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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.
Try These Recipes!
Watch The Recipe Video!
Chocolate & Banana Sorbet
Ingredients
- 3 cups (15oz/390g) banana, frozen
- ¼ cup (70g/2 ½ oz) fat-free condensed milk
- 6 tablespoons unsweetened cocoa powder
Instructions
- Combine the bananas, cocoa powder and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
- Keep in the freeze for 6 weeks.
Recipe Notes
PointsPlus: 5
Could I add Nutella instead of cocoa powder?
Thanks so much for the amazing recipe. Everyone in family loves it
Hi Gemma, I made the chocolate add banana sorbet and added some shavings of white chocolate on top. It was just so good and yummy and so easy to make. I am from India and with the hot climate I was wondering if it will set but it turned out great. Thank you so much. I have started teaching the recipe and how to prepare it to my family and friends.
Hi, can I use sweetened cocoa powder? Thanks
can i use the same amount of currants or blackberries like in your raspberries sorbet?
i have those bushes in our garden
thanks for all those recipes
I keep frozen bananas all the time so need to know about how many frozen bananas it takes to make 3 cups. Or should I mash fresh bananas then measure out 3 cups, freeze then make sorbet? I’ve been cooking for years so you’d think I’d know this LOL!!
Incredible! Incredible! Incredible. THANK YOU SOOOOO MUCH! I made the vanilla ice cream – it is the best ever eaten! I made the banana chocolate sorbet! Delicious! I made a strawberry, tart cherry, lemon ginger sorbet! Yummy Yummy. Oh, dear Gemma – thank you thank you thank you
can you replace fruits and stuff with artificial flavoring?
Can you substitute the condensed milk for honey?
If the banana not frozen, can I use regular banana