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Chocolate & Banana Sorbet in 5 Minutes (No Machine)

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Hi Bold Bakers!

This Chocolate & Banana Sorbet is actually a fruity sorbet masquerading as a sinfully decadent dessert. How is this possible? The base is blended from frozen bananas and mixed with rich cocoa powder; it’s the best of both worlds!

My Homemade Sorbet is made using the exact same logic and engineering as my 2 ingredient No Machine Ice Cream recipe. You need an ingredient (e.g. frozen fruit) to give you a thick base and you add liquid sugar (e.g. condensed milk) to help it freeze. So I thought, why can’t I apply my ice cream technique to a sorbet? Well, you can, I did, it works and it’s awesome!

By definition my recipe is technically more of a sherbet than a sorbet because it contains milk but personally I think it is more of a sorbet than anything.

Condensed Milk is an important ingredient in this recipe and can’t be left out. If you cannot buy it easily then I’ll do you one better and show you how you can make your own. The recipe is very simple and probably more cost effective than buying it in the store. You can find my Homemade Condensed Milk recipe here.

Although I use condensed milk this recipe can be made Vegan by using Dairy Free Condensed Milk. It’s simply made using coconut milk and sugar so this condensed milk is perfect for sorbet and also my Dairy Free Ice Cream recipe. If you do dairy free baking (or just like the taste of coconut) my Dairy Free Condensed Milk recipe is really handy to have a stash in the fridge and it stays fresh for weeks.

Want even more Sorbet flavors? Check out my Strawberry & Lime Sorbet, Mango & Passion Fruit Sorbet, Cantaloupe & Mint Sorbet and Raspberry Sorbet.

Also, you can buy the same ice cream containers I use here on Amazon and check out a few of my favorite frozen treat accessories below.

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5.0 from 6 reviews
Banana & Chocolate Sorbet
 
Author:
Serves: 4 servings
Ingredients
  • 3 cups (15oz/390g) banana, frozen
  • ¼ cup (70g/2 ½ oz) fat-free condensed milk
  • 6 tablespoons unsweetened cocoa powder
Instructions
  1. Combine the bananas, cocoa powder and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
  2. Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
  3. Keep in the freeze for 6 weeks.
Notes
SmartPoints: 9
PointsPlus: 5
Nutrition Information
Serving size: 1 serving Calories: 173 Fat: 3g Saturated fat: 2g Unsaturated fat: 1g Trans fat: 0 Carbohydrates: 40g Sugar: 27g Sodium: 26mg Fiber: 6g Protein: 4g Cholesterol: 7mg

 

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Katherine Cowgill by Teren Oddo Oct. 2015

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64 Comments

  1. Mary on September 2, 2017 at 10:49 pm

    Hi Gemma
    I’m diabetic and condensed milk is too much for me. Can I use honey or yoghurt ? Thank you

    • Gemma Stafford on September 3, 2017 at 11:19 am

      Hi Mary,
      Sugars are sugar, and for a diabetic I am not sure which sugars will be ok, an I am reluctant to give advice on this serious health issue.
      In order for milk to condense you need to use sugar, and one which will caramelize at that. Honey/agave/maple syrups will all caramelize, but all are high in fructose. You can make condensed milk at home using these syrups, but I do not know if they will be good for you. I am sorry, for me this is a conundrum!
      Gemma 🙂

  2. Judy caron on July 25, 2017 at 5:30 pm

    I had so many raspberries and was getting tired of making jam. I ran across your website and made the raspberry sorbet. I was so delighted with the results. Thank you so much. Would it work with frozen blueberries.?

    • Gemma Stafford on July 26, 2017 at 4:40 am

      Hi Judy,
      How lucky you are, and the very favorite jam in my house is raspberry, such a delightful thing.
      Yes, you may use frozen blueberries. The flavor of course is not so strong, so you may like to add a touch of lemon zest to this, it will lift it to new heights. Do let us know how you get on with this.
      Thank you for being in touch,
      Gemma 🙂

  3. Deepali Kotwal Raje on July 21, 2017 at 6:51 am

    Hi Gemma
    I want to make Banana chocolate shorbet for 50 people. Will you pls guide me how many bananas n condensce milk i will require.

