Honeypea House

Chocolate Sorbet

It seems fitting that the first blog post should be about chocolate, this recipe is an adaptation from King Arthur Flour as I have some difficulty in digesting dairy products at the moment.


200g sugar
85g cocoa powder
1 teaspoon instant coffee (optional)
100g chocolate (I use dark chocolate)
500ml water
2 tablespoons of alcohol


Mix together the chocolate, cocoa powder, salt, coffee and sugar and bring to a boil mixing until all the ingredients are dissolved and melted.

Off the heat, add the alcohol and any flavourings and mix well.

Now is a good time to make a cup of tea and feel smug about making your own sorbet but also guilty about the fact you’ll definitely eat it all.

Once the mixture has cooled slightly, transfer in to a heatproof bowl and cover with clingfilm. Be sure to lay the clingfilm directly on to the surface of the mixture like they do on GBBO to prevent it from forming a film. This mixture benefits from a significant chilling period (overnight is good) to allow it to thicken before freezing.

If you have an ice cream machine then follow the directions from the manufacturer, I have found 40-45 minutes is good for my machine. I will then add to the freezer and mix after 1 hour, this helps break up any large ice crystals leading to a smoother feel.

mixture when removed from ice cream machine

mixture after one hour in the freezer

Pro tip: make sure your bowl isn’t warm (unlike me)

If you do not have an ice cream machine, make sure you are using freezer safe tupperware and add to the freezer. Remove every hour or so and give it a thorough mix until you get a good consistency.

Notes on alcohol and flavourings:

Use of flavourings such as vanilla (as well as the coffee and salt) will enhance the chocolate but you can certainly add other flavours to compliment the chocolate such as mint or orange.

The alcohol is to prevent the sorbet being a block of chocolate ice, if you prefer not to use it then remember to remove your sorbet from the freezer in advance (at least 30 minutes) of needing it.

You can also use flavoured alcohols to kill two birds with one stone, I have used homemade vanilla augardente (firewater) to achieve this.


Substituting the same volume of water as a milk (or dairy free milk) will yield a milkier taste, closer to plain chocolate or one of these fancy dark milk chocolates. I have had success with almond milk but I think others would also work.

In the future I intend to experiment with fruit juice as a substitute for water for a chocolatey fruity taste.

If making vegan then ensure using vegan sugar and chocolate, you could also use the same weight of coconut sugar.

In a pinch you can reduce the amount of cocoa powder and substitute with extra chocolate, this will make the sorbet lighter in both colour and flavour (I found it more watery/icy).


You can read all about FODMAPs in dark chocolate here from someone much more knowledgeable than I am. The chocolate I use does not contain any milk, many dark chocolate bars do so keep an eye out if lactose or other dairy products are an issue for you. Otherwise chocolate contains fructans in higher portions (please use the Monash app for the most up-to-date information on safe portion sizes) and cocoa powder contains GOS and fructans in greater quantities. If you are in the elimination stage then my advice would be to severely limit your portion size (1 small scoop) or wait until you’ve finished and know what does and doesn’t give you trouble.

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