Gut Friendly Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with dark chocolate, this frozen dessert is the kind of treat that feels indulgent without leaving you feeling heavy afterward. The base is built entirely from water, maple syrup, and a bright hit of peppermint extract — no dairy, no refined sugar, no ingredients that tend to aggravate a sensitive gut. A small splash of fresh lemon juice lifts the whole thing and keeps the flavor clean and lively even after freezing. The chopped dark chocolate — 70% cacao or higher — gets folded in at the very end, so every scoop has those satisfying little pockets of bittersweet crunch. No ice cream machine is needed here; the fork-scraping method builds a beautifully granular, slushy texture that's genuinely refreshing. It's the kind of dessert you can feel good about reaching for, whether you're managing digestive sensitivities or just trying to keep things simple and real.
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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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