There are so many good reasons to keep your ice cream maker bowl in the freezer and ready to go.
But really, how many do you need?
Got a weeknight chocolate craving?
Well here is your quick fix! Four ingredients! Dairy free. Gluten free. But oh so full of chocolate flavor.
Thank you so much Elana Amsterdam! This is straight out of her new Paleo Cooking from Elana’s Pantry cookbook. I added some hot toasted pistachios, because they were there in the cupboard staring at me. I did use a few drops of stevia, but I really think you could go without if you don’t have any, or just sub a teaspoon of vanilla.
I was skeptical of a chocolate sorbet. I’ve had them that taste thin, watery, have you searching for the chocolate that you know is there. This one is super rich and full of chocolatey goodness.
I’m going to take this opportunity to offer an apology for a lot of my lackluster photos. Lighting is a huge problem since I tend to do a lot of my cooking at night, especially my quick, weeknight experiments. And food needs daylight, lots of it. I also tend to get so carried away during the cooking process I forget to take pics while I am cooking, it’s all I can do to pause and make notes of ratios and ingredients I am changing up…one of these days I’ll put a little more care into the photo end of this thing. We do eat with our eyes first and I do so love beautiful food pictures!
For now, I urge you to get thee to the kitchen and make this sorbet!
1/4 cup honey
2 cups water
1 cup dark chocolate chips
3 drops vanilla cream stevia
Toasted pistachios, almonds, walnuts if you want.
In a small saucepan heat honey and water over medium heat until honey is disolved.
Add chocolate chips and stevia. Remove from heat and stir until chocolate is melted.
Pour into a Vitamix or blend and blend on high speed until blended and very smooth. Do not be tempted to skip this step. This is the key to the texture and rich creamy feel of this sorbet.
Pour into ice cream maker and chill acording to manufacturer directions.