Description
Quite a few of my kids’ friends are allergic to dairy, so I make this vegan chocolate sorbet so that all the kids can enjoy eating the same treat.
Ingredients
- 1 ½ cups white sugar
- 1 cup unsweetened cocoa powder
- 1 cup hot water
- 4 cups soy milk
Instructions
- Heat sugar
- cocoa
- and hot water over medium heat until sugar is dissolved. Remove from heat and cool to room temperature
- about 20 minutes.
- Mix soy milk into the chocolate mixture. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions
- about 20 minutes. Transfer to an airtight container and freeze until firm
- about 4 hours.
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 4 hrs 50 mins
Servings: 16