Chocolate Sherbet

Chocolate Sherbet

0 Reviews
From: Diabetic Living Magazine

Make this chocolate frozen dessert hours before serving. The mixture needs to freeze at least 8 hours.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 6 ounces to 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
  • 2 cups water
  • ⅔ cup sugar
  • ½ cup whipping cream
  • 1 teaspoon vanilla
  • Pomegranate seeds (optional)


  • Prep

  • Ready In

  1. In a medium saucepan stir together chopped chocolate, water, sugar, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
  2. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Ripen in freezer before serving. To serve, scoop into small glasses or dishes.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 148 calories; 8 g fat(5 g sat); 1 g fiber; 19 g carbohydrates; 1 g protein; 0 mcg folate; 14 mg cholesterol; 18 g sugars; 147 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 1 mg iron; 5 mg sodium; 79 mg potassium
  • Carbohydrate Servings:

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