Thursday, June 09, 2011

Chocolate Sorbet, Dairy-Free and Fantastic


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.

•Chocolate Sorbet•

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).

Dude.

13 comments:

Sarah : ) www.crumbsundermytable.blogspot.com said...

This sounds so good! I am nursing our 3 month old and he has acid reflux and is currently lactose intolerant, so no dairy for me :(
Just one question though. Do I have to have an ice cream maker to make this? I don't have one, but would love to eat some of this :)

Polly said...

Thank you!!! This is going on my summer list. My 4 year old can't have dairy so I'm always interested in finding alternatives; I'm amazed at the ingredient list for this! Cannot wait to try!

kath said...

What a great recipe! I can't wait to try it for our next family gathering. My sister-in-law is lactose intolerant (and has gluten issues) and I always feel bad for her when everyone else is enjoying dessert and she isn't. This seems safe on all counts.

Anna said...

Sarah, you're not going to get the wonderful smooth texture without an ice-cream maker, but I would definitely experiment with freezing it in a tray, stirring with a fork every half-hour. The ice crystals will be larger and coarser but I imagine it would still be delicious.

Kathy said...

I can't wait to try this with my girls. My older daughter is allergic to dairy. Now I just need to get an ice cream maker. Thanks so much for sharing this recipe.

Lisa said...

Thank you!! I'll have to look into this book. We have a couple of nice ice cream "cook"books at the library, but so many of the recipes call for the eggs, etc. - I just don't want to go there. I use your vanilla ice cream recipe often, mixing in fruit.

Lisateresa

Becka said...

Anna, thank you so much. I know I don't comment that often (my internet is terribly terrible) but I couldn't not say thank you to this.
My 7 year old daughter is having trouble with dairy recently and she has had so many things she has had to adjust to already. I am thrilled to be able to make her this treat.

Kate said...

Ooo! It looks fabulous! I want one!

~Kate

Jackie said...

Dude? Snort!

Kate said...

I am not usually a chocolate ice cream fan but the coffee granita totally sold me! It looks delicious!

Farrah said...

You had me until the need of ice cream maker. Still, it sounds deelish!

Karla said...

That looks delicious. If you love Dave's book, you'll love his website too.

http://www.davidlebovitz.com/

Skye said...

I made this yesterday and put it in the freezer to firm up. Really, really delicious! Thank you!

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