminds me of the vegan Talenti dark chocolate sorbetto they used to sell in grocery stores around the country. It sadly no longer exists.

Once they retired the flavor, I had to play around with the ingredient list and learn how to make my own at home. One taste, and I was thrilled to discover this homemade sorbet not only saves you money, it also really does taste just as good as the original!

Readers also love this Coconut Milk Ice Cream

Chocolate Sorbet Recipe - Chocolate Covered Katie (3)

Dark chocolate sorbet ingredients

Here’s everything you need: cocoa powder, water, sugar, and a pinch of salt.

Cocoa Powder: I highly recommend using Dutch process cocoa powder for the chocolate sorbet. It tastes smoother and less acidic, with a darker color and much deeper chocolate flavor.

Most regular grocery stores sell Dutch cocoa. Just look for the words “processed with alkali” on the ingredient label. If using regular unsweetened cocoa powder instead of Dutched, I like to also include the optional melted chocolate for a richer result.

Sweetener: This can be regular sugar, coconut sugar, evaporated cane juice, granulated erythritol (not powdered) or xylitol, or a granulated monk fruit blend like Lakanto for sugar free sorbet.

I have not tried the recipe with allulose, banana, pure maple syrup, or another liquid sweetener. Be sure to report back if you do experiment with an option not listed here.

Chocolate: For a more indulgent cocoa sorbet, you can choose to include the optional 6 ounces of chocolate chips or finely chopped chocolate bar. Use good quality chocolate for the best results. Flavored chocolate bars work too. This option is so creamy that it reminds me more of chocolate gelato than sorbet!

Other Flavors: Change it up by adding a teaspoon of pure vanilla extract or 1/4 teaspoon of pure peppermint extract or instant coffee or espresso. You can also add a pinch of cinnamon or the juice and zest of an orange for chocolate orange sorbet.

Chocolate Sorbet Recipe - Chocolate Covered Katie (4)

Easy chocolate sorbet recipe

If using an ice cream maker, prepare it ahead of time according to the instruction manual for your machine.

Combine half of the waterwith all of the sugar in a medium saucepan. Heat on high, stirring frequently until the sugar dissolves.

Whisk in the cocoa powder and salt, and bring to a boil. Once it’s boiling, stir continuously for about30 seconds. Then remove from the heat.

If using,add the alcohol and chocolate. Stir constantly until the chocolate is completely melted. Stir in the remaining water and any flavor extracts if desired.

Chill the mixture in the refrigerator or freezer. Then add it to your ice cream machine and churn according to manufacturer’s instructions for your specific model.

Serve right away, or freeze for a half hour to attain a firmer texture.

For a chocolate free option, make Lemon Sorbet

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How to make sorbet without an ice cream maker

If you don’t have an ice cream machine, you still have two options:

Option one is to pour the sorbet mixture into ice cube trays and freeze. Let the chocolate ice cubes thaw just enough for a high speed blender to be able to handle, then use a tamper to blend it into a creamy texture.

Option two is to freeze a large shallow container. Pour the liquid mixture into the container and freeze. Stir very well after a half hour to break up ice crystals and whisk air into the mix, then return the container to the freezer. Repeat the stirring process every half hour for about three hours total. This no ice cream maker version won’t be quite as smooth and creamy, but it still tastes wonderful, with a texture somewhere between granita and ice cream.

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Storage instructions

Due to the fact that this sorbet recipe contains no preservatives, gums, or stabilizers, it will have the best texture on the day it’s made.

Store the chocolate sorbet in an airtight container in the freezer. Thaw leftovers for about fifteen to twenty minutes before serving. It should last for three to four months, if you somehow don’t eat it all first!

Chocolate Sorbet Recipe - Chocolate Covered Katie (7)

The best chocolate sorbet tips & tricks

I like to add one tablespoon of vodka, Amaretto, or coffee, hazelnut, or chocolate liqueur. Alcohol does not freeze solid, so this helps keep the sorbet from freezing rock hard. Just don’t add too much or the texture will be slushy.

Don’t skip the chilling step before adding the liquid sorbet mixture to your ice cream maker. Make sure the liquid is cold or it will never thicken in the machine.

Many brands and models of ice cream machines need to be chilled for 24 to 48 hours before use. Years ago, I once tried to make vegan ice cream in a machine that was not cold, and it never turned from liquid to ice cream.

To serve, I like to scoop out the chocolate sorbet using an ice cream scoop for an authentic ice cream shape.

Try topping your sorbet with chocolate syrup or Coconut Whipped Cream.

Chocolate Sorbet Recipe - Chocolate Covered Katie (8)

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Chocolate Sorbet Recipe

How to make the best rich and creamy chocolate sorbet recipe at home, with no eggs or dairy.

