Chocolate Sherbet


Chocolate Sherbet

Yield : 4 to 6 scoops


  • 2 cups (500ml) milk (whole, low, or non-fat)
  • 1/2 cup (100g) sugar
  • pinch of salt
  • 1/2 cup (50g) unsweetened cocoa powder
  • 4 ounces (115g) bittersweet or semisweet chocolate, chopped
  • 1/4 teaspoon vanilla extract
  • optional: 2 tablespoons coffee-flavored liqueur, such as Kahluà

1. In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.

2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.

3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.

4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.

5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.

source: davidlebovitz





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