Making vegan “ice cream” is tough. There’s no great substitute for the rich, fatty beauty of heavy cream. It’s not just the taste that the cream gives the ice cream, but also the texture. As a result, many vegan frozen desserts are icy and thin. This sorbet is our only vegan flavor. We get around the lack of heavy cream by using coconut milk and lots of melted chocolate. The chocolate solids create an unbelievably dense, flavorful frozen dessert—it’s almost like eating a frozen chocolate pudding. And no one will know it’s vegan unless you mention it.