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Have you ever had chocolate sorbet? It’s super thick, super creamy, and super chocolatey, dairy-free, sugar-free, and fantastic tasting! You can even make it in your Ninja Creami ice cream maker! With just 4 simple ingredients (plus water), you’ll be adding this recipe to your regular rotation in no time!
This recipe comes in at 95 calories, 0 sugar, 113 carbs, and 17 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
While I’d like to say that I created the idea for chocolate sorbet all on my own, I can’t. A few months back, someone posted a recipe for chocolate sorbet in my Ninja Creami group so I started doing some research. I found this recipe and used it as inspiration for my own version of chocolate sorbet made in the Ninja Creami. I was intrigued! How on Earth could something so thick and creamy be created without any dairy?
Not only is Ninja Creami chocolate sorbet dairy free, but it’s also sugar free since I used allulose instead of sugar. That’s right….it’s dairy-free! You’d never know by looking at it, or tasting it, that there’s absolutely no heavy cream, whole milk, Greek yogurt, cottage cheese, pudding mix, almond milk or even protein shake in it.
There is a lot of water in this recipe. I know, the instructions for the Ninja Creami ice cream machine say that the machine cannot process ice. Don’t worry though. Even though there’s a lot of water in this recipe, it is not ice. Frozen water is ice. Once you add other ingredients like cocoa powder, allulose, espresso powder, and guar gum, it’s no longer just water so the machine isn’t processing “ice.”
I intentionally made this recipe VERY chocolatey. There is a lot of cocoa powder in it, so the ice cream is a very deep, rich, chocolate flavor. If you want a milder chocolate flavor, you can cut back on the cocoa powder just a bit.
Looking for more homemade chocolate ice cream recipes? Try my chocolate lover’s ice cream or my chocolate high-protein ice cream.
Tips for making Ninja Creami Low Calorie Chocolate Sorbet:
No, it's actually really thick, with a creamy texture and a lot of chocolate flavor. The texture is smooth. You would never know that there's no dairy in it!
There's a lot of cocoa powder in this recipe so the chocolate flavor is quite intense. If you prefer a milder chocolate flavor, reduce the amount of cocoa powder in the recipe slightly. Taste the sorbet base before freezing it and add more if needed.
If there is a large bump, melt or scrape it down so that the top is level. Do so by putting a ziplock bag with warm water in it on top of the bump for a few minutes or scrape the bump with a vegetable peeler or spoon.
Pretty much anything that you would add to regular chocolate ice cream would go well. Cookies, candy, chocolate chips, chopped chocolate bars, nuts, peanut butter, bananas, strawberries, and cookie dough would all be pretty tasty!
When you think of cocoa powder, you’re usually thinking of unsweetened cocoa powder. It’s lighter in color and unsweetened. Sometimes it’s called natural cocoa powder.
Dark cocoa powder is the same as Dutch-process cocoa powder. It’s darker in color, unsweetened, and is treated with alkali to make the cocoa powder less acidic.
Black cocoa powder is much darker in color, it’s black, unsweetened, and has been treated heavily with alkali (even more than dark cocoa powder). Dark cocoa powder tastes less like traditional cocoa powder and more like Oreo cookies.
Looking for more Ninja Creami Low Calorie Recipes?
Ingredient substitutions for Ninja Creami Dark Chocolate Sorbet:
The full ingredient list is at the bottom of this post in the recipe card.
Allulose-I use allulose when I am trying to cut back on sugar in my recipes. If you prefer, you can use real sugar, or other sweetener substitutes like monk fruit, Stevia, Splenda, or honey.
Cocoa Powder-Unsweetened-Be sure to use unsweetened cocoa powder and not sweetened. For this recipe I use regular, unsweetened cocoa powder but you could use dark or black cocoa powder instead, but you might need to adjust the amount used.
Espresso Powder-There is a very small amount of espresso powder used in this recipe. If you don’t have any, you can omit or use instant coffee instead. Do not use brewed coffee or espresso.
Guar Gum-If you don’t have guar gum, use xanthan gum instead. Even though the recipe calls for a very small amount of guar gum, I would not omit it as it can change the texture of the sorbet and can change the way that the machine reacts when processing it.
Directions for making Ninja Creami Chocolate Sorbet-Low Calorie
Directions for Making the Ice Cream Mixture
- Pour the water, allulose, cocoa powder, instant espresso powder, and gaur gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “SORBET.”
- If the sorbet is dry or crumbly looking (like sand), re-spin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times.
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Recipe
Ninja Creami Dark Chocolate Sorbet-Low Calorie
Rate this Recipe
Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 12 Fluid Ounces (354 ⅞ ml) Water
- ½ Cup (100 g) Allulose Granular Sugar Substitute
- ⅓ Cup (28 ⅔ g) 100% Cocoa Powder (Unsweetened)
- ¼ Teaspoon (¼ Teaspoon) Instant Espresso Powder
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Instructions
Make the Ice Cream Mixture
- Pour the water, allulose, cocoa powder, instant espresso powder, and gaur gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "SORBET."
- If the sorbet is dry or crumbly looking (like sand), respin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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Jon says
Instead of allulose, can I use monk fruit or Splenda?
Lauren Cardona says
Yes, just as long as it’s a 1:1 ratio with sugar and it’s granulated and not liquid. Then you don’t need to adjust the amounts used in the recipe.
Sharon Borovay says
Every time I make a sorbet with water, it turns into mush. And it still doesn’t harden if I put it back in the freezer
Lauren Cardona says
What recipes have you tried? If you want the sorbet to keeps it’s body and texture, you likely need to add a stabilizer like guar gum if you are adding water to the recipe.
Vicky Waters says
Absolutely wonderful, the best thing I’ve made in my machine. It’s dreamy and decadent, all for about 60 calories a pint.
Paige says
This is so good! Tastes exactly like the chocolate italian ice that my hometown ice cream shop had when I was a kid. Will definitely be making this again.
Lauren Cardona says
Yea! I’m so glad you enjoyed it.
Vicky Waters says
The second and third batches I made of this wonderful sorbet, I thought my machine was going to walk across the counter and leave my apartment. I haven’t been brave enough to try again because i didn’t want to break my machine. Totally different sound from lite ice cream. Is this normal?
Lauren Cardona says
That is not normal and should not happen if your freezer is the correct temp and you are using the proper ingredients. Sounds like you might have a bigger issue with your machine. I’d contact Ninja if you still have issues.