Chocolate Sorbet Recipe - Chocolate Covered Katie (9)

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Print Recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Yield 4 cups

5 from 94 votes

Ingredients

  • 2 1/3 cup water
  • 1 cup sugar or granulated erythritol or xylitol
  • 3/4 cup cocoa powder (I recommend Dutch cocoa)
  • 1/8 tsp salt
  • 6 oz chocolate chips or finely chopped chocolate, optional
  • 1 tbsp vodka or liqueur of choice, optional
  • 1/4 tsp instant coffee or pure peppermint or vanilla extract, optional

Instructions

  • If using an ice cream machine, prepare it ahead of time according to the instructions for your specific brand and model. Or see instructions above for how to make sorbet without an ice cream maker.To make chocolate sorbet, first combine half of the water with the sugar in a medium saucepan. Heat on high. Stir frequently until the sugar dissolves. Whisk in the salt and cocoa. Bring to a boil. Once boiling, stir continuously for 30 seconds. Remove from the heat. Add optional chocolate and alcohol, if using. Stir constantly until the chocolate melts completely. Stir in remaining water. Chill in the fridge or freezer until mixture is cold. Then pour it into an ice cream machine and churn according to manufacturer’s directions. Eat immediately, or freeze for about a half hour to achieve a firmer texture.

    View Nutrition Facts

Notes

You may also like this popular Almond Milk Ice Cream.

Have you made this recipe?

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Chocolate Sorbet Recipe - Chocolate Covered Katie (2024)

FAQs

What is chocolate sorbet made of? ›

Dark chocolate sorbet ingredients

Here's everything you need: cocoa powder, water, sugar, and a pinch of salt. Cocoa Powder: I highly recommend using Dutch process cocoa powder for the chocolate sorbet. It tastes smoother and less acidic, with a darker color and much deeper chocolate flavor.

What makes sorbet creamy? ›

That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly. The easiest alternative sugar—the one you can find in any American supermarket—is plain 'ol non-high-fructose corn syrup.

What's the difference between sherbet and sorbet? ›

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

Which is healthier sorbet or sherbet? ›

Sherbet is made with dairy, so it contains a little bit of fat. One ½ cup serving of sherbet averages around 130 calories and 1 to 3 grams of fat. Sorbet is made with just fruit and sugar and is therefore fat-free. There are between 120 to 150 calories per ½ cup of sorbet.

Is chocolate sorbet better than ice cream? ›

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

Does sorbet have milk or cream in it? ›

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

What is the secret of a good sorbet? ›

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

What thickens sorbet? ›

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

Why is my homemade sorbet so hard? ›

If your sorbet is rock-hard after churning and freezing: Allow it to sit on the counter for 5 minutes to soften before scooping OR. Melt the base back down to liquid, add more sugar, or a bit of corn syrup, or a splash of alcohol, then re-churn and refreeze.

Is sorbet healthy than ice cream? ›

Because sorbet is just fruit juice and sugar (no dairy), it has less calories and is therefore a healthier option. What are the three differences between gelato and ice cream? While gelato and ice cream are both dairy based, there is a difference in how they are made and how they taste.

Does sorbet have eggs? ›

A: Both sherbet and sorbet are frozen desserts made with fruit purée or juice, sugar, and flavorings. Sherbet also contains a small amount of milk, and possibly egg white or gelatin so sorbet is preferable for people who are lactose intolerant, allergic to dairy, vegetarian, or vegan.

Is sorbet more healthy than ice cream? ›

If weight loss, cutting calories and a healthier heart are your aims, it makes sense to choose sorbet. But ice cream is more nutritious, with higher levels of some vitamins and minerals (although a small glass of skimmed milk will give you good amounts of these, minus the fat and sugar).

Can diabetics eat sherbet? ›

Sherbet typically has almost double the carbohydrates of ice cream, states Cotey. If you're looking for a frozen treat from time to time, search out a product lower in sugar, carbs and saturated fats. Also be mindful of serving size. Most people scoop out far more than what's recommended.

Is sorbet OK for diabetics? ›

A sorbet is a long way from vanilla ice cream and even further from cookie dough ice cream, but as a refreshing treat on a hot day, it's an ideal choice for anyone with diabetes. Sorbets are not creamy, mainly because they do not contain dairy, nor try to imitate ice cream.

Is Italian ice the same as sorbet? ›

In fact, the biggest difference between sorbet and Italian ice may be their origin. Italian ice is the Italian version of creamy dairy-free ice while sorbet is of French origin. In addition, sorbets often contain liquor flavors while Italian ices do not generally contain alcohol but may compliment it well.

What is the difference between chocolate sorbet and gelato? ›

Texture and taste: Gelato has a velvety, melt-in-your-mouth texture that makes taste buds sing. It is much denser and thicker than sorbet because of the dairy and the slower churning process, making it less airy.

Is sorbet actually healthy? ›

For those who need dairy- or gluten-free dessert options, or who cannot eat eggs or nuts, sorbet may be a suitable option. In theory, a fruit sorbet is healthy, but most commercial varieties are based on sugar rather than fruit.

Is sorbet actually ice cream? ›

The difference between ice cream and sorbet is also based on whether or not dairy is used. Technically speaking, ice cream always contains cream and/or milk as its main ingredients, while sorbet traditionally never includes dairy or eggs, instead being primarily made from fruit juice or fruit purée.

Does chocolate sorbet contain dairy? ›

This Dark Chocolate Sorbet is made with only 5 ingredients! Rich and creamy and completely dairy-free!

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