Dark Chocolate Sorbet

I doubted chocolate sorbet before I ever met it. I’m a total fool.

I was afraid that since it has skim milk instead of cream it’d be icy and ridiculous.

It turns out that it’s creamy and ridiculously good. It’s for the serious chocolate lover. It’s for me.

I couldn’t wait to use my ice cream maker, so on Christmas, I put the bowl in the freezer and immediately looked through my cookbooks for a recipe to make.

Dorie Greenspan got this recipe from a Parisian pastry chef. French people know about chocolate.

And it didn’t disappoint. Jake says this tastes like frozen hot chocolate. It’s the truth.

I might’ve stuck my spoon in the ice cream maker while this was churning. There might’ve been more than two spoons in the sink by the time I transferred this sorbet to a tupperware and tucked it in the freezer. Big deal, right?

Dark Chocolate Sorbet {makes about 1 1/2 pints}
Recipe from Baking: From my Home to Yours


  • 1 cup milk, any fat content*
  • 1 cup water
  • 3/4 cup sugar
  • 7 ounces bittersweet chocolate, coarsely chopped

* I used skim!


  1. Stir all of the ingredients together in a 3-4 quart heavy-bottomed saucepan. Put the pan over medium-high heat and bring the ingredients to a boil, stirring frequently.
  2. Lower the temperature and boil for 5 minutes, stirring occasionally and keeping a close eye on it so it doesn’t boil over.
  3. Pour mixture into a heatproof bowl and refrigerate until chilled.
  4. Scrape the chilled sorbet mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the sorbet into a container and freeze for at least 2 hours, until it is firm enough to scoop. Enjoy!

Oh! And if you don’t have an ice cream maker, just make this Chocolate Magic Ice Cream!

Chocolate and sorbet are complimentary like red and green.

11 thoughts on “Dark Chocolate Sorbet”

  1. There’s an ice cream place in SF that I adore called Bi-Rite Creamery and they featured their Sam’s Sundae on the Food Network once. It’s chocolate ice cream topped with bergamot olive oil and sea salt and it got me absolutely hooked on that flavor combo. It’s awesome with a high quality olive oil and a really nice salt and I bet it would be grand with this sorbet!

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