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Chocolate Sherbet
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Description
Wonderfully rich in flavor while still feeling light.
Ingredients
- 2 cups Fat-free Half-and-half
- ½ cups Cocoa Powder
- ⅓ cups Agave Nectar
- 3 packages (Individual Packets) Truvia, Or 2 Tablespoons Sugar
- 3-½ ounces, weight Dark Chocolate (I Used 90% Lindt)
- ¼ teaspoons Vanilla
- 2 Tablespoons Amaretto
- 1 cup Milk
Preparation
In a saucepan, heat the half-and-half with the cocoa powder, agave and Truvia, while stirring. Bring to a boil and then simmer. Remove from the heat and whisk in the chocolate, vanilla and amaretto. Stir in the milk. Place in the fridge until fully chilled, about 1-2 hours.
Freeze according to your ice cream maker’s instructions.
Makes about 1.5 quarts.
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