Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
No-Churn Chocolate Sorbet
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- Level: Easy
- Total: 6 hr 20 min
- Active: 20 min
- Yield: 12 servings (about 6 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 186
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 91 mg
This four-ingredient sorbet is rich in chocolate flavor, light in texture and so smooth it’s hard to imagine that it’s both dairy-free and made without an ice cream machine. The secret is beating the sorbet with an electric mixer at different stages during freezing, a process that slowly incorporates air to mimic the texture of churned sorbet. We used a combination of dark chocolate and cocoa powder and tested with varying amounts to arrive at the ideal balance of chocolatey taste and excellent mouthfeel, then gave everything a boost with a bit of sea salt. Check that your sugar and chocolate are vegan and your treat will be vegan as well dairy-free.
- Level: Easy
- Total: 6 hr 20 min
- Active: 20 min
- Yield: 12 servings (about 6 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 186
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 91 mg
Ingredients
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Directions
- Place a 9-by-5-by-3-inch metal loaf pan in the freezer.
- Bring 2 1/2 cups cold water to a boil in a large saucepan over high heat. Whisk the sugar, cocoa powder and salt together in a medium bowl until thoroughly combined. Whisk the cocoa mixture into the boiling water, whisking constantly until it comes back to a boil. Boil for 1 minute. Pour the mixture into a large freezer-safe bowl and whisk in the chopped chocolate, whisking until smooth.
- Place the sorbet base in the refrigerator and chill, uncovered, whisking occasionally, until very cold, about 1 hour.
- Blend the sorbet base with an electric hand mixer on low speed until the mixture is frothy, about 30 seconds. Place in the freezer, uncovered, until it forms a ring of slightly firm sorbet about 1 inch thick around the edge of the bowl, about 1 hour and 30 minutes. Blend the sorbet again with the hand mixer on low speed until incorporated, about 30 seconds. Increase the speed to medium-low and beat until it lightens in color; it will thicken like soft-serve ice cream but will melt quickly after blending.
- Return the bowl to the freezer until the entire sorbet base is set but still soft like pudding when you gently poke the top, about 1 hour and 30 minutes. Blend one last time on low speed until it looks like thick whipped cream, about 30 seconds. Transfer the sorbet into the chilled metal loaf pan, cover with plastic wrap touching the top of the sorbet and freeze until solid, about 2 hours. Scoop and enjoy.
