Chocolate Sherbet

Using whole milk instead of the more traditional cream makes this frozen chocolate dessert lower in fat.

Chocolate Sherbet Enlarge Image
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7 users rated this recipe an average rating of 2.5
Makes:
12 servings
Prep:
25 mins
Freeze:
4 hrs
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Chocolate Sherbet

Ingredients
8
ounces 70%-or-greater-cacao chocolate or bittersweet chocolate, chopped
2
cups water
2/3
cup sugar
1/2
cup whole milk
1
teaspoon vanilla
1
ounce 70%-or-greater-cacao chocolate or bittersweet chocolate (optional)

Directions

  1. Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.
  2. Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Allow to firm up in freezer for 4 hours before serving.
  3. To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.

Nutrition Facts

(Chocolate Sherbet)
    Per serving:
  • 151 kcal cal.,
  • 6 g fat
  • 2 mg chol.,
  • 6 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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