Rich and creamy, our Dark Chocolate Sorbet is a real dairy-free treat.
Ingredients
- 1 cup water
- ½ cup granulated sugar
- Pinch salt
- ½ cup cocoa powder, sifted
- ½ teaspoon pure vanilla extract
Preparation
- Prepare a simple syrup by combining the water, sugar, and salt in a medium saucepan and cooking over medium-low heat, until the sugar is fully dissolved.
- Remove the saucepan from the heat and gradually add the cocoa powder, whisking until smooth.
- Add the vanilla and stir to combine.
- Transfer to a container. Cover and refrigerate 2 to 3 hours, or overnight.
- Turn on the Cuisinart® ice cream maker. Pour the sorbet base into the freezer bowl through the ingredient funnel. Churn until thickened, about 25 minutes.
- The sorbet will have a soft, creamy texture. For a firmer consistency, transfer the sorbet to an airtight container and place in the freezer for about 2 hours.
- Remove from the freezer about 15 minutes before serving.