Chocolate Sorbet- Vegan and Dairy-Free

Gluten-free vegan chocolate sorbet
Rich chocolate sorbet- without dairy. Pass the spoon.

Two trends are sneaking in to recipe searches this week. The first? Super bowl recipes. You know, guy-style chicken chili and Crock-Pot crowd pleasers. Party food for the Big Game. Guacamole and hummus. Nachos. The second trend is a search closer to my own heart and its tender sensibilities.  You may have already guessed it. Because you, Wonderful Reader, are smart, savvy and, well. Let's just gush a minute with appreciation. You are downright fabulous (with impeccable taste and discernment, I might add).

The second big trend is a search for romantic recipes and Valentine's Day inspiration. You're not surprised, are you? (See, I knew you were brilliant).

I'd much rather conjure up chocolate recipes than beans and burgers. Sexy food is more interesting than AstroTurf and lines of scrimmage and backfields in motion. And what the Hail Mary is a down, anyway? First down, fourth down. All these downs and off sides. It makes my head spin.

The simple pigskin truth is, all I know about football I learned from watching The Replacements. It's my favorite football movie. And if your intuition serves you well, you know it isn't because of the football theme. It's because of a certain favorite actor, who- if you watch with gentle attention- is one of the best listeners in the acting game. Most actors simply wait for their turn to speak. Keanu Reeves inhabits the moment. His eyes listen.

Some folks apparently don't value such a quality. They prefer those scenery chewers who vamp and beg for attention and aggressively steal every scene they're in. (How else do you explain why the remarkable Jeff Bridges has not finally won an Oscar? At 60.).

As in life, there are givers and there are takers. Quarterbacks and receivers. Oh wait. That's football again, isn't it. So be it. Here's what I know about football, thanks to Shane Falco.

Pain heals. 
Chicks dig scars. 
Glory lasts forever.

Okay. I admit it. Maybe it's kinda sexy. Especially when he says it. And maybe it's even about love, after all. So serve this sexy dessert for Valentine's day. And watch The Replacements. You get romance and he gets football.

It's win-win.

Gluten-free vegan chocolate sorbet recipe
Dairy-free can be sexy. Honest.

Vegan Chocolate Sorbet Recipe

I used vanilla soy milk in this recipe, but you could easily use coconut milk if you prefer. For best results, make the chocolate mixture ahead of time and chill it till it is good and cold.


1 cup water
1 cup organic golden brown sugar or cane sugar
1/2 cup unsweetened cocoa powder
4 oz. dark chocolate, chopped
1/8 teaspoon sea salt
1/8 teaspoon xanthan gum
1 cup ice cold vanilla soy milk or coconut milk


Heat one cup of water in a saucepan till good and hot. Remove from heat. Add the brown sugar and cocoa powder and whisk to dissolve. Add in the chopped dark chocolate. Stir until the chocolate is melted.

Add the sea salt, xanthan gum and soy or coconut milk. Whisk to combine.

Cover and chill until the chocolate sorbet mixture is very cold. The colder the better. (I let mine chill overnight.)

Pour the cold mixture into a large blender or Vita-Mix and whip briefly till frothy; then pour it into the frozen ice cream maker canister and churn according to the manufacturer's instructions for your particular make and model.

Get ready for an intensely delicious chocolate experience. Dance around the kitchen.

Serve soft serve style from the canister if you absolutely, positively cannot wait.

Or scoop the sorbet into a freezer container and freeze. When you are ready to indulge, allow the sorbet to soften slightly before serving.

Serves 4-6.

Recipe Source:

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Chocolate Sorbet
Dark chocolate yum.


j.cro said...

It seems so simple and easy! If where I live weren't going to have sub-arctic temperatures this weekend I might be inclined to make this right away. I think I'll bookmark this recipe and save it for warmer weather.

Mahalo Karina!

dreaminitvegan said...

Karina I was so excited to see this recipe! When we took our son up to Monterrey for his birthday a couple of weeks ago. The little Italian restuarant we went to had an amazing tasting chocolate sorbet, the only non dairy dessert there, that they brought out for my son, with a candle in it! We shared the genourous serving they gave us. I can't wait to try this recipe out.

Dorothy said...

Oh that looks divine! I will have mine with a glass of smooth cabernet, alternating sips and bites.
Thanks for a great recipe!

Jyoti said...

The sorbet absolutely mouthwatering..I am new to ur blog and still exploring it..



Kristy said...

Do you have to use xanthan gum? what does it do? I've been making lots of gluten free and vegan ice creams (as you can see from my blog) without it, and they seem fine.

Hannah said...

Gluten free, dairy free, and chocolate? Oh my, this is going to please everyone in my family (once we get an ice cream maker, that is...)

Sadly, I can no longer see Keanu as anything but Neo. Ah well, could be worse, I guess!

Rach said...

Can't wait to try this one!

Karina Allrich said...

We're eating the last of this chocolate sorbet tonight. It is rich and delicious.

