Milk Chocolate Sorbet Recipes

CHOCOLATE SORBET

Chocolate Sorbet image

Provided by Ina Garten

Categories dessert

Time 3h20m

Yield 3 servings

Number Of Ingredients 8

Ingredients

1 cup sugar
1/2 cup very good cocoa powder (recommended: Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
11/2 tablespoons coffee liqueur (recommended: Tia Maria)

Steps:

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

CHOCOLATE SORBET

Chocolate Sorbet image

Provided by David Lebovitz

Categories Ice Cream Machine Chocolate Dessert Freeze/Chill Vanilla Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 quart (1 liter)

Number Of Ingredients 6

Ingredients

2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Steps:

In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, 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.

BANANA-CINNAMON CHOCOLATE SORBET

Banana-Cinnamon Chocolate Sorbet image

Easy, flavorful, and delicious sorbet! Make sure to use very ripe bananas for the best results!

Provided by Kim

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

3 large very ripe bananas, peeled, sliced, and frozen
4 tablespoons unsweetened almond milk, or more as needed
2 tablespoons dark cocoa powder (such as Hershey's® Special Dark)
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
1 pinch salt

Steps:

Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 51.6 g, Fat 1.8 g, Fiber 7.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 100.9 mg, Sugar 26.3 g

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