Milk chocolate sorbet

You can make this sweet dessert up to a month ahead – serve it as part of a chocolate trio for an impressive dessert

  • Prep:5 mins
    Cook:15 mins
    Plus cooling and freezing
  • Serves 12
  • More effort

Nutrition per serving

  • kcal 215
  • fat 6g
  • saturates 4g
  • carbs 41g
  • sugars 41g
  • fibre 1g
  • protein 2g
  • salt 0.06g


  • 100g caster sugar
  • 100g good-quality milk chocolate
  • 200g bag frozen mixed berries, defrosted
  • 25g caster sugar
  • lemon juice


  1. Make a sugar syrup by dissolving the sugar in 700ml water over low heat. Once all the crystals have dissolved, turn up the heat and boil for 5 mins. Pour into a jug and cool. Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then leave to cool.

  2. To make coulis, heat the berries and sugar in a small pan. Once the fruit breaks down, take off the heat and rub through a sieve into a bowl. Add lemon juice to taste. Will keep in fridge for 1 week, or freezer for 1 month.

  3. Mix the chocolate and sugar syrup together until Combined and churn in an ice-cream machine. Remove from freezer 10 mins before serving scoops in a puddle of coulis.

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