Double Chocolate Sorbet Sandwiches

Gluten Free
Dairy Free
Health score
6%
Double Chocolate Sorbet Sandwiches
38 min.
20
298kcal

Suggestions


Looking for a decadent yet guilt-free treat that will satisfy your sweet tooth? These Double Chocolate Sorbet Sandwiches are the perfect combination of rich, chocolaty indulgence and refreshing sorbet, all while being gluten-free and dairy-free! With a crispy outer cookie that boasts a deep cocoa flavor and a soft, chewy interior, each bite delivers a delightful contrast against the creamy sorbet filling. The added crunch of walnuts in the cookies elevates the texture, creating a well-rounded snack or dessert that everyone will love.

Whether you're hosting a party, preparing a special treat for family and friends, or simply craving a sweet pick-me-up, these sorbet sandwiches are sure to impress. The best part? You can make them ahead of time and store them in the freezer, making them an easy go-to option for busy days. With just a handful of simple ingredients, you'll be able to create a dessert that's both sophisticated and easy to make. So, grab your whisk and get ready to enjoy a delightful combination of flavors and textures with these irresistible Double Chocolate Sorbet Sandwiches!

Ingredients

  • ounces bittersweet chocolate chopped
  • 0.8 cup dutch-processed cocoa powder 
  • large egg whites room temperature
  • 0.5 teaspoon kosher salt 
  • 2.5 cups powdered sugar 
  • 3.8 cups pistachios ( 2 pints) (we recommend coconut, hazelnut, or pistachio)
  • teaspoon vanilla extract 
  • 1.5 cups walnut pieces chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk

Directions

  1. Preheat oven to 32
  2. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and walnuts.
  3. Add egg whites and vanilla; stir just until incorporated (don't over-mix).
  4. Drop dough by the tablespoon, 2 inches apart, onto three parchment-lined rimmed baking sheets.
  5. Bake until cookie tops are crackled but still slightly moist (15-18 minutes), rotating sheets halfway through.
  6. Transfer sheets to wire racks; let cookies cool completely.
  7. Freeze the cookies for at least 30 minutes.
  8. 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.

Nutrition Facts

Calories298kcal
Protein9.8%
Fat54.77%
Carbs35.43%

Properties

Glycemic Index
1.9
Glycemic Load
0.84
Inflammation Score
-4
Nutrition Score
10.057391213334%

Flavonoids

Cyanidin
1.93mg
Catechin
2.91mg
Epigallocatechin
0.47mg
Epicatechin
6.53mg
Epigallocatechin 3-gallate
0.09mg
Quercetin
0.66mg

Nutrients percent of daily need

Calories:297.75kcal
14.89%
Fat:19.36g
29.78%
Saturated Fat:3.64g
22.76%
Carbohydrates:28.17g
9.39%
Net Carbohydrates:23.45g
8.53%
Sugar:19.4g
21.55%
Cholesterol:0.43mg
0.14%
Sodium:71.2mg
3.1%
Alcohol:0.07g
100%
Alcohol %:0.14%
100%
Caffeine:13.51mg
4.5%
Protein:7.79g
15.59%
Manganese:0.8mg
39.8%
Copper:0.65mg
32.64%
Vitamin B6:0.45mg
22.29%
Fiber:4.72g
18.89%
Phosphorus:186.47mg
18.65%
Magnesium:71.09mg
17.77%
Vitamin B1:0.24mg
15.71%
Iron:2.07mg
11.5%
Potassium:375.66mg
10.73%
Zinc:1.19mg
7.93%
Selenium:4.51µg
6.44%
Vitamin B2:0.09mg
5.49%
Folate:21.66µg
5.41%
Vitamin E:0.64mg
4.25%
Calcium:42.01mg
4.2%
Vitamin B3:0.54mg
2.68%
Vitamin B5:0.21mg
2.12%
Vitamin A:101.01IU
2.02%
Vitamin C:1.41mg
1.7%
Source:My Recipes