Mustard Free Peppermint Chocolate Chip Sorbet
Cool, refreshing, and deeply satisfying, this peppermint chocolate chip sorbet is the kind of frozen dessert that feels genuinely special without requiring an ice cream machine or any complicated equipment. The base comes together with just water, maple syrup, a pinch of salt, and a bright hit of peppermint extract — nothing hidden, nothing unnecessary. A squeeze of fresh lemon juice sharpens the whole thing beautifully, and the fork-scraping method builds that perfect granular, slushy texture over a few hours of mostly hands-off freezer time. Finely chopped dark chocolate gets folded in at the very end, so every scoop has little pockets of bittersweet crunch against the icy mint base. For anyone navigating condiment and spice allergies, this recipe is a genuinely clean slate — every ingredient is straightforward and easy to verify, with no sauces, dressings, or spice blends that might sneak in unexpected additives. It's dairy-free, naturally sweetened, and elegant enough to serve at a dinner party but simple enough to make on a weeknight craving. Scoop it into chilled bowls and eat it right away for the best texture, or let it rest a few minutes if it's been sitting in the freezer overnight.
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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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