Vegan Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is the kind of dessert that feels indulgent without a drop of dairy or eggs anywhere in sight. The base comes together with just water, maple syrup, and a bright hit of peppermint extract, making it naturally plant-based from start to finish — no substitutions required. A splash of fresh lemon juice sharpens the mint and keeps the flavor lively even after freezing, which is a small but genuinely clever touch. The technique here is the classic granita-style scrape method: you pull the mixture out of the freezer every hour or so and work a fork through it, building that signature icy, scoopable texture without any special equipment. Chopped dark chocolate (70% cacao or higher) gets folded in on the final pass, so every spoonful has a little crunch against the cool, refreshing base. It's the kind of recipe that proves you don't need a fancy ice cream machine — or any animal products — to land a truly satisfying frozen dessert.
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!