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Home » No-Bake » Ice Cream and Frozen Treats » Vegan Sherbet With Dark Chocolate

Vegan Sherbet With Dark Chocolate

Aug 3, 2020 · Leave a Comment

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Vegan sherbet is a cool and creamy plant-based treat! With 100% unsweetened chocolate and sugar, this recipe will satisfy any chocolate craving.

A bowl of chocolate vegan sherbet.

We are huge fans of David Lebovitz and have been making his chocolate sorbet/sherbet recipe every summer for years. Adapting the recipe with plant-based milk to make vegan sherbet yields a luscious and still-creamy frozen treat.

This particular version includes 100% unsweetened chocolate and it may be our favourite! Sugar balances the bitterness of the bar, however, it still most definitely tastes like dark chocolate. Trust us! This recipe will satisfy the most intense chocolate cravings.

Thank you David for many years of ice cream inspiration!

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

Close up of an ice cream scoop filled with dark chocolate vegan sherbet.

Ice Cream vs. Gelato vs. Sherbet vs. Sorbet

  • Ice Cream – Generally made with full-fat cream (can also include milk), and sometimes eggs or cornstarch.
  • Gelato – Made with milk instead of cream, and no eggs.
  • Sherbet – Contains much less milk than gelato, and no eggs.
  • Sorbet – Made without dairy or eggs.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

  • unsweetened plant-based milk
  • sugar
  • salt
  • unsweetened cocoa powder
  • unsweetened dark chocolate
  • vanilla extract
Ingredients to make vegan sherbet with dark chocolate.

Method

Bring the milk, sugar, salt, and cocoa powder to a boil in a medium saucepan over high heat. Whisk frequently.

Once the mixture reaches a full boil, continue whisking constantly for about 30 seconds. Lift the pot up from the heat for a split second if the chocolate is bubbling up too high.

Dark chocolate vegan sherbet custard before churning.

Remove the pot from the heat and immediately whisk in the chopped dark chocolate and vanilla extract

At this point, the vegan sherbet might be a bit grainy, but it will still taste delicious! If it’s too grainy for your liking, process the chocolate mixture in a blender to smooth it before proceeding.

Chopped dark chocolate being added to a pot of boiling milk, cocoa, and sugar.

Chill the chocolate sherbet in the fridge until it’s completely cold, about 6 hours.

A bowl of chilled vegan chocolate sherbet batter.

Churn the chilled batter in an ice cream maker according to manufacturer’s directions.

Chocolate ice cream after churning in the bowl of an ice cream maker.

Tips & Notes

Choose a plant-based milk that can withstand boiling. We’ve used Silk cashew milk, Oatly Barista Edition, and Blue Diamond almond milk with great success.

Buy the best dark chocolate you can afford for maximum flavour and richness.

Substitutions

You can use raw organic cane sugar instead of white sugar if you prefer.

We haven’t tried this method with this recipe, however, if you don’t own an ice cream maker you could try. Pour the vegan sherbet batter into an 8-inch (20-cm) square pan. Chill the mixture in the refrigerator then move the pan to the freezer. Take the pan out of the freezer every 30 minutes and scrape any frozen sherbet around the edges of the pan towards the middle of the dish. You want to distribute any frozen bits evenly around the dish. After two hours, you should be able to leave your sherbet in the freezer to firm completely.

A bowl of chocolate ice cream.

More Frosty Cool Treats

Coconut Pineapple Ice Cream

Pretzel & Chocolate Chip Cookie Dough Ice Cream Sandwiches

S’Mores Ice Cream Bars

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Continue to Content

Recipe

Yield: 6 servings

Vegan Sherbet With Dark Chocolate

A scoop of chocolate vegan sherbet in a small glass pedestal bowl garnished with berries.

Vegan sherbet is a cool and creamy plant-based treat! With 100% unsweetened chocolate and sugar, this recipe will satisfy any chocolate craving.

Prep Time 15 minutes
Cook Time 3 minutes
Additional Time 6 hours
Total Time 6 hours 18 minutes

Ingredients

  • 2 ¼ cups (560 ml) unsweetened plant-based milk (see notes)
  • 1 cup (200 g) sugar
  • Pinch of salt
  • ¾ cup cup (75g) unsweetened cocoa powder
  • 6 ounces (170 g) unsweetened chocolate, finely chopped
  • ½ teaspoon vanilla extract

Instructions

    1. Whisking frequently, bring the milk, sugar, salt, and cocoa powder to a boil in a medium saucepan over medium high heat. 
    2. Once it reaches a full boil, continue whisking constantly for about 30 seconds lifting from the heat and back down again for a split second if it’s bubbling up too high.
    3. Remove from heat and add immediately whisk in the chopped chocolate and vanilla.
    4. The mixture, at this point, might be a bit grainy, but it will still taste delicious. If it’s too grainy for your liking, process in a blender to smooth it out before proceeding.
    5. Chill until cold, about 6 hours, then churn in an ice cream maker according to manufacturer’s directions. 

Notes

Choose a plant-based milk that can withstand boiling. We've used Silk cashew milk, Oatly Barista Edition, and Blue Diamond almond milk with great success.

Buy the best dark chocolate you can afford for maximum flavour and richness.

You can use raw organic cane sugar instead of white sugar if you prefer.

We haven't tried this method with this recipe, however, if you don't own an ice cream maker you could try. Pour the vegan sherbet batter into an 8-inch (20-cm) square pan. Chill the mixture in the refrigerator then move the pan to the freezer. Take the pan out of the freezer every 30 minutes and scrape any frozen sherbet around the edges of the pan towards the middle of the dish. You want to distribute any frozen bits evenly around the dish. After two hours, you should be able to leave your sherbet in the freezer to firm completely.

Nutrition Information:

Yield:

6

Serving Size:

½ cup

Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 49mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 4g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Kris Osborne
Cuisine: American, Canadian, / Category: Ice Cream and Frozen Treats
Previous Post: « Cold Brew Coffee
Next Post: Homemade Vanilla Syrup »

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