Double Chocolate Sorbet Sandwiches

  • 2.5 Cups Powdered sugar
  • 3/4 Cup Dutch process cocoa powder
  • 1/2 tsp Kosher salt
  • 5 oz Bittersweet chocolate, chopped into chunks
  • 1.5 Cups chopped Walnuts*
  • 4 Large Egg whites, room temperature
  • 1 tsp Vanilla extract
  • 3.75 Cups Sorbet (about 2 pints)**
  1. Preheat oven to 325°. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and walnuts. Add egg whites and vanilla; stir just until incorporated (don’t over-mix).
  2. Drop dough by the tablespoon, 2 inches apart, onto three parchment-lined rimmed baking sheets. Bake until cookie tops are crackled but still slightly moist (15-18 minutes), rotating sheets halfway through. Transfer sheets to wire racks; let cookies cool completely.
  3. Freeze the cookies for at least 30 minutes. Place 3 tablespoons of sorbet on the flat side of a cookie and top with another cookie. Repeat with remaining cookies. Store the ice cream sandwiches in the freezer in an airtight container until ready to eat. Can be made up to 2 days ahead. (Servings: 20)

Nutrition Information

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Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 171.15
Calories From Fat (73%) 124.99
% Daily Value
Total Fat 11.26g 17%
Saturated Fat 5.03g 25%
Cholesterol 0.00mg 0%
Sodium 70.93mg 3%
Potassium 156.69mg 4%
Carbohydrates 7.85g 3%
Dietary Fiber 1.55g 6%
Sugar 7.79g
Sugar Alcohols 0.00g
Net Carbohydrates 6.30g
Protein 2.95g 6%

Cooking Tips

*Or nut of choice
**Try with low-fat/fat-free ice cream or frozen yogurt for a healthy alternative.


Author: Rori Trovato – http://www.health.com/health/recipe/0,,50400000114947,00.html
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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