Do you remember the ice cream machine we uncovered this spring while fixing the house and made this cherry cheesecake swirl ice cream?
It was fun!
It’s no more cream for Mike now. No more any cow milk and any of its derivatives. Although this doesn’t affect my diet and I can (and would) make a whole batch of thick creamy ice cream and stuff my face, smear my cheeks and ruin the sheets with it, It is not fair for me to pig out on that batch while Mike throws floppy disks (that we use as coasters) filled with 1.4mb of jealousy at me.
I am a considerate man.
A few times.
Ok. Ok. Rarely.
But this time I was. I looked up a recipe, that requires the use of the ice cream machine, containing no milk or cream. A sorbet.
But it should take care of our worst cravings: Dark chocolate. I found a recipe by David Lebovitz (Link below) and decided to give it a lighter twist.
This dark chocolate sorbet, which has no milk or cream (or any nut milk or cream) turned out ridiculously creamy. What it relies on is science. I guess there is something in the process that makes this mixture have the appealing texture of ice cream.
If you’re one of those who enjoy sorbet/ice cream during cold weather than hot, this recipe is for you. I find it more pleasing to indulge in ice cream in cold weather because you can really take your time with every bite and every lick of a spoon and of the bowl.
Yes I do lick the bowl.
While in summer, the purpose of ice cream is mostly to cool you down. You’ll have to swallow it rather than enjoy.
Since it might get cold now (HURRY UP WINTER!!!) let’s all scream for ice cream.
WHAT? Who typed that?
Lactose and sugar-free creamy dark chocolate sorbet
- 2 1/4 cups (555 ml) water
- 4-5 tablespoons honey (add more to your taste or replace with favorite plant-based sweetener for vegan alternative)
- 3/4 cup (75 g) unsweetened Dutch-process cocoa powder
- Pinch of salt
- 6 ounces (170 g) dark chocolate (70% or higher), chopped
- 1/2 teaspoon vanilla extract
In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the honey, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
To make this without an ice cream maker, pour the mixture into 2 or more small containers and bring to almost freezing state (between 1 and 3 hours according to your freezer and the temperature of the mixture) then process in a food processor until creamy. Return to a large container and freeze.
Let it thaw in the refrigerator for 30 min before serving. Return to freezer after serving.