Quite a few of my kids' friends are allergic to dairy, so I make this vegan chocolate sorbet so that all the kids can enjoy eating the same treat.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Instead of using an ice cream maker, you can transfer directly into an airtight container and freeze. Stir every hour until firm.

Use 2% or higher soy milk.

Nutrition Facts

117.7 calories; protein 3g 6% DV; carbohydrates 25.5g 8% DV; fat 1.8g 3% DV; cholesterolmg; sodium 32.6mg 1% DV. Full Nutrition