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Low-Fat and Sugar-Free Chocolate Sorbet

Serves 4


  • 1 cup water
  • 1 cup Splenda (granular)
  • 3/4 cup dark, low-fat cocoa powder
  • 1/8 tsp salt
  • 3 ounces dark dairy-free chocolate, chopped
  • 1 cup rice milk
  • 1/2 tsp vanilla extract
  • 1/8 tsp xanthan gum


  • Whisk together water, Splenda, cocoa powder, and salt in a small saucepan over medium heat. Bring to a boil, and remove from heat.
  • Add chocolate and stir until chocolate is dissolved. Stir in rice milk and vanilla extract.
  • Transfer to a blender and add xanthan gum. Process for about 1 minute.
  • Pour mixture into an ice cream maker canister and freeze according to the manufacturer's instructions.