Low Iodine Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with dark chocolate, this frozen dessert is the kind of treat that feels indulgent without requiring a single dairy ingredient or any of the iodine-heavy additions that make so many store-bought frozen desserts off-limits. The base comes together with water, maple syrup, and a bright hit of peppermint extract, then gets a squeeze of fresh lemon juice to keep things lively. Because there's no milk, cream, or egg yolk in sight, it sidesteps the usual concerns around dairy and egg-based ice creams entirely. The fork-scraping method builds a beautifully granular, slushy texture over a few hours — no ice cream machine needed, just a little patience and a freezer. Finely chopped dark chocolate (70% cacao or higher) gets folded in on the final scrape, so every spoonful has those satisfying little shards of bittersweet crunch. The peppermint flavor is intentionally bold going in, since freezing dials it back to a clean, refreshing finish. It's the kind of homemade dessert that genuinely competes with anything from a scoop shop.
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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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