Dairy Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is the kind of dessert that feels indulgent without a drop of cream or butter anywhere near it. The base is built from water and maple syrup, which gives it a clean, rounded sweetness that lets the peppermint extract really shine. A splash of fresh lemon juice keeps everything bright and balanced rather than cloying. The technique here is beautifully low-tech — no ice cream machine required, just a fork and a little patience as you scrape the freezing base every hour or so to build that signature granular, slushy texture. Folding in finely chopped dark chocolate on the final scrape means you get satisfying little pockets of bittersweet crunch in every spoonful. It's the kind of recipe that proves you don't need dairy to make something genuinely craveable — just good ingredients and a bit of freezer time.
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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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