Cashew 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. The base is built from water, maple syrup, and a bright hit of peppermint extract, with a splash of lemon juice that keeps the flavor clean and lively. No dairy, no nuts, no cashews hiding in a creamy base — just a pure, icy texture achieved through a simple fork-scraping method that anyone can pull off without special equipment. The chopped dark chocolate gets folded in at the very end, so every scoop has satisfying little pockets of bittersweet crunch against the cool peppermint ice. It's the kind of dessert that's easy to share but hard not to finish on your own. If you've ever scanned a store-bought sorbet label only to find unexpected additives or shared-facility warnings, making this at home puts you fully in control of every ingredient.
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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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