Sesame Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet hits every note you want from a frozen dessert without a drop of dairy or any hidden allergens to worry about. The base comes together with just water, maple syrup, and a bright punch of peppermint extract — clean, simple ingredients that make it easy to verify exactly what's going into your bowl. A squeeze of fresh lemon juice sharpens the whole thing and keeps the flavor lively even after freezing. The fork-scraping method builds a beautifully granular, slushy texture over a few hours, so you don't need an ice cream machine to get a satisfying result. Folding in finely chopped dark chocolate on the final scrape means every spoonful has those little pockets of bittersweet crunch against the icy peppermint base. It's the kind of dessert that feels genuinely indulgent while being completely free of sesame in any form — no tahini, no sesame oil, no seed-dusted toppings to second-guess. Make it ahead and let it firm up overnight for an effortless, crowd-pleasing finish to any meal.
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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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