CHOCOLATE SORBET

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

I used vanilla rice milk in this recipe, but you could easily use coconut milk if you prefer coconut to rice milk. For best results, make the chocolate mixture ahead of time and chill it till it is good and cold.

Ingredients

1 cup water
1 cup organic golden brown sugar or cane sugar
1/2 cup unsweetened cocoa powder
4 oz. dark chocolate, chopped
1/8 teaspoon sea salt
1/8 teaspoon xanthan gum
1 cup cold vanilla rice milk

Instructions

Heat one cup of water in a saucepan till good and hot. Remove from heat. Add the brown sugar and cocoa powder and whisk to dissolve. Add in the chopped dark chocolate. Stir until the chocolate is melted.
Add the sea salt, xanthan gum and rice milk. Whisk to combine.
Cover and chill until the chocolate sorbet mixture is very cold. The colder the better. (I let mine chill overnight.)
Pour the cold mixture into a large blender or Vita-Mix and whip briefly till frothy; then pour it into the frozen ice cream maker canister and churn according to the manufacturer's instructions for your particular make and model.
Get ready for an intensely delicious chocolate experience. Dance around the kitchen.
Serve soft serve style from the canister if you absolutely, positively cannot wait. Or scoop the sorbet into a freezer container and freeze. When you are ready to indulge, allow the sorbet to soften slightly before serving.
Total Servings: 4

Nutritional Information Per Serving

Calories: 311
Carbohydrates: 56.0g
Cholesterol: 7mg
Fat: 10.4g
Saturated Fat: 6.8g
Fiber: 4.5g
Sodium: 83mg
Protein: 4.4g