So, it turns out that Skype requires a lot of bandwidth—so much bandwidth that my older brother, as our family’s unofficial internet scorekeeper, proclaimed that never again could I engage in three hour Skype calls. Ever.
For the record, it was actually a two hour call; during the first hour, I had so many problems connecting the call that I eventually gave up staring at my phone and started cleaning my room. It turns out that my wi-fi sucks and Skype works a whole lot better on my desktop computer.
It’s not my fault that Skype works so well. Maybe if it was as choppy on my desktop as it was on my phone, I would have gone on with life believing that Skype sucked and that there was no way of chatting comfortably online with people who live halfway around the world.
My friend and I skyped again several days later. That night when we were eating dinner, my brother officiously declared that we were dangerously close to going over our internet plan and that we would have to drastically “slow our internet usage”.
I gave up Skype for a couple weeks and busied myself with other endeavours, like school and homework and making this Vegan Chocolate Sorbet. (My mom bought me an ice cream machine; I think she wants me to return Jenny’s ice cream machine, which I’d been “borrowing” for the better part of three months and is currently still sitting on my counter.)
Considering that this chocolate ice cream is made without dairy or eggs, it’s surprisingly creamy. It’s deeply chocolate-y and so, so good that you won’t even miss the cream.
Click below for the recipe.
Vegan Chocolate Sorbet
Makes about 1 quart (1 liter)
- 2 1/4 cups (555 ml) water
- 1 cup (200 g) sugar
- 3/4 cups (75 g) unsweetened Dutch-process cocoa powder
- Pinch of salt
- 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
- 2 tablespoons vodka (optional)
In a large saucepan, whisk together the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract. Pour the mixture into a blender and blend for 15 seconds. Chill the mixture thoroughly.
Whisk it vigorously to thin it out. Freeze it in your ice cream maker according to the manufacturer's instructions. Add the vodka during the last two minutes of churning. You can either serve the ice cream right away, or put it in the freezer.
- I used dark brown sugar because I ran out of granulated.
- this is when you’d want to splurge for good quality cocoa powder—you can really taste it in the finished product.
- I used 4 ounces semisweet chocolate and 2 ounces of unsweetened chocolate, but I still found the ice cream to be a little bit too sweet; adjust accordingly.
- My blender broke a couple months ago, so I didn’t blend my ice cream base. Instead, I strained it. My ice cream was a little bit grainy, probably due to the fact that I didn’t blend it.