    • Gemma Stafford on July 22, 2017 at 10:44 am

      Hi there,
      This is a challenge!
      there are 4 – 5 servings in each of this recipe, so you will need to multiply this by 10, at least!
      This is a commercial amount really, and not so easy to do at home. I wish you luck with this,
      Gemma 🙂

      • Deepali Kotwal Raje on July 22, 2017 at 12:57 pm

        Hi Gemma. I have done exactly the same. I have completed my party order n it was very tasty. Thanks

        • Gemma Stafford on July 23, 2017 at 4:29 pm

          delighted to hear that!! 🙂

  4. Sean on July 10, 2017 at 7:23 am

    Hi Gemma,

    I followed this recipe as exactly but it ended up just tasting weird…almost…metallicy? I don’t know if it’s just me or if something went wrong. It wasn’t the food processor because I’d washed it prior and checked it.

    • Gemma Stafford on July 10, 2017 at 7:57 am

      hi Sean,
      I have no idea why this would taste metallic! were the bananas over-ripe? I am grasping at straws here for an explanation! I am sorry that this did not work for you,
      Gemma 🙂

  5. Bush on April 7, 2017 at 6:27 am

    Hi, Gemma.
    This is just Incredible. Iwant to know if I can use sweetened cocoa powder.

    • Gemma Stafford on April 7, 2017 at 11:11 am

      Hi there,
      The problem with sweetened cocoa is that it usually has other ingredients, such as milk powder. This is not ideal. Condensed milk is sweet, very sweet, it will not condense without the sugar. You can use this, but you will have two issues, it will be too sweet, and the chocolate flavor will not be there,
      Gemma 🙂

  6. Ruhama on January 29, 2017 at 6:21 am

    Hey…can I use fresh bananas instead of frozen ones ❤??

    • Gemma Stafford on January 30, 2017 at 2:08 am

      NO! The idea is that the frozen banana begins the process of freezing the sorbet, it is a better result. Remember to pop any extra bananas, sliced, in to the freezer to have them available as you need them,
      Gemma 🙂

  7. demiana on December 28, 2016 at 6:25 pm

    Delicious!! I skiped the cocoa because I made this to accompany a chocolate cake and I needed the banana flavour to be strong.It was amazing and really easy to make!I’ll be making this again and again!!

  8. Pallavi Yadav on October 14, 2016 at 1:06 am

    Very delicious sorbet recipe. Super simple and super tasty.

    • Gemma Stafford on October 14, 2016 at 1:31 am

      Thank you for your kind words, and for being with us 🙂

  9. Erika Dilbert on October 9, 2016 at 4:55 pm

    I love your recipes, they are so easy and taste amazing, love your hard work Congratulations

    • Gemma Stafford on October 10, 2016 at 1:27 am

      Hi Erika,
      Thank you for your kind support, none of this is possible without you, Gemma 🙂

  10. Steve on October 3, 2016 at 9:28 pm

    Hey Gemma. I enjoy watching your recipes that are easy and delicious. I have a question though. When you say cup to measure, what kind of cup you referring to? I don’t want to lose proportions when it comes to desserts.

    • Gemma Stafford on October 4, 2016 at 12:43 am

      Cup measures are a system of measurements based on volume, which is commonly used here in the US.
      This is a system which is trusted. If it is not what you are used to then do not go down that road at all, stick to what you know.
      It can be confusing, as the weight of the cup measurement for flour for instance, will be different for cornflour – it is volume!.
      Gemma 🙂

      • Steve on October 4, 2016 at 3:47 am

        Thank you Gemma. I have one last question on the Sorbet. I might sound dumb but I’m just learning. Can I use Citrus fruits like oranges and lemon? And pineapple?

        • Gemma Stafford on October 5, 2016 at 3:29 am

          Hi Steve,
          This recipe is designed to be made without a churn.
          If you use fruits with high ‘water’ content you will get ice crystals, you need to churn, or beat, through the freezing process to get rid of these.
          I have a series of classes on Craftsy.com which go through various frozen dessert processes. There is a link here on the website under the SHOP tag.
          Thanks for being with us,
          Gemma 🙂

  11. sarah on August 26, 2016 at 3:24 am

    Hi Gemma,
    can we make this with yoghurt. if we can how?

    • Gemma Stafford on August 27, 2016 at 2:38 am

      Hi Sarah,
      Frozen yogurt recipes are here on the website, check them out! You can invent your own too!
      Gemma.

