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• 1 cup sugar
• 1/2 cup + 1 tsp very good cocoa powder
• 3/4 tsp pure vanilla extract
• 1/8 tsp ground cinnamon
• 1/8 tsp kosher salt
• 2 cups + 1 Tbs water

In a large saucepam, mix the sugar, cocoa, vanilla, cinnamon and salt. Stir in 2 cups water. Cook over low heat until ingredients dissolved. Refrigerate until very cold. Freeze in ice cream freezer according to the manufacturer's directions. The sorbet will be soft, so place in container and freeze for at least 1 hour or overnight. (The harder the better in our experience.)

tags: vegan

notes: Kathryn says “It tasted like Herrell's chocolate pudding ice cream without the milkfat. (Give your head a moment to wrap itself around that.) It also looks like it. We adapted it from a Barefoot Contessa recipe, which you can find on FoodNetwork.com. Hers had espresso and coffee liqueur.”