Sherbet usually has a bit of dairy in it, but making a fruity and creamy coconut milk-based ice cream made a great vegan alternative sherbet. My friend Zoe brought me some lovely oranges fresh from the orange tree in her backyard, and we had a blood orange syrup stashed away in the fridge, and my new ice cream maker, so it all seemed to add up to making a blood orange sherbet. I was so excited to use my new ice cream maker, that I didn’t realize how long the bowl was supposed to be frozen in the freezer previous to adding ingredients, and so the ice cream didn’t firm up as much as it should have. But it made a darn good cold and creamy dessert anyway, perfect for a summer afternoon. Just a little meltier than I had imagined…
1 1/2 cups coconut cream
1 cup fresh orange juice
1 cup white sugar
1/2 cup blood orange syrup (already sweetened)
1/2 cup dark chocolate chips, ground fairly finely (but not to a powder)
Blend all ingredients except the chocolate in a blender. Add to your ice cream maker and make according to it’s instructions (i.e.: Make sure you freeze yours long enough – unless you want a melty but delicious mess like I created). Just before the ice cream is done mixing in the machine, add the ground chocolate chips and make sure they get thoroughly combined. Enjoy!