Double Chocolate Sorbet Sandwiches

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

Suggestions


Indulge your sweet tooth with these irresistible Double Chocolate Sorbet Sandwiches, a delightful treat that hits all the right notes of flavor and texture. Picture this: two decadent, chewy chocolate cookies hugging a luscious scoop of your favorite sorbet, creating a blissful balance of rich and refreshing tastes—it's the perfect dessert for any occasion!

What makes these scrumptious sandwiches even better is that they're both gluten-free and dairy-free, allowing everyone to enjoy them without a worry. With a short prep time of just 38 minutes, you can whip up a batch that serves 20 eager guests, making them ideal for parties, family gatherings, or a cozy afternoon snack. The combination of bittersweet chocolate and Dutch cocoa gives the cookies a deep, intense chocolate flavor, while walnuts add a delightful crunch that contrasts beautifully with the smooth sorbet.

As the weather warms up, nothing beats a frozen dessert that combines the joys of chocolate and ice cream. Whether you choose coconut, hazelnut, or pistachio sorbet, these sandwiches are not only a feast for the taste buds but also a feast for the eyes—impress your friends and family with a dessert that's as stunning as it is delicious.

Get ready to dive into a world of chocolatey delight with these Double Chocolate Sorbet Sandwiches—a treat you simply cannot resist!

Ingredients

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