Low-Carb Dark Chocolate Sorbet (vegan)

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Low-Carb Chocolate Sorbet

This is a low-carb version of this original ultra dark chocolate sorbet, which is basically a dark chocolate bar converted to a frozen dessert. It’s also vegan and extremely easy to make. Yay!

Dark chocolate ice cream vs dark chocolate sorbet

I’ve made dark chocolate vegan ice cream too. How is this dark chocolate sorbet different? Although both recipes have a dark chocolate flavor, the ice cream is richer and creamier, while the sorbet is lighter and a bit icier, with more pure chocolate flavor. If the ice cream is like frozen chocolate milk, the sorbet is like eating a very cold piece of dark chocolate that instantly melts in your mouth. Nutritionally, both recipes are vegan. However, the ice cream has extra protein from tofu, a significant amount of fat from coconut milk, and less sugar. The original sorbet had very little protein, much less fat, and more sugar — except now it’s sugar free using allulose! Feel free to add protein powder to the sorbet if you’d like. Up to a half cup of unflavored, unsweetened protein powder should work fine.

How dark is dark?

I’d compare this dark chocolate sorbet to eating a piece of 70% dark chocolate. If you prefer your chocolate less dark, you can easily customize the recipe to your preference. Instead of using 4 oz of unsweetened 100% baker’s chocolate, just use a lower chocolate percentage, and the overall flavor will be less intense. Use sugar-free chocolate if you want to keep the recipe low in sugar.

A note on the xanthan gum: As with all my recipes, xanthan gum is recommended, but not required. However, in this case I strongly suggest using it. It really helps emulsify the water and chocolate, so you get a lovely, smooth result. Without it, you run a higher risk of a grainy sorbet. (Although I have ended up with grainy chocolate sorbet before, and it certainly didn’t stop me from eating and enjoying it!)

Also check the recipe notes below for flavor variations and suggested toppings, including chocolate-cherry and a homemade white chocolate Magic Shell. If you’re doing keto, this is the perfect time to indulge in some whipped cream!

Low-Carb Dark Chocolate Sorbet Nutrition Facts

Low-Carb Dark Chocolate Sorbet (vegan)

Makes ~1 quart

Recipe Category: Dairy Free Egg Free Lactose Free Lactose Free Low-Carb Low-Carb Soy Free Soy Free Vegan

Ingredients

Instructions

  1. HEAT THE BASE TO MELT THE CHOCOLATE

    In a large sauce pan on the stove over medium-low heat, combine all ingredients except vanilla. Gently heat, stirring frequently, until the chocolate melts. Be careful that the chocolate doesn't stick to the bottom of the pan and burn. When the chocolate has melted and everything is combined, turn off the heat. Don’t worry if you can still see some individual specs of chocolate at this point - that's normal. They'll be blended in later. 

     

  2. ADD VANILLA AND BLEND

    Off the heat, add the vanilla. Blend in the sauce pan with an immersion blender or transfer to a standard blender and blend thoroughly, scraping down the sides with a spatula. This might take a minute or so, but it's important to fully emulsify the melted chocolate and the water.

     

  3. CHILL

    Transfer to a container and chill in the refrigerator for 8 hours or overnight. 

     

    For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.

     

    Ideally, the mixture will be about 40 degrees when you churn it.

     

  4. CHURN

    Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream. When you are ready to churn, ideally your base will be about 40 degrees.

     

    Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. Mine was ready in 25 minutes, but your experience may vary.

     

    It's finished churning when it looks like soft-serve and is pulling away from the sides of the container.

     

  5. STORE

    When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.

     

Note

Optional additions and flavor variations:

  • 1-2 tablespoons of alcohol -- Alcohol lowers the freezing point of the mixture and makes the sorbet more scoopable straight out of the freezer. Brandy, rum, Kahlua, or Irish cream are great choices. 

  • For a chocolate-cherry flavor, use 1/2 - 3/4 cup of dried cherries as a mix-in. Just add them in the last minute of churning. Adding 2 tablespoons of Port wine would be a great addition to the base.

  • For a Thin Mint flavor, add 1 teaspoon of mint extract.

  • For a chocolate-almond flavor, add 1/2 teaspoon of almond extract.

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    Suggested toppings:

  • Flaky sea salt

  • Caramel sauce

  • Whipped cream -- Available in vegan forms.

  • White chocolate sauce -- Make your own white chocolate Magic Shell by melting white chocolate with your choice of oil (I like canola or coconut, 1 teaspoon of oil per 1 oz of chocolate) and drizzling it over the top. This is a great option if you want to tone down the intensity of the dark chocolate. Sugar-free white chocolate chips should also work.

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