I made a Dark Chocolate Sorbet so unbelievably rich and creamy for a dairy-free dessert you won’t believe it’s not ice cream.

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I am obsessed with this Dark Chocolate Sorbet because it tastes like velvet that refuses to be boring. I love that it’s shockingly rich and creamy even though it’s dairy-free Desserts Vegan.

There’s an edge to it, bitter and bright, that makes every spoonful serious chocolate, not dessert fluff. I crave the freeze-and-lick drama, way chocolate shows up and slaps.

And that coconut base, 3/4 cup full fat coconut milk, gives a mouthfeel that fools everyone. Not syrupy, not cloying.

Just dark, cold chocolate that makes me shut up and eat. Messy, loud, worth it.

Ingredients

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Coconut milk: adds creaminess and richness, basically the silky body of the sorbet.
Water: just thins things out so it’s scoopable and not brick-hard.
Sugar: sweetens and gives that classic sorbet chew and smooth mouthfeel.
Corn syrup: keeps it soft and stops ice crystals, plus it’s wonderfully reliable.
Cocoa powder: gives deep chocolate punch, sift it if it’s lumpy, no surprises.
Dark chocolate: the real chocolate heart, bitter and glossy, makes it grown-up.
Vanilla extract: rounds flavors out, it’s subtle but makes chocolate sing.
Sea salt: a little pop of salt brings out the chocolate’s complexity.
Espresso (optional): basically boosts chocolate notes, makes it feel more intense.

Ingredient Quantities

3/4 cup full fat coconut milk (about 180 ml)

1/2 cup water (about 120 ml)

3/4 cup granulated sugar (150 g)

2 tbsp light corn syrup or glucose syrup (helps keep it smooth)

1/3 cup unsweetened cocoa powder (about 30 g), sifted if lumpy

6 oz good dark chocolate, chopped (about 170 g, 70% cacao recommended)

1 tsp vanilla extract

1/4 tsp fine sea salt

1 tbsp cooled strong espresso or dark coffee (optional, but boosts chocolate flavor)

How to Make this

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1. In a medium saucepan whisk together coconut milk, water, granulated sugar, corn syrup, and sifted cocoa powder until mostly smooth, then place over medium heat.

2. Warm gently, stirring often, until the sugar is dissolved and the mixture is steaming but not boiling, about 5 to 7 minutes.

3. Remove pan from heat and add chopped dark chocolate, stirring until fully melted and silky; if any lumps remain, return to very low heat briefly and keep stirring.

4. Stir in vanilla extract, sea salt, and the cooled espresso or coffee if using; taste and adjust salt or coffee to boost the chocolate note.

5. For the smoothest texture, pour the mixture through a fine mesh sieve into a bowl to catch any stray bits of chocolate or cocoa grits.

6. Cool the mixture to room temperature, then cover and chill in the refrigerator until completely cold, at least 4 hours or overnight; overnight makes it taste noticeably better.

7. Churn in your ice cream maker according to manufacturer directions until it reaches soft serve consistency, usually 20 to 30 minutes.

8. Transfer sorbet to a shallow airtight container, press a piece of plastic wrap directly on the surface to prevent ice crystals, then freeze until firm, about 2 to 4 hours.

9. If you don’t have an ice cream maker, freeze in a wide container and stir vigorously every 30 minutes for the first 2 hours to break up ice crystals, then let firm up.

10. Let sorbet sit at room temperature for 5 minutes before scooping so it becomes creamy; serve with a sprinkle of flaky salt or a few dark chocolate shavings if you want to be fancy.

Equipment Needed

1. Medium saucepan (big enough to hold all the liquid without boiling over)
2. Whisk (for smoothing cocoa and mixing the milk and sugar)
3. Measuring cups and spoons (for accurate amounts of milk, sugar, cocoa, espresso etc)
4. Heatproof spatula or wooden spoon (to stir in the chocolate and scrape the pan)
5. Fine mesh sieve (for the extra-smooth texture)
6. Large bowl (to catch the sieved mixture and to cool in)
7. Ice bath or cooling rack (to help cool the pan faster, optional but handy)
8. Ice cream maker or wide shallow freezer-safe container (if you dont have a maker use the container and stir method)
9. Shallow airtight container and plastic wrap (to press directly on the surface and prevent ice crystals)
10. Small ladle or scoop and a microplane or grater (for scooping and optional chocolate shavings)

FAQ

Q: Will this sorbet be dairy free and creamy?

A: Yes. The full fat coconut milk gives richness and a creamy mouthfeel even though there is no dairy. Use the full fat kind, not light, or it will be icier and less smooth.

Q: Can I make it without an ice cream maker?

A: Absolutely. Freeze in a shallow metal dish, stir vigorously every 30 minutes as it firms up to break ice crystals, about 3 to 4 times, then let it firm fully in the freezer. It won’t be quite as silky as churned, but still very good.

Q: My sorbet is grainy or icy. How do I fix that?

A: Graininess usually comes from large ice crystals or under-dissolved sugar. Reheat the mix gently until sugar is fully dissolved, cool it completely, then churn or follow the manual-freeze stirring method. Adding the corn syrup helps prevent iciness, so don’t skip it.

Q: Can I use milk or cream instead of coconut milk?

A: You can, but it changes the recipe from dairy free to dairy. Whole milk will be less rich, heavy cream will make it closer to ice cream. If you use dairy, reduce the coconut aroma concerns by choosing neutral milk, and taste for sweetness adjustments.

Q: How long does it keep in the freezer and how do I store it?

