Double Chocolate Sorbet Sandwiches – a delicious recipe with powdered sugar, Dutch, Kosher salt, bittersweet chocolate, walnuts, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0. 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.
954
kcal
Calories
52
g
Fat
113
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups powdered sugar, 3/4 cup Dutch process cocoa powder, 1/2 teaspoon Kosher salt, 5 ounces bittersweet chocolate, chopped into chunks, and more.
Yes, Double Chocolate Sorbet Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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