I happen to like xanthan gum in my non-dairy ice cream recipes because it adds viscosity to a vegan/lesser fat/dairy alternative. It creates a less icy sorbet.

That said- it's certainly up to you. But if you have some xanthan gum in the pantry, try the 1/8 teaspoon. You may be delighted with the results.


prenticefamily said...

I don't have an icecream maker. How disasterous would it be to skip that step and just put it in the freezer?

Karina Allrich said...

The trick to this lies in stirring the sorbet as it freezes- to prevent ice crystals from forming. If you stir it every 15 to 20 minutes or so, until it freezes more solid- it can work.


Linda- Kitchen Therapy said...

It is 0 degrees here now, and this still appeals. I go for chocolate anytime, anyway.

c said...

for those of us without an ice cream maker but with a vitamix. I'm wondering if it would work to heat all the ingredients per the recipe, then put into ice cubes in the freezer, then put the frozen cubes into the vitamix and then blend up the sorbet. I've used the vitamix for fruit sorbet with just frozen fruit and agave syrup with great success.

Paz said...

Perfect for Valentine's!

I watched the Replacements on T.V. some time ago. Enjoyed it very much. ;-)


Tasty Eats At Home said...

Yum! I would love to try this with coconut milk for a creamier version - but I love your photo.

Tracy said...

In the words of my nephew: SUH-WEET!

Another great recipe Karina. Can't wait to try it.

Lauren said...

Gorgeous. Delicious.

Cookin' Canuck said...

You are too funny! Even with all the fist-pumping that happens on Superbowl Sunday, I think it's safe to say that some gentler, chocolate dishes would still be welcome.

Ali said...

Karina-- I am a freshman in college who just recently discovered that I'm allergic to gluten, dairy, and eggs. Your website has been my savior over the last few months, particularly since finding dorm food that is allergen-free is so hard! Thank you for creating such a lovely comprehensive site for all of us unfortunately allergenic souls! :)

Jennifer said...

Now your talking my kind of sorbet!! Look at rich it looks ! YUM!

tiny home said...

This is my kind of sorbet! I like it! I hope I can have the time to make some!

Term papers said...

I may have already guessed it. Because I am smart, savvy and, well. Let's just gush a minute with appreciation. I am downright fabulous (with impeccable taste and discernment, You might add.

Andrea K. said...

This looks absolutely delicious! I also recently made your vegan coconut bars which were a huge hit.

I recently featured your blog as a link in an article I wrote on online networks and communities at Thanks for so many great recipes, and fantastic images as well!

TripleScoop said...

Can is substitute Guar Gum for Xanthan Gum instead?

Karina Allrich said...

No, I would not use guar gum (legume derived and for many cause gastric distress). Just leave the xanthan gum out if you don't want to use it.


Karen said...

What a chocolate dream-can't wait to try it, thank you Karina for a beautiful blog.

Marissa said...

Oh my goodness, this looks tasty! I'm so glad that dancing is in the directions, too, because I do it anyway when chocolate is involved!

Anonymous said...

Wish this recipe had the calorie, fat, & carb count per serving, as I have diabetes and have to take insulin accordingly.

Karina Allrich said...

Anonymous, This recipe contains sugar; I do not recommend it for people with diabetes.

Take care!


Anonymous said...

Would this work with coconut milk or plain unsweetened soya milk?

Karina Allrich said...

Anonymous, definitely; as I mentioned in the recipe, coconut milk would also be fab.


Mom102 said...

The sorbet tastes amazing. It reminded me of european-style drinking chocolate. I made a couple of mods - I didn't have vanilla rice milk, so I used coconut milk as suggested but also added 1/2 tsp. vanilla powder. I also used Hershey's Special Dark cocoa powder. Finally, I forgot to put the ice cream maker cyliner in the freezer (sob!) so I poured the mix in popsicle molds instead. They are the best popsicles I've ever made. Thanks Karina!

Cara said...

This is by far the best thing I've made in my ice cream maker so far. I used 1/2 brown, 1/2 cane sugar, and 1/2 almond milk, 1/2 coconut milk, and it came out so wonderfully that I suddenly felt ashamed for that blue carton of chocolate sorbet we bought from the store all those times.

Chilling overnight made my mixture into a thick, almost rubbery pudding, but re-blending before freezing and adding a little almond milk did the trick.

I highly recommend using a good quality melting chocolate as the flavor was very apparent - luckily I live around the corner from an great European specialty foods shop, so the chocolate was superb. Excellent recipe!!

Sunshinemom said...

Oh oh!! I want this right away. Would have made it too but I have run out of dark chocolate! Am going to get it tomorrow and have this for dessert!!

Samantha Cuisinart said...

haha, you are crazy, dancing around kitchen, that's the way I do it...haha
like your recipe, will come back after I try it.
thanks a lot, and thanks for funny post and a laugh from ear to ear, it's hard to find such a nice written post.
see you later Karina

Jen said...

This recipe is amazing! One of my favorite sweet treats. Thank you for all of your delicious recipes!

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