Vegan Chocolate-Almond Sorbet

MAKES 1 GENEROUS QUART

Like a frozen ganache; a cloak of creamy chocolaty goodness, studded with crunchy salted almonds, and yet . . . vegan? Pinch me.

2¼ cups (18 ounces/510 grams) unsweetened almond milk

2 teaspoons cornstarch

¾ cup (6 ounces/170 grams) firmly packed dark muscovado sugar

⅔ cup (2⅓ ounces/67 grams) unsweetened natural cocoa powder

1 tablespoon light agave nectar

½ teaspoon fine sea salt, plus extra for salting the almonds

4 ounces (113 grams) dairy-free bittersweet chocolate (60% to 70% cacao), finely chopped*

1 teaspoon pure vanilla extract

⅔ cup (2⅝ ounces/75 grams) raw almonds, chopped

*Be sure to read the label to confirm that your chocolate is dairy-free to make this treat vegan.

1. In a small bowl, combine ¼ cup of the almond milk with the cornstarch. Whisk to dissolve.

2. In a large (4-quart) saucepan, whisk together the remaining 2 cups of almond milk, sugar, cocoa powder, agave nectar, and salt. Place the pan over medium-high heat and bring the mixture to a low boil. Boil for 1 minute. Whisk in the cornstarch mixture. Continue whisking for 1 minute more, until thickened. Remove the pan from the heat and add the chopped chocolate and vanilla extract. Whisk until smooth.

3. Set a fine-mesh sieve over a medium heatproof bowl. Pour the sorbet base through the sieve. Cover the bowl with aluminum foil and refrigerate until completely chilled, at least 4 hours. Whisk vigorously to smooth out any lumps. Pour into an ice cream maker and churn according to the manufacturer’s instructions.

4. Toast the almonds: Place a dry, medium skillet over medium-high heat. Add the almonds and sauté until pale golden in spots and fragrant, 6 to 7 minutes. Sprinkle with fine sea salt. Cool completely.

5. When the sorbet is finished churning, fold in the cooled almonds. Pack into an airtight container and freeze until firm. Let soften for about 15 minutes before serving.