Homemade Ice Cream Experiments: Chocolate-Coconut Sorbet

Seattle's temperatures have reached an all-time high this week, which is really unfortunate in a city with very little air conditioning, something this southern girl will never understand. Luckily, I have an awkward, but adequate portable AC unit and a love for all things frozen and sweet to get me through these dog days.

I'm a chocolate lover and a coconut advocate, which is why this sorbet recipe appealed to me, but it's also a great solution for people who want to avoid the whole lactose thing. It's rich, sweet, and all-together yummy.

Chocolate-Coconut Sorbet
Recipe courtesy of The Perfect Scoop

1 cup water
1 cup sugar
Pinch of salt
8 ounces bittersweet or semisweet chocolate, finely chopped
2 cups Thai Coconut milk
1/2 teaspoon vanilla extract

Warm the water, sugar, and salt in a medium saucepan, stirring, until the sugar is dissolved. Remove from the heat. Add the chocolate pieces and whisk until the chocolate is melted. Whisk in the coconut milk and vanilla. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If a layer of coconut milk has firmed up on top, simply whisk it in before churning.