Chocolate Sorbet

The following recipe is really too good to be true. Delicious vegan ice cream! And no “weird” ingredients! I got the original recipe from Southern Living magazine. This is my version.

5 c. water
2 ¼ c. sugar
1 c. cocoa
1 bag vegan chocolate chips (I use Ghirardelli semisweet chocolate chips with great results. The bag says it “may contain trace amounts of milk,” but milk is not a listed ingredient. I assume the disclaimer is just due to processing on machinery used for other, non-vegan products. If that doesn’t work for you, just pick a chocolate chip that does.)
about 15 lbs. ice for the ice cream freezer
rock salt

1. Bring the water and sugar to a boil in a large saucepan. Boil, stirring occasionally, until sugar is dissolved (about 1 minute). Whisk in cocoa until blended (no lumps). Reduce heat and simmer, whisking occasionally, 30 minutes. Remove from heat. Gradually add the chocolate chips, whisking until smooth after each addition. Let stand at room temperature 1 hour.
2. Pour the chocolate mixture into the freezer container of a 4-quart ice cream freezer. Freeze according to the manufacturer’s instructions, about 45 minutes.
3. Move the ice cream to your kitchen freezer, and let it “cure” in the freezer overnight.

This makes about 5 cups of unbelievably delicious ice-cream-like sorbet.