Double Chocolate Sorbet Sandwiches

Double Chocolate Sorbet Sandwiches Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates


  • 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
  • 1 1/2 cups chopped walnuts
  • 4 large egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 3 3/4 cups (about 2 pints) sorbet or gelato (we recommend coconut, hazelnut, or pistachio)


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.

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  • Yield: Makes 20 servings (serving size: 1 sandwich (2 cookies and 3 tablespoons sorbet))

Nutritional Information

Calories per serving: 233
Fat per serving: 12.1g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 1.7g
Polyunsaturated fat per serving: 4.2g
Protein per serving: 3g
Carbohydrate per serving: 32g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 62mg
Calcium per serving: 17mg

Good to Know

These flourless, gluten-free cookies are incredibly rich and fudgy.

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