Sugar-Free Chocolate Sorbet

Something cold and chocolaty for summer that’s also healthy? Yep, it’s possible and my sugar-free Healthy Chocolate Sorbet recipe is divine. When the heat is on the outside, who wouldn’t want a cold treat? Now, you can have something decadent and healthy. I use allulose in all of my frozen desserts because it keeps the texture from becoming hard as a brick and icy. Allulose also is great because it doesn’t elicit an insulin spike, and keeping our insulin low and steady is crucial to good health.

Makes 1 quart

 
 
 

Ingredients

  • 2 1/4 c. water

  • 1 c. allulose

  • 3/4 c. cocoa powder (I use Dutch-processed, but you can use cacao powder)

  • 6 oz. dark chocolate, chopped (I use Lily’s brand)

  • 1/2 t. vanilla extract

  • pinch of mineral salt

Directions

  • In a saucepan, heat up the water, cocoa powder, allulose, and salt.

  • Bring to a boil, whisking often.

  • Once it boils, which for 45 more seconds.

  • Remove from heat and add in the chopped dark chocolate and vanilla.

  • Place the mixture into a blender on high for 30 seconds.

  • Place mixture into a glass container and place in the fridge overnight.

  • The next day, add the mixture to your ice cream maker per their directions. I use the Cuisinart one and mix it for 20 minutes.

  • Place into an ice cream container, or glass container and freeze until use.

  • You may need to leave it out on the counter to soften for 8-10 minutes before serving.

Note: Top with my Low-Carb Whipped Coconut Cream.

sweetsKristin Smithgluten free, keto, low carb, grain-free, paleo, sugar-free, dairy-free, ice cream