Dairy-free, low-carb, creamy chocolate sorbet. You won’t believe how easy it is to make and how creamy it turns out even with no eggs and no cream!
Hello hello! New week, new healthy recipe. And because it’s hot, this week’s recipe could not be anything but a sugar-free, low-carb, healthy vegan chocolate sorbet.
What makes this ice cream special is rice milk, which is naturally sweet and gives the sorbet a very nice texture and flavor. To add some extra sweetness I also added some erythritol, which is basically calorie-free.
You will need an ice cream maker for this recipe, but it is TOTALLY WORTH IT.
I am SO glad I purchased the SMEG ice cream attachment. Since I got it I have been making so many different flavors of gelato! Stay tuned cause many will come here!
- 400 g rice milk (no sugar added)
- 50 g Erythritol
- 15 g unsweetened cacao powder
- 70 g dark chocolate (min 75%)
In a skillet combine cacao powder and erythritol
Slowly pour in rice milk and bring to a boil. Chop up the chocolate and stir it into the hot milk, until completely melted
Let is cool down completely, then transfer into your fridge for a couple of hours. When cold, pour mixture into your ice cream maker and process as per manufacturer instructions. In my SMEG gelato maker it took about 30 min
Serve your chocolate sorbet right up for a creamer texture or transfer into a container and freeze it.
You could add chopped nuts, drizzle some caramel sauce or add some vegan whipped cream!
This sorbet is SO creamy you will hardly believe it has no eggs nor cream!