Summer is rapidly approaching Southern California and I got a new ice cream maker – it was only a matter of time before this post became a reality.
What we have here is NOT a heavy chocolate ice cream; this is a sorbet (chocolate + water) that is light and refreshing but incredibly rich. Each bite tastes like a frozen brownie that melts in your mouth. As I was making this, I didn’t expect much. Then I tasted a spoonful of the unfrozen sorbet… then another… then an entire teacup. It was incredible, and it only got better after freezing. Who knew chocolate and water could be so delicious?
I should mention that this recipe breaks the One Ingredient rules. It has a little Sucanat, which is lightly-processed sugar, and chocolate chips that contain several ingredients. But that’s okay – sometimes it’s good to break the rules (especially when we’re dealing with chocolate!).
Makes about 3.5 cups of sorbet
- 2 1/4 cups water
- 1/2 cup vegan chocolate chips
- 1/2 cup cocoa powder
- 1/4 cup Sucanat/sugar
- 1 teaspoon vanilla
- dash salt
- 1 tablespoon vodka
- 6 drops peppermint oil (optional)
With an Ice Cream Maker…
Heat the water, cocoa powder, chocolate chips, salt, and sugar in a saucepan until melted and well mixed. Remove from the heat and stir in the vanilla and optional vodka (vodka doesn’t freeze, which will help keep your sorbet from becoming a block of ice after freezing. It isn’t totally necessary, but it helps).
Transfer the mixture to a blender and pulse for a few seconds to fully combine the ingredients. Then, move to the refrigerator until well chilled.
Follow your ice cream maker’s instructions to make the sorbet. Depending on how it looks when finished, you may be able to eat it right away (I dare you not to!) or you can chill it further until it develops the perfect consistency.
Variation: Add a few drops of peppermint oil when adding the vanilla for Mint Chocolate Sorbet. I’ve tried both and they’re each amazing in their own right. If you like peppermint patties, you’ll love the mint version.
Without an Ice Cream Maker…
Step one: buy an ice cream maker. Step two: follow the instructions above
An ice cream maker might be a worthwhile investment just for the awesomeness of this one sorbet. But if you don’t have one, there is a technique that only requires a blender and it’ll turn out quite well.
Just like above, heat the water, cocoa powder, salt, and sugar in a saucepan. Except this time, use only 1 1/2 cups water. Remove from the heat and stir in the chocolate chips and vanilla. Then freeze this mixture into chunks (possibly an ice cube tray).
Once the chunks are frozen, add them to a blender with 3/4 cup cold water (and optional tablespoon of vodka). Blend until smooth and freeze again, stirring every 30-60 minutes. After a few hours in the freezer, you should have something similar to the end result from the ice cream maker.