Chocolate Sherbet (Ice Cream Maker Not Necessary)

“Wow! Here's a recipe for an awesome sherbet ! That's for me! Cool, refreshing, delicious! What could be better? Try this with my sooooooo good Espresso Angel Food Cake! I usually make a couple or three batches when I know I'm going to be having guests. Three's no harder than one! I truly hope you will try this and let me know what you think. I have not tried this with a sugar substitute, yet. Note:The times will differ greatly, because it will depend on if you use an ice cream maker or not. So for the sake of the computer, I will approximate, and the temperature will differ also.”
12hrs 3mins

Ingredients Nutrition


  1. In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tablespoons water to form a smooth paste. Add another 2 tablespoons water; stir until mixture is warm and sugar dissolves. Remove from heat; stir in milk.
  2. Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan, or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tablespoons water to smooth mixture if necessary.
  3. Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.

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