Low FODMAP Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with dark chocolate, this sorbet is the kind of dessert that feels indulgent without any of the digestive worry. The base comes together with just water, maple syrup, a pinch of salt, and peppermint extract — no dairy, no high-fructose sweeteners, and no hidden gut triggers to stress over. Each serving keeps the maple syrup well within the safe threshold, and the dark chocolate (70% cacao or higher) lands comfortably under the limit too, so you can actually enjoy every spoonful. The no-churn fork-scraping method builds a beautifully granular, icy texture over a few hours — no ice cream machine required, just a little patience and a freezer. That final fold of finely chopped chocolate through the soft sorbet is genuinely satisfying, giving you little pockets of bittersweet crunch in every bite. It makes six servings, so it's a great make-ahead option for a dinner party or a week of after-dinner treats. Let it sit for a few minutes before scooping if it's been in the freezer overnight, and it comes out perfectly clean and refreshing every 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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