Vegan Chocolate Sorbet Recipes

Steps:

• Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
• Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
• Before serving, transfer to the fridge for 30 mins to make scooping easier.

Steps:

• In a medium saucepan, heat water and agave, stirring until agave is dissolved.
• Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted.
• Blend mixture in a Vita-Mix (or other high speed blender).
• Cool mixture in freezer for 1 hour.
• Add to your ice cream maker, following directions per your machine.
• Serve.

Steps:

• Heat sugar, cocoa, and hot water over medium heat until sugar is dissolved. Remove from heat and cool to room temperature, about 20 minutes.
• Mix soy milk into the chocolate mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.