  12. Susan on August 15, 2016 at 3:04 am

    Hi Gemma,
    Can you make lemon sorbet using your method? Will the amount of condense milk be different due to the sourness of lemons? Please advice thanks.

    • Gemma Stafford on August 15, 2016 at 1:33 pm

      Hi Susan,
      Lemon sorbet is best made in the traditional way, as the fruit will not have substance, and contains a lot of ‘water’.
      Find a nice recipe here (http://www.bbcgoodfood.com/recipes/lemon-sorbet).
      Gemma 🙂

  13. selena Akola on July 8, 2016 at 12:49 pm

    if you want to make a ice cream easy go here —–> http://mycooksicecreamchocolate.blogspot.ae/
    i did this
    (and thanks gemma’s i liked this recipe and i did it , it was so nice and i want u to , to see mine)

    • Gemma Stafford on July 9, 2016 at 12:41 pm

      Hi Selena,
      Good job, a great adaptation,
      Gemma 🙂

      • Sam on August 7, 2016 at 10:56 am

        Hi Gemma! Have you ever made buttermilk icecream before using your No Machine Method? Or do have any idea how its going to hold up like your fruit sorbets? any stabilizers I can add? since its mostly just milk fat water, im afraid it wont hold if I freeze and blend it

        • Gemma Stafford on August 8, 2016 at 1:36 pm

          Hi Sam,
          This is a conundrum! I do not know how this will work, I am afraid you will need to experiment!
          Gemma 🙂

  14. lexnpopsmom on July 1, 2016 at 10:50 am

    I want to make the chocolate sorbet, but we can’t do bananas at our house. How can we make straight chocolate sorbet?

    • Gemma Stafford on July 1, 2016 at 2:32 pm

      Hi there,
      There are many options, usually using a combination of cocoa powder, dark chocolate, and a sugar syrup (stock syrup) of some kind.
      This type of sorbet needs churning, or at the very least whisking a few times during the freezing process, to avoid an icy finish.
      Google this, you will find a lot of great suggestions,
      Gemma 🙂

  15. tee on June 29, 2016 at 7:53 am

    Hi, Gemma, can i know what’s the difference in taste between sorbet, frozen yogurt and ice cream u made?

    • Gemma Stafford on June 29, 2016 at 3:21 pm

      Sorbet is fruity, ice cream is creamy and frozen yogurt is a little sour 🙂

  16. ayisha on June 27, 2016 at 7:35 am

    And your recipe are really great

  17. ayisha on June 27, 2016 at 7:34 am

    Vi just now made the chocolate banana sorbet
    It turned out really nice
    Can u show me how to make chocolate mousse with a very easy recipe
    And with light sugar ??

    • Gemma Stafford on June 27, 2016 at 9:39 pm

      Hi Ayisha,
      I am thrilled you have had success with my recipes. I love to hear that. Tank you for being apart of the community. 🙂

  18. Tracy Ode on June 26, 2016 at 2:38 am

    Thanks a lot for this amazing recipe Gemma!
    I add some caramel drizzles ??
    Vraiment merci (#^.^#)

    • Gemma Stafford on June 26, 2016 at 9:07 am

      Thank you,Tracey.Delighted you like it 🙂

  19. Natalie on June 16, 2016 at 8:37 pm

    Hi, this looks amazing and I really want to try it.
    But quick question, do I have to add the chocolate? And should I add more banana if I leave the coco out?

    • Gemma Stafford on June 17, 2016 at 1:24 am

      Hi Natalie,
      You do not have to add the cocoa, but it does balance the sweetness. However banana makes a great ice cream even on its own.
      Gemma 🙂

  20. Maha on May 29, 2016 at 8:24 am

    Its amazing gemma, i tried the strawberry and chocolate yummy?, i just want to ask the serving is 1 or 3 scopes?

    • Gemma Stafford on May 29, 2016 at 1:27 pm

      Hi Maha,
      Well, that depends on you! Sometimes it is one for me, sometimes two!
      Gemma 🙂

  21. Dan Ramos on May 27, 2016 at 6:01 pm

    Hi Gemma, gonna make the banana one without cocoa but hand mix some chocolate shavings into the final product. I’m sure it will turn out great! This is the real chunky monkey!

