Ninja Creami Dark Chocolate Sorbet-Low Calorie
Servings: 1 Pint
Calories: 94.9kcal
Equipment
Ingredients
Ice Cream Base
- 12 Fluid Ounces Water
- ½ Cup Allulose Granular Sugar Substitute
- ⅓ Cup 100% Cocoa Powder Unsweetened
- ¼ Teaspoon Instant Espresso Powder
- 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.
Video
Notes
Is the sorbet icy since it doesn’t have any dairy?
No, it’s actually really thick and creamy with a lot of chocolate flavor. The texture is smooth. You would never know that there’s no dairy in it!
How strong is the chocolate flavor?
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.
What do you do if there is a large bump in the sorbet after freezing?
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.
Nutrition
Calories: 94.9kcal | Carbohydrates: 113.07g | Net Carbs (Total Carbs-Allulose Carbs): 17.07g | Fat: 2.66g | Sodium: 19.19mg | Potassium: 399.6mg | Fiber: 11.25g | Calcium: 42.62mg | Iron: 10.68mg
