This homemade chocolate sorbet is smooth, rich, and surprisingly creamy—even though it’s made without eggs, milk, or cream. With just a handful of ingredients, you can create a decadent frozen dessert that’s vegan, gluten free, and lighter than traditional ice cream.
Why You’ll Love This Recipe
- Simple Ingredients – Just cocoa, sugar, and water (plus a pinch of salt).
- Vegan & Allergy-Friendly – 100% dairy-free, egg-free, and gluten free.
- Customizable Flavors – Easily transform it into mocha, peppermint, raspberry, almond, or hazelnut sorbet.
- Inspired by Talenti – This recipe was created to recreate the beloved Talenti dark chocolate sorbetto that’s no longer available.
- No Ice Cream Maker Needed – Can be made with or without special equipment.
What Is Sorbet?
Sorbet (sometimes called Italian ice) is a refreshing frozen dessert made with water, sugar, and a flavor base such as fruit or cocoa. Unlike sherbet, which often contains milk or egg whites, sorbet is naturally dairy free and vegan.
It’s traditionally light and fruity, but this chocolate version is indulgent and velvety—perfect for anyone who craves a chocolate fix without the heaviness of ice cream.
Ingredients You’ll Need
- Dutch-Process Cocoa Powder – For the best flavor and color. If using regular cocoa, add melted chocolate for extra richness.
- Sweetener – White sugar, coconut sugar, erythritol, xylitol, or monk fruit blend all work well.
- Dark Chocolate (Optional) – Stir in chopped chocolate or chips for a gelato-like texture.
- Water – The base of the sorbet.
- Salt – A little pinch deepens the chocolate flavor.
- Flavor Add-Ins (Optional) – Vanilla extract, peppermint extract, espresso powder, orange zest, or cinnamon.
- Alcohol (Optional) – A splash of vodka, amaretto, or coffee liqueur keeps the sorbet from freezing too hard.
How to Make Chocolate Sorbet
Using an Ice Cream Maker
- Dissolve the Sugar – Heat half the water with the sugar in a saucepan, stirring until dissolved.
- Whisk in Cocoa – Add cocoa and salt, whisking until smooth. Bring to a gentle boil for 30 seconds.
- Add Flavorings – Remove from heat. Stir in optional chocolate, alcohol, and flavor extracts. Mix in remaining water.
- Chill the Mixture – Refrigerate or freeze until completely cold.
- Churn – Pour into your ice cream maker and churn until thickened.
- Freeze or Serve – Enjoy immediately for a soft-serve texture or freeze for 30 minutes for a firmer scoop.
Without an Ice Cream Maker
- Ice Cube Method – Freeze mixture in ice cube trays. Blend frozen cubes in a high-speed blender until creamy.
- Stirring Method – Freeze in a shallow container, stirring vigorously every 30 minutes for 3 hours to break up ice crystals.
Tips for the Creamiest Sorbet
- Always chill the mixture before churning—warm liquid won’t set properly.
- A splash of alcohol keeps it scoopable but is completely optional.
- Use the best cocoa or chocolate you can find for the richest flavor.
- Serve with toppings like chocolate sauce, fresh berries, or coconut whipped cream.
Storage Instructions
- Store sorbet in an airtight container in the freezer for up to 3–4 months.
- Let it sit at room temperature for 15–20 minutes before scooping for the best texture.
Chocolate Sorbet Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 4 cups
Ingredients
- 2 ⅓ cups water
- 1 cup sugar (or erythritol, xylitol, or monk fruit blend)
- ¾ cup Dutch cocoa powder
- ⅛ tsp salt
- 6 oz dark chocolate, chopped (optional)
- 1 tbsp vodka or liqueur (optional)
- ¼ tsp vanilla, peppermint, or espresso powder (optional)
Instructions
- In a saucepan, heat half the water with sugar until dissolved.
- Whisk in cocoa and salt. Bring to a boil for 30 seconds, stirring constantly.
- Remove from heat and stir in chocolate, alcohol, and flavorings if using. Add remaining water.
- Chill until cold.
- Pour into an ice cream maker and churn according to manufacturer’s directions.
- Enjoy right away or freeze for a firmer scoop.
For the no-machine method, follow the ice cube or stirring method described above.