Ever since taking a day trip to Santa Cruz, CA during the holiday weekend, I’ve been dreaming about the chocolate sorbet I had at The Penny Ice Creamery, or as it’s lovingly called by locals, Penny’s. I had absolutely no clue you could make a chocolate sorbet. As much as I love fruit sorbet (in case you haven’t noticed the pattern), I love chocolate ice cream.
I actually made 2 attempts at a chocolate ice cream/sorbet. One sort-of-unhealthy version that tasted exactly like Penny’s chocolate sorbet, and this one, which tastes really good.
What I love about this recipe is that you can make so many substitutions if you have a special diet. And it tastes like chocolate pudding. Seriously, it’s good stuff. I couldn’t stop eating the stuff before it froze.
- 1/2 cup Dutch Cocoa Powder
- 1/2 stick Unsalted Butter
- 1/2 bar of Dark Chocolate
- 1/2 Avocado
- 1/2 cup pure Maple Syrup
- 1 teaspoon Vanilla Extract
- Crushed Ice [I used 7 ice cubes and crushed the ice]
1. Crush the ice in your blender or food processor. Or you can use crushed ice to begin with.
2. Melt the butter and dutch cocoa powder together in a double boiler. Once it has reached a liquid consistency, turn off the burner and add in the dark chocolate in small pieces to the pot. You can just stir the chocolate in and it will melt without additional heat.
3. Throw everything into your blender or food processor and mix! I use a Vitamix.
4. Pour everything to a container and freeze overnight. Then serve once it’s frozen! It can be a little difficult to scrape out of the container at first but let it sit out for a little while and you’re good.
Additionally, this would make for a great chocolate pudding recipe or pudding pops! Hope you all enjoy this recipe.
Makes approximately 2 servings.