Dark Chocolate Sorbet

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dairy free
Recipe photo
Hands-on time:
Total time:
Yield: about 3 cups sorbet

Recipe photo

Sorbet, a fruit ice typically made with water, sugar, and fruit purée, is a delicious vehicle for chocolate, as well. You'd never guess this rich, creamy, frozen confection is dairy-free.

There are many chocolate sorbet recipes available online; our thanks to authors Ina Garten and David Lebovitz for the inspiration responsible for this version.

Dark Chocolate Sorbet

star rating (10) rate this recipe »
dairy free
Hands-on time:
Total time: Overnight,
Yield: about 3 cups sorbet
Published: 04/15/2013


Tips from our bakers

  • The liqueur or vodka keeps your sorbet soft enough to scoop right out of the freezer. Want to leave out the alcohol? Go right ahead; your sorbet will freeze rock-hard, so make sure to remove it from the freezer 20 minutes or so before serving, to soften.
  • To make sorbet without an ice cream maker: Make the chocolate mixture, but omit the alcohol. Place the mixture in a shallow pan; an 8" x 8" square pan or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it.

    After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer.

    Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may take longer, depending on the temperature of your freezer.

    Once the sorbet is entirely icy (like a slush drink), add the alcohol, if you're using it. Rather than add the alcohol while the sorbet is still in its shallow pan, transfer the sorbet to a lidded storage bowl. Stir in the alcohol, then cover the bowl and place it in the freezer. Let the sorbet "ripen" (freeze), undisturbed, for several more hours, until it's as hard as you like.


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1) Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat.

2) Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved.

3) Remove from the heat, and stir in the vanilla and Kahlua or vodka. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best.

4) Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. It'll remain quite soft; freeze for several hours before serving, to firm up.

Yield: about 3 cups sorbet.

Nutrition information

Serving Size: 1/2 cup Servings Per Batch: 6 Amount Per Serving: Calories: 249 Calories from Fat: Total Fat: 5g Saturated Fat: Trans Fat: Cholesterol: 0mg Sodium: 52mg Total Carbohydrate: 51g Dietary Fiber: 3g Sugars: 42g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 08/05/2014
  • Robin from NC
  • Heaven! I did not use the espresso as coffee (et al) is not part of my family's pantry. Nevertheless, the flavor was amazing. I also did not have problems with the frozen mixture being too hard even though I did not use the alcohol.
  • star rating 08/29/2013
  • Janet from West chester, PA
  • This is the best, easiest, and most delicious chocolat sorbet. I also used agave instead of sugar and I substituted a small amount of KAF black cocoa with the dutch cocoa. A definate winner!
  • star rating 07/21/2013
  • Ray from St. Catharines Ontario
  • I love this recipe. I make it in my stand mixer ice cream bowl. Delish.
  • star rating 07/10/2013
  • Bethanne from Washington, DC
  • This will be a staple in my freezer! Recipe is very easy and yields rich, delicious "ice cream." (My 3 year old won't know it doesn't have cream!) I didn't use the espresso powder, but it was very rich anyway. Even as a chocolate lover, I found it satisfying enough that I can stop after just a couple bites! (Although I did enjoy more of course, especially when I put some nuts on top to break up the richness of the chocolate.) I think the recipe will adapt well to many variations such as adding nuts to the mix, mint (with creme de menthe as the alcohol), amaretto, etc. Mmmm! Delicious "ice cream" without the fat!
  • star rating 06/13/2013
  • Bill from Washington, DC
  • Don't have an ice cream freezer? Pour the hot/warm mixture into two ice cube trays and freeze until solid. Process all the cubes in a food processor until smooth. Place in a quart freezer container and refreeze until firm. Works with most ice cream, gelato, sorbet recipes.
  • star rating 06/07/2013
  • Sherry from Shippensburg, PA
  • Absolutely scrumptious (and easy!!). I used one tsp. of espresso powder and Barry Callebaut's semisweet chocolate chips and followed the recipe exactly. This is going to be a summer staple. And fall. And spring. And winter.
  • star rating 06/04/2013
  • karynspertzel from KAF Community
  • I made this over the weekend with a half a bar of 88% cocoa dark chocolate and the remainder 72% cocoa dark chocolate. I also substituted Splenda for Baking for the sugar to cut down the sugar calories a bit. It is amazingly good. So rich that you can only eat about a 1/3 cup. My mother and cousin who were visiting and who are both chocoholics raved about it.
  • star rating 06/03/2013
  • Debbe from Northern Nevada
  • I made this over the weekend and it was great--super easy to do as well. Since we don't drink coffee, I substituted 1 tsp of chocolate extract for the espresso powder. For the alcohol, I used 2 tbls of Frangelico, which gave it a nice hint of hazelnut. The scoopabilty was excellent, even after 2 days in the freezer.... definitely a keeper!
  • star rating 06/01/2013
  • Dalface from KAF Community
  • I have not made this yet, so my post is really a question, not a rating. This looks decadent. Any idea if I can use Stevia instead of sugar? I do not like the taste of Stevia though, so do you think the chocolate would overwhelm the Stevia?
    I personally would not use stevia in this case, at least not as a replacement for all of the sugar. Stevia will not react the same way that sugar does; it functionally acts as an "anti-freeze" which helps to create the smooth, creamy texture of the sorbet. I would try replacing 1/3rd of the sugar with stevia and go from there.-Jon

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