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Mexican Sp(Iced) Chocolate Sorbet

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“A lot of people have ice cream makers collecting dust in their basement. Go ahead and get it out. You know you want to. Cook time is chill and freeze time.”
4hrs 5mins
1 batch

Ingredients Nutrition

  • 1 cup sugar (more if you like)
  • 34 cup cocoa (Hershey's Dark is good)
  • 2 cups water for low-fat sorbet (or milk (skim, 1% or 2%, your choice)
  • 2 ounces dark chocolate (can double if you like) or 2 ounces semisweet chocolate, chopped (can double if you like)
  • 1 pinch cayenne (or more, entirely optional but is a nice surprise in a frozen dish)


  1. Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
  2. Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it’s melted.
  3. Let the mixture cool, and then refrigerate until cold.
  4. Pour into ice cream maker and freeze according to manufacturer’s directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
  5. Store in freezer for extra firmness.

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