Chicken Free Peppermint Chocolate Chip Sorbet
Cool, refreshing, and deeply satisfying, this peppermint chocolate chip sorbet is the kind of dessert that feels indulgent without being heavy. The base comes together with just water, maple syrup, and a bright hit of peppermint extract, then gets folded with finely chopped dark chocolate for those irresistible little pockets of richness in every bite. A splash of fresh lemon juice keeps the flavor lively and balanced, preventing the sweetness from going flat once everything freezes down. No ice cream maker is needed here — the fork-scraping method builds a beautifully granular, slushy texture that's genuinely fun to make and even more fun to eat. Every single ingredient is naturally free from poultry, so there's no label-checking or substitution gymnastics required. It's a clean, plant-based frozen treat that works just as well as a dinner party finale as it does a late-night scoop straight from the pan.
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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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