Seed Oil Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is the kind of dessert that feels indulgent without any of the heaviness. The base is built entirely from water, maple syrup, and a bright hit of peppermint extract — no dairy, no emulsifiers, and absolutely no seed oils hiding in the mix. That last point matters more than you'd think, since many store-bought frozen desserts rely on refined vegetable oils to achieve a smooth texture, even when they look perfectly clean on the label. Here, the silky consistency comes from patience: a slow freeze-and-scrape method that coaxes the mixture into a soft, granular texture the old-fashioned way. A squeeze of lemon juice sharpens the flavor and keeps everything tasting fresh rather than flat. The chopped dark chocolate gets folded in at the very end, so every scoop has satisfying little pockets of bittersweet crunch against the icy peppermint base. It's a genuinely elegant freezer dessert that asks very little of you beyond a fork and some time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!