I was so in the mood for chocolate ice cream the other day! I remembered making Ina Garten’s chocolate sorbet ages ago so I looked up that recipe again. And in an effort to make it “cleaner” I substituted the white sugar for honey. Perfection!!
I used regular cocoa powder, but the added coffee makes this sorbet taste so decadent and rich – like dark chocolate! I know they make a dark cocoa powder so you may even want to try that (and omit the coffee). Like a grown up version of chocolate ice cream and it’s so good!!!
3/4 cup honey
1/2 cup cocoa powder
1/4 teaspoon pure vanilla extract
1/8 teaspoon sea salt
2 cups water
1/4 cup brewed coffee
In a large saucepan, mix the honey, cocoa powder, vanilla, and salt. Stir in 2 cups water and the coffee. Cook over low heat until the ingredients are dissolved. Transfer to a bowl, cover with plastic wrap and refrigerate for about an hour.
Freeze the mixture in an ice cream maker 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.
(Source: Adapted from Ina Garten)