Vegan sherbet is a cool and creamy plant-based treat! With 100% unsweetened chocolate and sugar, this recipe will satisfy any chocolate craving.
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!
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, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
- unsweetened plant-based milk
- sugar
- salt
- unsweetened cocoa powder
- unsweetened dark chocolate
- vanilla extract
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.
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.
Chill the chocolate sherbet in the fridge until it’s completely cold, about 6 hours.
Churn the chilled batter in an ice cream maker according to manufacturer’s directions.
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.
More Frosty Cool Treats
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Recipe
Vegan Sherbet With Dark Chocolate
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Whisk
- Ice cream maker
- Blender
Ingredients
- 2 ¼ cups unsweetened plant-based milk, see notes
- 1 cup sugar
- 1 pinch salt
- ¾ cup unsweetened cocoa powder
- 6 ounces unsweetened chocolate, finely chopped
- ½ teaspoon vanilla extract
Instructions
- Whisking frequently, bring the milk, sugar, salt, and cocoa powder to a boil in a medium saucepan over medium high heat.
- 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.
- Remove from heat and add immediately whisk in the chopped chocolate and vanilla.
- 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.
- Chill until cold, about 6 hours, then churn in an ice cream maker according to manufacturer’s directions.
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