Several months ago, I indulged in the frozen-brownie-batter-heaven that is Smitten Kitchen’s chocolate sorbet. But because I can’t leave well enough alone, I went back and fudged (chocolate pun!) with the recipe. By bastardizing the Smitten Kitchen recipe with the David Lebovitz chocolate sherbet recipe, I found a recipe that required no new purchases, but instead worked with what I had in the pantry. Ladies and gents, I present Chocolate Sherbet Wilder.
- 1 cup whole milk
- 1 cup water
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup chocolate chips
- 2 tablespoons Frangelico (or coffee liqueur)
- 1 teaspoon vanilla
Instructions: Whisk together the water, cocoa powder and sugar. Heat all over medium heat, stirring to prevent burning. Bring to a boil, then remove from heat. Add in the chocolate chips, milk, liqueur and vanilla. Stir well to combine, then chill mixture. Dump in ice cream machine, freeze and eat at will.
* Three things to note:
- This is a very tiny bowl with a tiny spoon (::cough GUILT ABOUT EATING MORE FATTENING FROZEN FOODS cough::)
- Don’t you like that the oatmeal post is sandwiched between cheesecake ice cream and this recipe? That, my friends, is balance.
- Chocolate products just don’t photograph well for amateurs like me. Maybe topped with whipped cream and chocolate shavings, this would look more appealing? But I didn’t have those items around. Too bad for all of us.