Eosinophilic Esophagitis Friendly Peppermint Chocolate Chip Sorbet

Cool, minty, and studded with dark chocolate chips, this sorbet is the kind of dessert that feels indulgent without any of the ingredients that can make frozen treats off-limits for people managing eosinophilic esophagitis. There's no dairy, no eggs, no wheat, no soy — just a clean, simple base of water, maple syrup, and peppermint extract that comes together beautifully in your own freezer. The fork-scraping method builds a light, granular texture that's genuinely satisfying to eat, and the process is more forgiving than it sounds. Peppermint extract gives the sorbet a bright, cooling punch that pairs perfectly with the bittersweet crunch of finely chopped dark chocolate folded in at the very end. Because you're making it from scratch, you control every single ingredient — no mystery stabilizers, no shared equipment, no label anxiety. The lemon juice adds just enough brightness to keep the flavor lively once everything freezes down. It's a refreshing, crowd-pleasing scoop that proves a restricted ingredient list doesn't have to mean a restricted dessert table.

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