Sugar Free Dairy Free Chocolate Sorbet
Servings 8 @ 1/3 cup
Calories 13kcal
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Allulose
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1 1/2 cups water
- 1/2 cup coffee strong brewed or decaf
- 1/2 teaspoon vanilla extract
- 1 teaspoon chocolate liquid stevia
Instructions
- Pour all the ingredients into the blender and blend it on high until thoroughly combined. Taste and adjust sweetness if needed.
- Place mixture into the refrigerator to chill for one hour.
- Once chilled, add the mixture into an ice cream machine and follow manufacturers instructions.
- Mine was thick and perfect after 20 minutes. Remove from machine and place in a container to freeze for one hour or overnight, until firm enough to scoop.
- Enjoy with your favorite chopped or shaved chocolate over the top!
Video
Notes
Net Carbs: 2g
If you have on hand some heavy cream or unsweet almond or coconut milk, you could replace the water used with any of those. But the pictures you see in the post is using water just like Ina Garten did, except hers also had sugar.
This recipe was first published in April 2015 and updated with video in June 2020.
Nutrition
Serving: 1serving | Calories: 13kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 39mg | Potassium: 7mg | Fiber: 2g | Sugar: 1g | Calcium: 1mg