Hazelnut Free Peppermint Chocolate Chip Sorbet
Cool, refreshing, and deeply chocolatey, this peppermint sorbet is the kind of frozen dessert that feels indulgent without being heavy. The base is built from just water, maple syrup, and a bright hit of peppermint extract, so every ingredient is straightforward and easy to verify — no mystery additives, no nut-derived emulsifiers, no shared-facility gambles hiding in a store-bought pint. That matters a lot when you're navigating tree nut allergies, since chocolate-based frozen treats are one of the trickiest categories to shop safely. Here, the chocolate chips are simply finely chopped dark chocolate folded in at the end, giving you satisfying little shards throughout every scoop. The fork-scraping method builds a beautifully granular, Italian-ice-style texture without any special equipment — just patience and a freezer. A squeeze of lemon juice keeps the flavor lively and rounds out the mint so it tastes bright rather than medicinal. It's the kind of simple, clean recipe you'll come back to all summer long.
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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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