Vegan chocolate gelato

  • Dessert
  • medium
  • 6
  • 30 minutes, plus freezing time of the sorbet, depending on you ice cream maker

PT30M

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Ingredients

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Vegan chocolate sorbet

1
Heat 450ml of water in a saucepan to 60°C. Add the cocoa mass callets and whisk until melted
2
Sift together the cocoa powder, sugar, dextrose and locust bean gum then add to the pan, whisking until all the lumps have gone
3
Bring up to 80°C and cook out for a few minutes
4
Transfer to a container and chill down rapidly. Churn in your ice cream maker as per the instructions
5
Keep in an airtight container in the freezer until ready to serve
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