A: Stored in an airtight container it will be best for up to 2 weeks. Press a piece of parchment or plastic wrap directly on the surface before sealing to reduce freezer burn and ice crystals. Let it sit at room temperature 5 to 10 minutes before scooping for easier serving.

Q: Is the espresso necessary and can I substitute anything?

A: Not necessary but it amps up the chocolate flavor. You can skip it or use 1 tablespoon brewed coffee, 1 teaspoon instant espresso dissolved in a little water, or 1 tablespoon of dark rum for a boozy note. Don’t add too much liquid or it will change texture.

Dark Chocolate Sorbet Recipe Substitutions and Variations

Coconut milk (3/4 cup): Substitute with 3/4 cup canned evaporated milk for similar creaminess, or 3/4 cup full fat dairy milk if you’re not vegan, or 3/4 cup almond or oat milk for a lighter, dairy-free option. Note evap milk gives richer mouthfeel, plant milks can be a bit thinner.
Light corn syrup or glucose syrup (2 tbsp): Use 2 tbsp honey or agave syrup if you want natural sweetness and to keep the texture smooth, or 2 tbsp golden syrup or maple syrup in a pinch. These may alter flavor slightly and can brown faster when freezing.
Unsweetened cocoa powder (1/3 cup): Replace with Dutch-processed cocoa for a rounder, less acidic chocolate note, or use 1/3 cup carob powder if you need caffeine-free chocolate-like flavor. If using Dutch process, reduce baking soda in recipes, not relevant here, just flavor note.
Dark chocolate (6 oz, 70%): Swap for 6 oz semi-sweet chocolate (around 50 to 60% cacao) for a milder taste, or use 6 oz bittersweet chocolate (higher cacao) for more intensity. You can also stir in 6 oz chocolate chips but those may contain stabilizers and melt differently.

Pro Tips

1. Warm the mix slowly and dont rush it, stir often so the cocoa and sugar fully dissolve; if you heat too fast youll get grainy spots or scorched chocolate.
2. After adding the chopped chocolate, take it off the heat and stir patiently until silky, but if there are stubborn lumps pop it back on the lowest flame for just a few seconds and keep stirring, dont blast the heat.
3. Sieve everything into a bowl before chilling, that little step catches tiny cocoa grits and makes the texture way smoother, trust me its worth the extra minute.
4. Chill the base completely, overnight if you can; a cold base churns better and gives a creamier finish. If you dont have an ice cream maker, freeze in a wide container and stir every 30 minutes for the first couple hours to stop big ice crystals forming.

Dark Chocolate Sorbet Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a Dark Chocolate Sorbet so unbelievably rich and creamy for a dairy-free dessert you won't believe it's not ice cream.

Servings

servings

Calories

285

kcal

Equipment: 1. Medium saucepan (big enough to hold all the liquid without boiling over)
2. Whisk (for smoothing cocoa and mixing the milk and sugar)
3. Measuring cups and spoons (for accurate amounts of milk, sugar, cocoa, espresso etc)
4. Heatproof spatula or wooden spoon (to stir in the chocolate and scrape the pan)
5. Fine mesh sieve (for the extra-smooth texture)
6. Large bowl (to catch the sieved mixture and to cool in)
7. Ice bath or cooling rack (to help cool the pan faster, optional but handy)
8. Ice cream maker or wide shallow freezer-safe container (if you dont have a maker use the container and stir method)
9. Shallow airtight container and plastic wrap (to press directly on the surface and prevent ice crystals)
10. Small ladle or scoop and a microplane or grater (for scooping and optional chocolate shavings)

Ingredients

3/4 cup full fat coconut milk (about 180 ml)
1/2 cup water (about 120 ml)
3/4 cup granulated sugar (150 g)
2 tbsp light corn syrup or glucose syrup (helps keep it smooth)
1/3 cup unsweetened cocoa powder (about 30 g), sifted if lumpy
6 oz good dark chocolate, chopped (about 170 g, 70% cacao recommended)
1 tsp vanilla extract
1/4 tsp fine sea salt
1 tbsp cooled strong espresso or dark coffee (optional, but boosts chocolate flavor)

Directions

In a medium saucepan whisk together coconut milk, water, granulated sugar, corn syrup, and sifted cocoa powder until mostly smooth, then place over medium heat.
Warm gently, stirring often, until the sugar is dissolved and the mixture is steaming but not boiling, about 5 to 7 minutes.
Remove pan from heat and add chopped dark chocolate, stirring until fully melted and silky; if any lumps remain, return to very low heat briefly and keep stirring.
Stir in vanilla extract, sea salt, and the cooled espresso or coffee if using; taste and adjust salt or coffee to boost the chocolate note.
For the smoothest texture, pour the mixture through a fine mesh sieve into a bowl to catch any stray bits of chocolate or cocoa grits.
Cool the mixture to room temperature, then cover and chill in the refrigerator until completely cold, at least 4 hours or overnight; overnight makes it taste noticeably better.
Churn in your ice cream maker according to manufacturer directions until it reaches soft serve consistency, usually 20 to 30 minutes.
Transfer sorbet to a shallow airtight container, press a piece of plastic wrap directly on the surface to prevent ice crystals, then freeze until firm, about 2 to 4 hours.
If you don't have an ice cream maker, freeze in a wide container and stir vigorously every 30 minutes for the first 2 hours to break up ice crystals, then let firm up.
Let sorbet sit at room temperature for 5 minutes before scooping so it becomes creamy; serve with a sprinkle of flaky salt or a few dark chocolate shavings if you want to be fancy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.