A rich, dairy-free chocolate dessert that’s velvety smooth, deeply flavored, and refreshingly light—perfect for any occasion.

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In a medium saucepan, whisk together cocoa powder, sugar, and salt to remove lumps.
Gradually add water, whisking until smooth. Heat over medium heat until the mixture just begins to simmer, stirring often.
Add chopped dark chocolate and stir until completely melted and glossy. Do not boil.
Remove from heat and stir in vanilla extract. Cool to room temperature (you can use an ice bath to speed this up).
Transfer mixture to a container and chill in the refrigerator for at least 2 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions until thick and scoopable. (If no machine, freeze in shallow pan and stir every 30 minutes for 3–4 hours.)
Scoop into a freezer-safe container and freeze for at least 2 hours until firm. Let soften for 5–10 minutes before serving.

For added creaminess, include 1 tbsp corn syrup or a splash of coffee liqueur.
Natural cocoa can be used in place of Dutch-processed for a brighter chocolate flavor.
Customize with espresso powder, orange zest, or a dash of chili for variations.
Store with plastic wrap or parchment pressed to the surface to avoid ice crystals.