Satisfy Your Sweet Cravings Easy Chocolate Sorbet At Home

Easy Chocolate Sorbet At Home

With no heavy cream or eggs, this rich and delectable homemade chocolate sorbet recipe is incredibly creamy!

Chocolate Sorbet Recipe

How to make the most delicious, creamy, and egg-free chocolate sorbet recipe at home.

  • Prepare Time: 10 Minutes
  • Time to Cook: 10 minutes
  • Total Duration:20 minutes
  • Produce 4 cups. 


  • two and a third cups of water
  • One cup of sugar, erythritol or xylitol granules
  • 3/4 cup cocoa powder (Dutch cocoa is my preference).
  • 1/8 teaspoon salt
  • Six ounces of chocolate chips, or optionally, coarsely chopped chocolate
  • One tablespoon optional vodka or liqueur of choice
  • Optional: 1/4 tsp. pure peppermint or vanilla extract, or instant coffee 


If you’re using an ice cream maker, get it ready in advance by following the manufacturer’s directions for your particular brand and model. Alternatively, follow the guidelines above to produce sorbet without an ice cream maker. 

In a medium saucepan, first mix the sugar and half of the water to form the chocolate sorbet. Turn up the heat. Until the sugar melts, stir often. Add the chocolate and salt, and whisk. Heat till boiling. 

After it starts to boil, stir constantly for 30 seconds. Take off the heat source. If using, add the optional chocolate and booze. Until the chocolate has entirely melted, stir regularly. Add the remaining water and stir. 

Refrigerate or freeze the mixture until it becomes chilly. Then, follow the manufacturer’s instructions when pouring it into an ice cream maker and churning. 

Chocolate Sorbet

A method for preparing sorbet without an ice cream machine

You still have two choices if you don’t have an ice cream maker:

The first option is to freeze the sorbet mixture after pouring it into ice cube trays. Use a tamper to combine the chocolate ice cubes into a creamy texture after letting them thaw just enough to fit through the high-speed blender.

Freezing a large, shallow container is the second option. The liquid mixture should be poured into the container and frozen. After 30 minutes, give the mixture a vigorous stir to break up the ice crystals and include air, and then put the container back in the freezer.

For almost three hours in total, repeat the stirring procedure every 30 minutes. There isn’t an ice cream maker here.


If you’re using an ice cream maker, set it up ahead of time by the manufacturer’s instructions.

In a medium saucepan, mix all the sugar with half of the water. Turn the heat up to high and stir often until the sugar is dissolved.

After whisking in the salt and cocoa powder, bring to a boil. Stir continually for about 30 seconds once it reaches a boiling point. Take it off the heat after that.

Stir in the chocolate and alcohol, if using. Until the chocolate has melted completely, stir continuously. Add the remaining water and any preferred flavour extracts, and stir.

Place the mixture in the freezer or refrigerator to chill it. Next, add it to your ice cream maker and churn it by the directions provided by the manufacturer for your particular model.

Serve immediately or freeze.

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