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–+ servings
chocolate sorbet

5-Ingredient Chocolate Sorbet

The Crispy Chef
This easy homemade chocolate sorbet is rich, silky, and intensely chocolatey without the need for dairy or an ice cream maker. Made with just five simple ingredients, it delivers an indulgent yet light frozen dessert perfect for chocolate lovers.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 6 hours
Course Dessert
Cuisine Vegan
Servings 6
Calories 170 kcal

Equipment

  • Saucepan
  • Whisk
  • Mixing bowl
  • Shallow metal baking dish
  • Hand mixer or whisk
  • Plastic wrap

Ingredients
  

  • 3 cups water divided
  • 1 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 tbsp cornstarch
  • 4 oz dark chocolate bar chopped (70% cocoa)

Optional Flavor Boosters:

  • 1/2 tsp vanilla extract
  • Tiny pinch of salt
  • 1 tbsp coffee liqueur

Instructions
 

  • Step 1: Create Thickened Chocolate Base
  • In a small bowl, mix cornstarch with 1/2 cup cold water until smooth.
  • In a saucepan, heat remaining 2 1/2 cups water and sugar over medium heat, whisking until dissolved.
  • Gradually whisk in cocoa powder until fully combined.
  • Pour in cornstarch mixture while whisking constantly.
  • Cook for 3-4 minutes until slightly thickened (should coat the back of a spoon).
  • Step 2: Add Chocolate & Enhance Flavor
  • Remove pan from heat and add chopped chocolate. Let sit for 1-2 minutes, then stir until fully melted.
  • Stir in vanilla extract and salt if using.
  • Strain through a fine-mesh strainer if needed for extra smoothness.
  • Step 3: Freeze Without Ice Cream Maker
  • Pour mixture into a shallow metal baking dish. Let cool at room temperature for 30 minutes, then cover with plastic wrap.
  • Freeze for 2 hours until edges start to harden.
  • Remove and beat with a hand mixer or whisk vigorously to break up ice crystals.
  • Repeat mixing process every hour for 2 more times.
  • Freeze for 4-6 hours or overnight until firm.

Notes

Mixing the sorbet multiple times prevents ice crystals and ensures a smooth texture.
If sorbet becomes too hard, let it sit at room temperature for 10 minutes before scooping.
Store in an airtight container with wax paper pressed onto the surface to prevent freezer burn.

Nutrition

Calories: 170kcalCarbohydrates: 38gProtein: 2gFat: 5gSodium: 5mgSugar: 30g
Keyword Chocolate sorbet, dairy-free ice cream, homemade sorbet, no ice cream maker, vegan chocolate dessert
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