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“This recipe is from David Lebovitz's blog and can be found here >>> http://www.davidlebovitz.com/archives/2009/06/chocolate_sherbet.html <<< Now I am not big big fan of chocolate ice or chocolate ice creams (though I love everything else chocolate!) But this recipe changed my mind. It is absolutely delicious. I personally find that it tastes better when left in the freezer overnight.”
READY IN:
1hr 5mins
YIELD:
3/4 quart
UNITS:
US

Ingredients Nutrition

  • 2 cups milk (whole, low, or non-fat)
  • 12 cup white sugar
  • 1 pinch salt
  • 12 cup unsweetened cocoa powder
  • 4 ounces chocolate (bittersweet or semi-sweet, chopped)
  • 14 teaspoon vanilla extract
  • 2 tablespoons coffee-flavored liqueur (optional)

Directions

  1. In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.
  2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.
  3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.
  4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.
  5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.
  6. Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.

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