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Indulge in the rich, creamy and chocolatey goodness of this Sugar Free Chocolate Sorbet! Perfect for those watching their sugar intake or for anyone who loves chocolate but wants a lighter option. Give it a try and enjoy the best of both worlds!
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Check out my Chocolate Peanut Butter Nice Cream and my Chocolate Pudding Without Cornstarch for more chocolate recipes!
This sugar free chocolate sorbet recipe is a delicious and healthier alternative to traditional chocolate ice cream. By using monk fruit sweetener instead of sugar, it reduces the amount of added sugars and calories, making it a great option for people watching their sugar intake or those with dietary restrictions.
The unsweetened cocoa powder gives it a deep chocolate flavor, while the vanilla extract and salt balance the sweetness and bring out the chocolatey notes.
Why You'll Love This Recipe
- Healthy and low in sugar. Made with monk fruit sweetener instead of sugar, this sorbet is a healthier option for those watching their sugar intake. It contains less added sugars and fewer calories, making it a guilt-free treat.
- Rich and chocolatey. The unsweetened cocoa powder gives this sorbet a rich and chocolatey flavor, satisfying your sweet tooth and chocolate cravings.
- Perfect for special diets. This recipe is great for those who are following a keto or low-carb diet.
Ingredients You'll Need
- Water: Used to dissolve the monk fruit sweetener.
- Monk Fruit Sweetener: A low-calorie sweetener that provides a natural sweetness without the added sugars.
- Salt: Added to the recipe to balance the sweetness and bring out the chocolate flavor.
- Cocoa Powder: Unsweetened cocoa powder is the main flavor component of this sorbet. It provides the rich, chocolatey flavor that makes this sorbet so delicious.
- Vanilla Extract: Adds a warm, sweet, and floral flavor that complements the chocolatey notes.
Step-By-Step Instructions
Step 1:
In a medium saucepan, heat water and monk fruit sweetener over medium heat until the sweetener has completely dissolved, stirring occasionally.
Step 2:
Remove the saucepan from heat and stir in salt, cocoa powder, and vanilla extract until well combined.
Step 3:
Cover the dish with plastic wrap and refrigerate until the mixture is chilled, at least 2 hours or overnight.
Step 4:
Pour the mixture into an ice cream maker and churn for approximately 20 minutes, until the sorbet has thickened.
Step 5:
Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours or overnight.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use high-quality cocoa powder. Using high-quality unsweetened cocoa powder will ensure that your sorbet has the best possible chocolate flavor.
- Dissolve the sweetener completely. It's important to dissolve the monk fruit sweetener completely in the water before adding the cocoa powder and vanilla extract. This will ensure that the sweetener is evenly distributed and that the sorbet has a smooth, creamy texture.
- Chill the mixture thoroughly. Before churning the mixture in an ice cream maker or freezing it in a shallow dish, make sure that it is thoroughly chilled. This will help to prevent the sorbet from becoming too soft and will ensure that it has a smooth and creamy texture.
- Add mix-ins. You can add a variety of mix-ins to this sorbet to customize it to your taste. Consider adding chopped nuts, berries, or other fruit to add texture and flavor.
Variations
- Mint chocolate sorbet: Add a teaspoon of peppermint extract to the mixture before freezing to create a mint chocolate sorbet.
- Mocha sorbet: Mix in a tablespoon of instant coffee powder with the cocoa powder for a mocha twist on the classic chocolate sorbet.
- Nutella sorbet: Add a couple of tablespoons of hazelnut spread to the mixture before churning to create a Nutella-flavored sorbet.
- Rocky road sorbet: Mix in chopped nuts and mini marshmallows to the sorbet mixture before freezing for a rocky road variation.
- Peanut butter sorbet: Mix in a couple of tablespoons of peanut butter to the mixture before freezing for a peanut butter chocolate sorbet.
- Strawberry chocolate sorbet: Mix in blended fresh strawberries to the mixture before churning for a fruity twist on the classic chocolate sorbet.
Storing
Store the sorbet in a freezer safe airtight container for up to a month in the freezer.
Recipe FAQ's
Yes, you can use regular sugar instead of monk fruit sweetener. Keep in mind that the sorbet will no longer be sugar-free, but it will still be a delicious treat.
Yes, you can freeze the mixture in a shallow dish and stir it every 30 minutes or so until it is frozen solid. This will help to prevent the sorbet from becoming too icy and will ensure that it has a smooth and creamy texture.
More Chocolate Recipes You'll Love
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Sugar Free Chocolate Sorbet
Equipment
Ingredients
- 3 cups water
- 1 ⅔ cups monk fruit sweetener
- ⅛ teaspoon salt
- 1 ⅔ cups cocoa powder sifted
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, heat water and monk fruit sweetener over medium heat until the sweetener has completely dissolved, stirring occasionally.
- Remove the saucepan from heat and stir in salt, cocoa powder, and vanilla extract until well combined.
- Cover the dish with plastic wrap and refrigerate until the mixture is chilled, at least 2 hours or overnight.
- Pour the mixture into an ice cream maker and churn for approximately 20 minutes, until the sorbet has thickened.
- Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours or overnight.
Notes
- Use high-quality cocoa powder. Using high-quality unsweetened cocoa powder will ensure that your sorbet has the best possible chocolate flavor.
- Dissolve the sweetener completely. It's important to dissolve the monk fruit sweetener completely in the water before adding the cocoa powder and vanilla extract. This will ensure that the sweetener is evenly distributed and that the sorbet has a smooth, creamy texture.
- Chill the mixture thoroughly. Before churning the mixture in an ice cream maker or freezing it in a shallow dish, make sure that it is thoroughly chilled. This will help to prevent the sorbet from becoming too soft and will ensure that it has a smooth and creamy texture.
- Add mix-ins. You can add a variety of mix-ins to this sorbet to customize it to your taste. Consider adding chopped nuts, berries, or other fruit to add texture and flavor.
- Storing: Store the sorbet in a freezer safe airtight container for up to a month in the freezer.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nart at Cooking with Nart
I'm a big fan of dark chocolate and this looks so good! And since it's sugar-free, I won't feel guilty eating this!
Gail Montero
I always prefer dark chocolate over the sweeter milk chocolate so this yummy sorbet is right up my alley!
Sue
I've been trying to reduce my sugar intake but man do I crave chocolate! I can't wait to give this a try!
Jenn
YESSSS! I've been looking for a chocolate sorbet recipe and I'm so excited to give this a try! Thanks so much for the easy peasy recipe!
Emily Liao
This dark chocolate sorbet was so delicious! Definitely a summer favorite.
Colleen
Hi there! Excited to try this! The post mentions frozen raspberries, but they are not in the recipe...
Erika
Hi Colleen, I fixed that error, thanks!