Ever since Gaggia lent me an ice cream maker to play with, I’ve been experimenting with it, making random ice creams with whatever happens to be available. But this has become my favourite thing to make, as it’s so simple and incredibly chocolatey!
This sorbet has all the flavour and texture of a rich, creamy chocolate ice cream, but has the benefit of being completely dairy free and incredibly easy to make – provided you have access to an ice cream maker!
- 350ml water
- 100g caster sugar
- 200g dark chocolate
- 1tbsp honey
- 1/4 tsp vanilla extract
- pinch salt
The first thing to do is dissolve the sugar in the water. You can make the sorbet mixture in a saucepan, but I just used a large pyrex jug, adding the sugar to boiling water from the kettle, stirring, then placing in the microwave for a minute to bring back to the boil.
Break the chocolate into pieces, then start to add to the hot water a little at a time. Use a whisk to vigorously stir the mixture each time until the chocolate has melted into the liquid. Repeat until all the chocolate is melted, whisking each time.
Add the honey, vanilla extract and salt, and whisk thoroughly again to make sure there are no lumps.
Allow the mixture to cool in the fridge, whisking occasionally to prevent any lumps forming. While it’s cooling, turn the ice cream maker on to pre-chill.
Add the mixture to the ice cream maker, set the timer for 30 minutes and start the machine.
When the machine has done its thing, transfer the sorbet to a plastic container and place in the freezer for a few hours (preferably over night) to firm up before serving.
You’ll find the sorbet melts very quickly, so for best results, pre-chill the bowls in the freezer too.