This rich, delicious homemade chocolate sorbet is unbelievably creamy, made without eggs or heavy cream.
Every chocolate lover should try this decadent chocolate sorbet. With a base of just a few simple ingredients, it’s easy to make and very versatile. You can turn this basic recipe into mocha, peppermint, almond, raspberry-chocolate, or chocolate-hazelnut sorbet in minutes by adding a flavoring of your choice.
This recipe can be adapted to many diets: vegan, keto, paleo, low calorie, sugar free, soy free, and gluten free, depending on the ingredients you select.
What is sorbet? Is it different from sherbet?
Sorbet—also called Italian ice or water ice—is a frozen dessert typically made from water, a sweetener, and a flavoring such as fruit puree, juice, wine, liquor, or cocoa. It’s generally low in fat and, when made without honey, is naturally vegan.
The main difference between sorbet and sherbet is dairy: sherbet usually contains milk, cream, egg whites, or gelatin to add creaminess. Sherbet often has a texture closer to ice cream, while sorbet is brighter and lighter. Sorbet is frequently served as a palate cleanser between savory courses as well as a standalone dessert.
This chocolate version aims for a deep, satisfying chocolate flavor and a smooth, rich texture without dairy. It was inspired by a popular dark chocolate sorbet that used to be widely available in stores and replicates that intense, velvety taste at home.
Dark chocolate sorbet ingredients
Everything you need for a deeply chocolatey sorbet: cocoa powder, water, sugar, and a pinch of salt. Optional additions include chopped chocolate or chocolate chips for extra creaminess, a splash of alcohol to keep the texture scoopable, or extracts and spices to vary the flavor.
Cocoa powder: Dutch-process cocoa is recommended because it has a smoother, less acidic flavor and a darker color. If you only have natural unsweetened cocoa powder, consider adding the optional melted chocolate to intensify the chocolate profile.
Sweetener: Granulated sugar works well, and you can substitute coconut sugar, evaporated cane sugar, granulated erythritol, xylitol, or a granulated monk fruit blend if you want a sugar-free option.
Optional chocolate: Adding 6 ounces of good-quality chocolate chips or finely chopped chocolate creates an even creamier texture, edging the sorbet toward gelato in richness.
Flavor variations: Stir in a teaspoon of vanilla extract, 1/4 teaspoon peppermint extract, a pinch of cinnamon, or 1/4 teaspoon instant coffee or espresso. Orange zest and a little juice turn this into a chocolate-orange sorbet. A tablespoon of vodka, Amaretto, or a coffee or hazelnut liqueur keeps the sorbet from freezing too hard while adding subtle flavor.
Easy chocolate sorbet recipe
Prepare an ice cream maker according to the manufacturer’s directions if you plan to use one. If not, see the section below for no-machine methods.
1. Combine half of the water with all of the sugar in a medium saucepan. Heat over medium-high heat, stirring frequently, until the sugar dissolves.
2. Whisk in the cocoa powder and salt. Bring the mixture to a brief boil, stirring continuously for about 30 seconds, then remove from the heat.
3. If using, add the optional chopped chocolate and alcohol. Stir constantly until the chocolate is fully melted and incorporated.
4. Stir in the remaining water and any extracts or other flavorings you choose. Chill the mixture thoroughly in the refrigerator or briefly in the freezer until it is cold.
5. Pour the chilled mixture into your ice cream machine and churn according to the manufacturer’s instructions. Serve immediately for a soft, scoopable texture, or transfer to a container and freeze for about 30 minutes to firm up slightly.
How to make sorbet without an ice cream maker
If you don’t own an ice cream machine, you have two reliable options:
Option one: Pour the chilled sorbet mixture into ice cube trays. Freeze solid. When frozen, let the cubes soften slightly, then blend in a high-speed blender or food processor until creamy, using a tamper if available.
Option two: Pour the mixture into a large, shallow container and place it in the freezer. After about 30 minutes, stir vigorously with a whisk or fork to break up ice crystals and incorporate air. Repeat this stirring every 30 minutes for roughly three hours. The result will be slightly icier than churned sorbet but still intensely chocolatey and delicious.
Storage instructions
Because this sorbet contains no stabilizers or preservatives, it has the best texture the day it’s made. Store leftovers in an airtight container in the freezer. Let frozen sorbet soften at room temperature for 15–20 minutes before scooping for best results. Properly stored, it will keep well for three to four months, though it’s unlikely to last that long!
Tips and tricks for best results
- Add up to one tablespoon of vodka or a liqueur to keep the sorbet from freezing too hard; don’t exceed this or the texture will become slushy.
- Chill the sorbet base completely before churning—if the base is warm the machine won’t be able to thicken it properly.
- Make sure any freezer bowl for an ice cream maker has been chilled for the recommended time (often 24–48 hours) so the machine can do its job.
- For a polished presentation, scoop sorbet with a warmed ice cream scoop. Garnish with shaved chocolate, a drizzle of syrup, or a dollop of coconut whipped cream for a dairy-free topping.
Chocolate Sorbet Recipe
How to make a rich and creamy chocolate sorbet at home with no eggs or dairy.
Ingredients
- 2 1/3 cups water
- 1 cup sugar (or granulated erythritol or xylitol)
- 3/4 cup cocoa powder (preferably Dutch-processed)
- 1/8 tsp salt
- 6 oz chocolate chips or finely chopped chocolate (optional, for extra creaminess)
- 1 tbsp vodka or liqueur (optional)
- 1/4 tsp instant coffee or 1/4 tsp peppermint or vanilla extract (optional)
Instructions
- If using an ice cream machine, prepare it according to the manufacturer’s instructions.
- Combine half the water and the sugar in a medium saucepan. Heat over medium-high, stirring until the sugar dissolves.
- Whisk in the cocoa powder and salt. Bring to a brief boil and stir continuously for about 30 seconds. Remove from heat.
- Add the optional chopped chocolate and alcohol, stirring until chocolate is fully melted. Stir in the remaining water and any extracts or flavorings.
- Chill the mixture thoroughly, then churn in your ice cream maker according to directions. Serve immediately for a soft texture or freeze about 30 minutes for a firmer sorbet.
- If you don’t have a machine, freeze in ice cube trays and blend, or freeze in a shallow pan and stir every 30 minutes until set.
Notes
For an extra silky texture, include the optional chocolate. Use high-quality cocoa and chocolate for the best flavor. Adjust sweetness to taste, and experiment with extracts and liqueurs to create different variations.
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