Eggless Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is the kind of dessert that feels indulgent without any of the heaviness. The base comes together with just water, maple syrup, and a bright hit of peppermint extract — no dairy, no eggs, nothing complicated standing between you and a seriously refreshing frozen treat. A squeeze of fresh lemon juice sharpens the whole thing, keeping the flavor lively even after it freezes solid. The fork-scraping method builds a beautifully granular, slushy texture over a few hours, so you don't need an ice cream machine to pull this off. Folding in finely chopped 70% dark chocolate on the final scrape means every spoonful has those satisfying little pockets of bittersweet crunch against the icy peppermint base. It's a naturally egg-free dessert by design, not by compromise — the clean ingredient list is exactly what makes it work so well.
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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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