The Pioneer Woman Tasty Kitchen
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Chocolate Sorbet

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Level: Easy

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Description

The best chocolate ice cream in the world just happens to be vegan. And so dang easy. How lucky are we?

Ingredients

  • 1 cup Granulated Sugar
  • ½ cups High Quality Cocoa Powder
  • ¼ teaspoons Vanilla Extract
  • ⅛ teaspoons Kosher Salt
  • 1 teaspoon (heaping) Instant Espresso Powder
  • 2-¼ cups Water
  • 1 Tablespoon Dark Rum
  • Handful Of Fresh Raspberries (optional)

Preparation

Combine all ingredients except the rum and raspberries in a saucepan. Turn the heat to medium, and stir until the sugar dissolves.

Remove from the heat, and stir in the rum. Cover and chill the mixture at least 4 hours, or until very cold.
Pour the mixture in an ice cream maker and churn according to your manufacturer’s instructions.

Place the fresh-churned ice cream in a freezer-safe container, and freeze until firm, about 2 hours.

Just before scooping and serving, smash in the fresh raspberries.

Makes 1 pint.

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