Coconut Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is the kind of dessert that feels genuinely indulgent without a drop of dairy or coconut in sight. So many store-bought frozen treats and dairy-free alternatives lean heavily on coconut cream or coconut milk as a base, which makes finding a safe option frustrating if you're avoiding it. This one skips all of that entirely — the base is nothing more than water, maple syrup, a pinch of salt, and a bright hit of peppermint extract, making it completely free of any coconut-derived ingredients. The fork-scraping method builds a beautifully granular, Italian-ice-style texture that feels light and refreshing rather than heavy. A squeeze of lemon juice sharpens the flavor and keeps everything tasting vivid even after freezing. Folding in finely chopped dark chocolate on the final scrape means you get little pockets of bittersweet crunch in every spoonful. It's an elegant, crowd-pleasing finish to any meal and proof that you don't need a long ingredient list to make something truly special.
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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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