This morning my sister asked me to invent a coconut ice cream recipe that she could have, meaning dairy and wheat/gluten free. Obviously coconut milk is the obvious substitute. I was looking up recipes when it suddenly dawned me that my version of David Lebowitz’s chocolate sorbet recipe would be perfect for her! It isn’t coconut based but is an incredibly rich and creamy chocolate sorbet, even though it is dairy free! It is very smooth not grainy or icy in the slightest.
I love this, but be warned it is seriously chocolatey! I can manage one maybe two scoops but no more. It is the perfect end to a meal or just as a treat. I love having it with fresh fruit or frozen to cut through the richness and homemade granola for some extra crunch.
I always have a tub of this in the freezer for easy desserts. Now that this recipe is perfected I had better start working on a dairy free coconut ice cream!
Makes one large tub
- 555ml water
- 200g caster sugar
- 75g cacao powder
- 175g 70% dark chocolate, broken into pieces
- 1 tsp vanilla extract
- pinch salt
- In a large pan add 375ml of the water with the sugar, cacao powder and salt. Whisk constantly until it boils, continue to whisk and boil for a minute.
- Remove from the heat and add the chocolate, stir until it is melted. Then add the vanilla and remaining 180ml water and stir.
- Using either a blender or hand-blender blend for 30 seconds.
- Chill the mixture thoroughly (this is very important). Then place it in your ice cream machine and freeze according to your manufacturer’s instructions.
Enjoy! H x
Adapted from David Lebowitz’s Chocolate Sorbet