Carrageenan Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with dark chocolate, this frozen dessert is the kind of thing that feels indulgent but comes together with a surprisingly short ingredient list. Maple syrup stands in for refined sugar, lending a subtle depth to the peppermint base that you just don't get from plain simple syrup. The whole thing is built from scratch — water, natural sweetener, real extract, a squeeze of lemon — so there's no reaching for store-bought frozen treats that might contain hidden stabilizers or thickeners. Carrageenan is one of those additives that sneaks into commercial ice creams and sorbets under the guise of "natural" ingredients, and skipping it entirely is effortless when you're making your own. The fork-scraping method is a little meditative and genuinely satisfying, gradually transforming the liquid base into a light, granular texture before the chopped dark chocolate gets folded in at the end. That final addition of 70% cacao chocolate creates little pockets of bittersweet richness against the icy, cooling mint — it's a combination that absolutely delivers. Serve it straight from the freezer or let it rest a few minutes on the counter for the cleanest, most satisfying scoop.
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Learn more →Ingredients
6 servings
For the sorbet base
- 2 cups water
- ¾ cup maple syrup
- ¼ tsp fine salt
- ½ tsp peppermint extract
- 1 tbsp fresh lemon juice
- 3 oz dark chocolate (70% cacao or higher), finely chopped
Instructions
- 1
Combine the water, maple syrup, and salt in a medium saucepan over medium heat, whisking until the maple syrup is fully dissolved, about 2–3 minutes. Remove from the heat.
- 2
Stir in the peppermint extract and lemon juice. Taste and adjust the peppermint level — the flavor should be bright and forward, as it will mellow slightly once frozen.
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