Wednesday, April 07, 2010

Chocolate Sorbet

Rich and very yummy – excellent served on a hot summer’s day. 

2 cups water (divided)
1 cup light brown sugar, or evaporated cane juice, or granulated sweetener of choice (not Stevia)
3/4 cup soy-free vegan cocoa powder
1 pinch fine grain sea salt
3/4 cup (4 ounces) vegan soy-free chocolate chips (Enjoy Life®), or dark dairy-free chocolate (chopped)
1/2 teaspoon GF vanilla extract 
  1. Place saucepan over medium heat; add 1 cup water and light brown sugar; stir to dissolve light brown sugar.
  2. Whisk in cocoa powder and sea salt until smooth.
  3. Bring mixture to boil; remove pan from heat; add chocolate chips; let stand 1 minute; stir until smooth.
  4. Stir in GF vanilla extract; add 1 cup water; stir until mixture is smooth.
  5. Place saucepan into large bowl filled with ice; set aside until mixture is cool; stir occasionally.
  6. Pour cooled liquid into prepared ice cream maker; freeze according to manufacturer's instructions. 
Servings: 4 cups
Preheat: None
Prep Time: 15 min
Processing Time: 30 min

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