There's no dairy in this magnificent sorbet (ignore the optional whipped cream). Smooth, luscious, not at all icy, and so very, very chocolatey--like the best gelato, I promise.
*And* made from easy pantry staples. I'm sharing the recipe from David Lebovitz's The Perfect Scoop and encouraging you to seek out the book if you like homemade ice cream.
In a large saucepan, whisk together:
1 1/2 c. water
1 c. sugar
3/4 c. Dutch-process cocoa (please find yourself some good dark cocoa for this--worth it!)
a pinch of salt
Bring to a boil, whisking, and let boil for 45 seconds.
Turn off the heat and stir in:
6 ounces semi-sweet chocolate (I use dairy-free chocolate chips) til melted.
Then stir in:
3/4 c. water
1/2 t. vanilla
Now pour it all in the blender and blend for 15 seconds. Stick it in the fridge until it's quite cold (I mix it up in the morning and freeze it in the afternoon).
When it's deeply chilled, put it in the ice cream maker.
Then if you want, top it with coffee granita (4 cups of strong coffee, 1 1/2 cups of sugar, stirred together every half hour or so while it freezes in a plastic container in the freezer).