Skinnytaste > Recipes > Dessert > Chocolate Sorbet

Chocolate Sorbet

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A rich tasting low-fat chocolate sorbet made with a good quality cocoa powder and fresh brewed espresso.

A bowl of chocolate sorbet with a spoon.Chocolate Sorbet

This homemade low fat chocolate ice cream is the perfect solution to satisfying my chocolate craving, especially in the summer time. I also love my frozen Pina Colada Sorbet, made with fresh pineapples, or my Cherry Sorbet using real cherries!

I’ve been playing around with my new ice cream maker and I’m having fun with all the possibilities. My freezer is starting to look like a colorful sorbet shop, which is not necessarily a bad thing! I mean, what can be more impressive than whipping out containers of homemade sorbet when you have your friends over for dinner? Something you just whipped up? And it really couldn’t be easier to make!

Chocolate was a must for me since that is my favorite flavor, I did some research and played around with some ingredients and what I ended up with was a rich tasting, low fat chocolate sorbet. A warning, if you are sensitive to caffeine (like me) you may want to use decaffeinated espresso.

These would make great tasting ice pops too if you don’t have an ice cream maker. Use your sweetener of choice, Stevia of course could be used in place of the sugar or agave if that is what you prefer.

An ice cream scooper inside a bucket of chocolate sorbet.

More ice cream recipes you might enjoy:


4.67 from 3 votes
A rich tasting low-fat chocolate sorbet made with a good quality cocoa powder and fresh brewed espresso.
Course: Dessert, Snack
Cuisine: American
Yield: 5 servings
Serving Size: 1 /2 cup


  • 2 1/4 cups water
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp pure vanilla extract
  • 1/4 cup freshly brewed espresso


  • In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat.
  • Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
  • Remove from the heat, and add the vanilla and espresso, and stir.
  • Stir in the remaining water.
  • Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.
  • When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Last Step:

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Makes 2 1/2 cups.


Serving: 1 /2 cup, Calories: 97.7 kcal, Carbohydrates: 24.7 g, Protein: 1.7 g, Fat: 1.2 g, Saturated Fat: 0.5 g, Sodium: 1.7 mg, Fiber: 2.9 g, Sugar: 20.2 g


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54 comments on “Chocolate Sorbet”

  1. I opted to include a few oz of 70% dark chocolate in my take. Even with the 1/2 cup of sugar, it’s plenty sweet. I am perplexed at the number of recipes out there that call for a full cup of sugar.

    Good stuff.

  2. Do you think you could just keep this chilled instead of freezing? So I guess it would be more like a pudding than a sorbet. Anyone tried that?

  3. Anyone make this recipe with kitchen aid ice cream maker attachment? 
    I’m nervous and confused with how this will work 

  4. GINA, can you sub out cocoa powder for mint substitute and add chocolate chips to make mint choc chip?

  5. This looks amazing! I just purchased an ice cream maker and now I am even more excited to use it! I am relatively new to this site and was wondering if you can recommend an unrefined natural sweetener you can use in place of granulated sugar for this recipe (or if it really best to use granulated sugar)? Thanks!

  6. Costco has a Cuisinart ice cream / yogurt maker on sale now through June 3 for around $23. It pays for itself after using a few times.

  7. Gina, I try to stay away from dessert but after having this at a friends I am totally hooked. She has an ice cream maker but is not happy with it. So I noted that in a previous message you indicated that you had a cuisinart but I was wondering what model you have (there are several different ones)?

  8. I don't have an icecream maker but will try the granata style – good for Christmas Day with fresh berries.

  9. Just started back on Weight Watchers and needed a chocolate fix. Made this over the weekend and it was delicious! Added a dollop of whipped topping to each serving and it was a hit. Definitely a keeper. Love your website!

  10. Hi Gina! I was wondering what kind of containers you're using to store your sorbets. I have been using rubbermaid containers and some of my sorbet has ended up freezer burnt. Any suggestions? Thanks!

  11. Silly question, but does the espresso make it taste like mocha, or just enhance the choco flavour? Thanks!

  12. Made this yesterday and finally had a portion today. So good!!!! It's 98 here and this hit the spot without killing my daily points. I may try it with a sugar substitute next time. I love your site!

  13. Avatar photo
    Gina @ Skinnytaste

    So glad you all liked it! Glad it tasted good with Truvia, I bet it brought the points down a lot!

  14. Made this today and it was so good. My 4 and 1 year old nephews thought this was the best! I haven't found a recipe on here I didn't like. Thank you Gina for such amazing recipes!

