Milk Chocolate Sorbet
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Making milk chocolate sorbet at home is easier than you might think, and it comes together in just 45 minutes from start to finish. This creamy, indulgent frozen treat tastes like pure luxury but requires no special equipment or hard to find ingredients. I love that you can whip this up with pantry staples, and the lemon juice actually brightens the chocolate while adding vitamin C to boost immunity. The result is a silky smooth sorbet that rivals anything from an ice cream shop, without the fuss or expense. Perfect for impressing guests or treating yourself on a warm afternoon.
Ella x
Ingredients
- 400 gmilk chocolate
- 200 ggranulated sugar
- 400 mlwater
- 2 tablespoonslemon juice
- 50 gunsalted butter
- 1 teaspoonvanilla extract
- ½ teaspoonsalt
- 50 gmilk powder
- 3 tablespoonsegg whites
- ice cubes(For churning the sorbet.)
Detail level
Instructions
- 1
In a medium saucepan, combine milk chocolate, granulated sugar, and salt. Heat over low heat, stirring occasionally, until the sugar has dissolved and the chocolate is melted.
- 2
Remove the saucepan from the heat and stir in the unsalted butter, vanilla extract, and milk powder until the butter is melted and the mixture is smooth.
- 3
Strain the mixture into a clean container and let it cool to room temperature.
- 4
Once cooled, whisk in the lemon juice and egg whites until well combined.
- 5
Cover the container and refrigerate the mixture for at least 2 hours or overnight.
- 6
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
Tip: Optional: For a creamier sorbet, add 1-2 tablespoons of cornstarch to the mixture before churning.
- 7
Once the sorbet is almost fully churned, add the ice cubes and continue to churn until the sorbet is smooth and creamy.
- 8
Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.
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