This dairy-free chocolate sorbetto is super rich and satisfying—perfect for the chocolate lover who wants something light but doesn’t want to lose out on flavor. Plus, let’s be real: It’s basically a fudge pop for grown-ups.
2¼ cups water
¾ cup cocoa powder (we like Valrhona)
⅓ cup coconut sugar
⅓ cup brown rice syrup
1 teaspoon vanilla
¼ teaspoon salt
¾ cup semisweet chocolate chips (we like Guittard)
1. In a pot, combine 2 cups of water, the cocoa powder, coconut sugar, brown rice syrup, and vanilla and bring to a strong simmer, whisking until smooth. Let the chocolate mixture cook for about 5 minutes.
2. Pour the mixture in a bowl with the chocolate chips and whisk until the chips are melted. Add the remaining ¼ cup of water to the mix and whisk to combine.
3. Transfer to a bowl and chill in the fridge.
4. Once the base is cool, transfer into the ice cream maker and churn for about 20 to 30 minutes. Eat immediately or transfer to a freezer-safe container and freeze overnight.
Originally featured in 3 Double-Scoop-Worthy Ice Cream Recipes