    • Gemma Stafford on May 28, 2016 at 11:56 am

      Hi Dan,
      Too true, it should be delicious,
      Gemma 🙂

  22. Sharon on May 23, 2016 at 2:05 am

    Hi Gemma… i forgot to tell u that i am also using a sweetened thick condensed milk….all in exact proportions…still the blend came out a little liquidy for both the strawberry-lime n banana-chocolate sorbet…what should i do?

    • Gemma Stafford on May 23, 2016 at 12:19 pm

      Hi Sharon,
      I do hope you got this to work out for you. it is difficult to figure it out. Were the fruits frozen? It is actually hard to get this wrong if the ingredients are right,
      Gemma 🙂

  23. Sharon on May 23, 2016 at 2:01 am

    Hi Gemma … thanx for these recipes…i tried strawberry with mint and lime zest..it turned out awesome….then tried chocolate sauce(cz i did not have cocoa powder at home that time) with bananas but it didn’t turn out as expected..then i tried to get it better by adding some vanilla extract…still no success…will grab a pack of cocoa from the grocery store…guess m gonna follow it to the T.

  24. Xuan on April 24, 2016 at 12:38 am

    Hello,
    Can I used strawberry instead of banana for this recipe?
    Thinking of making Chocolate-Strawberry Sorbet 🙂

    Thanks

    • Gemma Stafford on April 24, 2016 at 10:44 am

      Hi Xuan,
      Yes you can. Either buy frozen strawberries, or lay the fresh strawberries on a tray in a single layer in the freezer to freeze. Soft fruits freeze better like this, than carry on!
      Gemma 🙂

  25. Neda on April 20, 2016 at 1:36 pm

    Do you need to have fat free milk or can you substitute it for regular milk?

    • Gemma Stafford on April 20, 2016 at 9:55 pm

      for the condensed milk? you can use realgar or no fat. Either of those will work well. I don’t recommend fat free for baking because it has very little flavor. 🙂

  26. Jasmine on April 19, 2016 at 6:47 am

    Hi,

    Can you advise how to mak brownies cup for ice cream? Pls also advise if they will can hard when cool down or keep in the fridge.

    Thanks & regards

    • Gemma Stafford on April 20, 2016 at 2:17 am

      Hi Jasmine,
      I will add this suggestion to my list! You can use my cookie recipes to make cups for ice cream! you will bake them over the upside-down muffin tray, drape them to make the shape you like. You will need to keep these in an airtight tin!
      Gemma 🙂

  27. Mansi on April 19, 2016 at 3:46 am

    hi!! it turned out supper yummy!! btw m from India nd i really love ur channel nd recipies

    • Gemma Stafford on April 20, 2016 at 2:20 am

      Hi Mansi,
      Thank you for your kind words, I am happy to have you with us, all the way from India!
      Gemma 🙂

  28. Joeann on April 15, 2016 at 6:23 am

    this chocolate banana sorbet recipe worked for me but what should you do if it turns out to be like too liquidy?should i add in more bananas?

    • Joeann on April 15, 2016 at 6:26 am

      but sometimes the bananas dont get that smooth…thats why..my cousins had this problem freezing didnt help either..it crystalizes..why? its only 4 hours..but luckily i i made in small batches it was just a test and it turned out great…this is a loong hot summer…

      • Gemma Stafford on April 16, 2016 at 12:40 pm

        Hi Joeann,
        I am wondering if you used condensed milk this is a thick substance with very little water content and it should not crystalize! Bananas should not crystalize either, so I am confused,
        Gemma 🙂

  29. Debbie on April 14, 2016 at 2:12 pm

    Wow, I can’t wait to try these new flavors this summer! Can you serve these sorbets when you make it, or would I need to freeze them first? Thanks, Gemma! I look forward to all of your awesome videos on YT. :o)

    • Gemma Stafford on April 16, 2016 at 1:42 pm

      Hi Debbie,
      You will need to freeze them,
      Gemma 🙂

  30. Norma Ramirez on April 14, 2016 at 11:16 am

    Se ve delicioso y fácil, lo voy a intentar este fin de semana, gracias por tus recetas, soy fiel seguidora.

    • Gemma Stafford on April 16, 2016 at 1:50 pm

      Hi Norma,
      Gracias! I am happy to hear from you,
      Gemma 🙂

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