Dark Chocolate Sorbet with Olive Oil & Sea Salt

PREP 2 hours
COOK 25 mins
TOTAL 2 hrs 25 mins
Yields 4-6

INGREDIENTS :

  • 2 1/4 cups water
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut sugar
  • 2 oz dark chocolate, chopped (about 1/3 cup, 1 small bar)*
  • 1/8 tsp sea salt
  • 1 Tbsp extra virgin olive oil

For serving

  • Pinch of coarse sea salt
  • More extra virgin olive oil, for drizzling

DIRECTIONS :

  1. Make sure the ice cream maker bowl has been in the freezer for 24 hours before making the ice cream.
  2. Make the base: combine the water, cocoa powder, coconut sugar, and chopped dark chocolate in a saucepan over medium heat, whisking continuously. Bring the mixture to a boil, then reduce to a simmer for 30 seconds and remove from the heat.
  3. Pour the base into a heat-safe bowl and chill completely in the refrigerator, at least 2 hours (preferably overnight). The mixture must be refrigerator temperature before using the ice cream machine.
  4. When chilled, follow the manufacturer's instructions on your ice cream maker. I have the cuisinart, so for me: assemble the machine and turn it on, then slowly pour in your base plus the tablespoon of olive oil in with the machine running.** Mine took about 20 minutes. It will have the consistency of soft serve once it’s finished.
  5. Transfer to a freezer-safe, air-tight container and put it in the freezer for about 2 hours, until firm enough to scoop.
  6. Serve with a drizzle of extra virgin olive oil and a pinch of sea salt.

by

INGREDIENTS :

  • 2 1/4 cups water
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut sugar
  • 2 oz dark chocolate, chopped (about 1/3 cup, 1 small bar)*
  • 1/8 tsp sea salt
  • 1 Tbsp extra virgin olive oil

For serving

  • Pinch of coarse sea salt
  • More extra virgin olive oil, for drizzling

DIRECTIONS :

  1. Make sure the ice cream maker bowl has been in the freezer for 24 hours before making the ice cream.
  2. Make the base: combine the water, cocoa powder, coconut sugar, and chopped dark chocolate in a saucepan over medium heat, whisking continuously. Bring the mixture to a boil, then reduce to a simmer for 30 seconds and remove from the heat.
  3. Pour the base into a heat-safe bowl and chill completely in the refrigerator, at least 2 hours (preferably overnight). The mixture must be refrigerator temperature before using the ice cream machine.
  4. When chilled, follow the manufacturer's instructions on your ice cream maker. I have the cuisinart, so for me: assemble the machine and turn it on, then slowly pour in your base plus the tablespoon of olive oil in with the machine running.** Mine took about 20 minutes. It will have the consistency of soft serve once it’s finished.
  5. Transfer to a freezer-safe, air-tight container and put it in the freezer for about 2 hours, until firm enough to scoop.
  6. Serve with a drizzle of extra virgin olive oil and a pinch of sea salt.

by

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Greek Chicken Bowls

5.0 rating
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