(vegan) Dark Chocolate Sorbet by audrey gebhardt

What does ice cream mean to you? 



Is it nostalgia- sitting in the trunk of your mom's SUV with the fam on a summer evening with mint chocolate chip dripping all over your tiny hands watching the motorcyclists drive past the beach?

Is it comfort- the Phish Food hug you need when you realize he's not the one? 

Is it connection- every vanilla with rainbow sprinkles you see reminds you of your best friend that lives halfway across the country? 

This might not be 'real' ice cream, but you wouldn't know it. It's ultra creamy mouthfeel combined with intense dark chocolate create an illusion of decadence- when really you're just eating frozen water! 


Dark Chocolate Sorbet
(recipe from David Leibovitz)
makes 1 quart

2 1/4 c (555ml) water
1 c sugar (200g) (can sub coconut sugar here!)
3/4 c (75g) cocoa powder
1 generous pinch salt
6oz bittersweet chocolate, chopped finely
1/2 tsp vanilla extract

\\ DAY BEFORE - if your ice cream maker is not a self compressing kind, don't forget to put the bowl in the freezer so you don't have to wait another whole day to dive into this deliciousness!

\\ In a large saucepan, whisk together 1 1/2 c water with the sugar, cocoa powder and salt (for real- don't put all the water in now or you'll end up with mega hard unscoopable sorbet)

\\ Bring to a boil over medium heat, whisking constantly. Let boil for 45 seconds then remove from heat.

\\ Stir in chocolate and vanilla extract until chocolate is completely melted, then stir in the remaining (room temp) water.

\\ Transfer to a blender and blend (holding the lid on with a towel so you don't have a chocolate explosion!) for about 30 seconds, until the the color has lightened a shade or two.

\\ Chill the mixture thoroughly (at least 2 hours), then transfer to your ice cream maker and freeze according to the machine's directions.

\\ Serve with a pinch of flaky sea salt, crushed pretzels, or anything but gummy bears! 

xo Audrey