Chocolate Sorbet

Kitchen Tested
  • Yield 3 1/2 cups
  • Prep 10 mins
  • Cook 5 mins

An alternative to chocolate ice cream, with no ice cream maker required.

Mark Boughton Photography / styling: Teresa Blackburn


3 cups water
1 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt


  1. In a saucepan, combine water, sugar and cocoa powder. Stir over medium heat until sugar is dissolved and mixture begins to boil.
  2. Remove from heat. Stir in vanilla and salt. When cool, pour into a bowl or food storage container and cover.
  3. Freeze until set. (This takes several hours or overnight.) When frozen, spoon into bowl of food processor.
  4. Process until texture is like a soft ice cream or a thick smoothie.
  5. Spoon back into bowl container and freeze until reset and ready to serve.



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