  15. I went out and bought an ice cream maker in order to make this and it didn't disappoint. I used Truvia instead of sugar to make it ridiculously low points. Super good. I'm thawing the last of it on my counter.


  16. Avatar photo
    The Random Mommy

    This was delish! I made it today with Fair Trade organic cocoa and it was just amazing! I made a double batch and it was a hit. Added some frozen raspberries on top, and it was a great dessert. Even the kids loved it. Will make again! Thanks Gina!

  17. Avatar photo
    Gina @ Skinnytaste

    Gayle, it does freeze rock hard but I put it on my counter a few minutes before serving and it's perfect.

    Anon- for the kind you crank, yes you would run it through the cycle like ice cream.

    Anon- You could always leave it out, not too sure how it would effect the taste.

    Noelle, great find!

    CGCouture- the chocolate I used is from Trader Joe's. It's imported from Colombia and tastes just like the chocolate I've eaten there, but it does have a dark chocolate taste to it.

  18. Any particular brand of cocoa powder you recommend? I have always used "hershey's", and have not been pleased with the turnout on stuff that I haven't added a ton of sugar to. 🙁 I want something without the bitter, coffee-like aftertaste.

  19. I love love love your site!!! I found a Cuisinart Ice Cream Maker at the resale shop for $10 new in box!!!! I keep my bowl in the freezer so it is always ready!! Making this one today!!

  20. I have an old style ice cream maker…the one where you have to crank it to make the ice cream…Do you just mix it up and put it in there and let it freeze or do you run it through a cycle like you would when making regular ice cream?

  21. Oh Gina! You are awesome 🙂 I love chocolate sorbet and about the only thing that could make it better is adding espresso! You are fantastic. I can't wait to try this one. Thanks for making my weekend.

  22. Does it freeze hard as a rock? It does not look like it in the pictures. Just wonder if I should put a couple of tablespoons of vodka.

  23. Avatar photo
    Mama in Suburbia

    Can't wait to try this. I just recently got an ice cream maker and tried your pina colada sorbet. Delish! Chocolate is my favorite too so definitely can't wait! Green tea, too? Woohoo!

  24. I'm sold on getting an ice cream maker now! I also don't have an espresso machine but I do have my favorite coffee shop and I'll just get one to go! Decaf too! Now where is the green tea recipe?

  25. Glad someone else asked about the coffee vs. espresso…I'm not a coffee drinker either, but have a maker. Do you use half the water if you make it stronger, or just make it normally and use that?

  26. Avatar photo
    Gina @ Skinnytaste

    You could make the coffee stronger, or just use coffee in place of the espresso.

    Courtney, me too!! I need some help with them!!! I love Evillegarener's suggestion on making granitas.

    I bought a Cuisinart on Amazon, I bet you kind find them on sale now in most stores.

  27. Avatar photo

    For those without ice cream makers, you can make it as a granita by putting the mixture in a cake or loaf pan. Freeze it for an hour or so then scrape the surface into little crystals. You can add a touch of Kahlua to keep the granita from freezing hard.

    1. After you let it all freeze in the freezer, scrape it all out of the cake pan and put it in your food processor and it will become smooth. I think it is easier this way then doing it in the ice cream maker anyway.

    2. I'm sorry but what do you mean with 'scrape the surface into little crystals'? English is not my first language so I don't quite understand..

  28. Avatar photo
    Courtney @ CardioQueen

    This looks insanely good on a hot day like today! I wish I were your neighbor; I'd love to help you keep your sorbet collection maintained 🙂 Any ideas on what to do if we don't have an ice cream maker?

  29. Avatar photo
    A Dash of Dawn

    OMG Looks amazing….same here, I need to get an ice cream maker too! Do you have any affordable ones that you recommend by chance?

  30. No ice cream maker here,but I'll try it anyway. Saved the recipe,can't wait to try it. Did you make a green tea sorbet as well?

  31. hi Gina .. I don't drink coffee, but do have a coffee maker. Can you make expresso with it? Sorry if stupid.

  32. Avatar photo
    Renee @ MyKitchenAdventures

    Mmmm…chocolate sorbet sounds yummy…but green tea sorbet…OH MY…I CAN NOT WAIT!!!! YUM!

  33. Avatar photo
    Gina @ Skinnytaste

    Jaritza, I don't see why not!

    Stacy, yes you do!! So in love with my ice cream maker!!

    I'm making Green Tea Sorbet next!!