Chocolate Sorbetes Recipe ( Homemade Chocolate Ice Cream )

July 22, 2011
(Last Updated On: November 5, 2014)

Chocolate Sorbetes Recipe

Sorbetes is commonly called dirty ice cream because it is sold along the streets.  It is the Filipino version for common ice cream and usually served with small wafer or sugar cones and recently, bread buns.





You can make this ice cream in various recycled packaging materials, such as coffee cans, zip-lock bags, and stainless steel containers and this version is very easy, you don’t need an ice cream machine to make this at home.

chocolate sorbetes

Chocolate Sorbetes Ingredients:

Yields: 1 quart of Ice Cream
Prep time: 15 min

  • 4 ounces bittersweet chocolate, chopped fine
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt
  • 1 1/4 cups cold whipping cream

Chocolate Sorbetes Cooking Instructions:

chocolate sorbetes recipe

  • In a bowl, microwave chocolate, sweetened condensed milk,  stirring every 10 seconds, until chocolate is melted, approximately 1 minutes. Stir in vanilla extract and salt; let cool.
  • With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Fold the remaining whipped cream into the chocolate mixture until incorporated.
  • Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks.

NOTE: If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.

PinoyRecipe.net’s Test Kitchen Discoveries:

  • We used sweetened condensed milk in place of cream because it maintained its velvety texture in the freezer.
  • Instead of a double boiler, we kept things simple and used the microwave to melt the chocolate and combine the ingredients.
  • Bittersweet chocolate also worked well in maintaining the texture.
  • A pinch of salt and a little vanilla extract rounded out the flavors.

chocolate sorbetes




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4 Comments

  • Reply

    Terri S

    March 15, 2017 at 6:44 am

    This looks so good. I can’t wait to make it. Thank you for sharing the recipe.

  • Reply

    ma theresa torres-embudo

    March 21, 2015 at 3:21 am

    wow… i would love to make this very hot summer season….

  • Reply

    cme

    July 22, 2011 at 8:48 pm

    can I substitute the bittersweet chocolate with powdered chocolate instead like Ricoa? if yes what is the measurement for this one.

    how about the whipping cream? can this be substituted by the all purpose cream like Nestle Cream, Alaska Cream?

    i do not see the coffee mixture in the list of ingredients.

    i hope you can also provide the ingredients for a cheese-flavored homemade ice-cream.

    thanks.

    • Reply
      pinoychef
      July 24, 2011 at 3:57 am

      you can try powdered chocolate but we haven’t tried so we don’t know what will happen to the taste. Yes you can use Nestle or Alaska Cream but you have to whip it. You can use a mixer or a whisk to beat the cream until its fluffy. Coffee was used in the experiment but we omit it in the final recipe. We will try cheese-flavored homemade ice-cream next time.

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