Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
Happiness is an ice cream sandwich. There, I said it.
Even as the weather starts to waver between cool fall days and hanging-on-to-summer 80s, I still want an ice cream sandwich. Heck, I’d eat one in January. Frozen goodies need no season.
That’s why I’m so pleased to be working with Sorbabes on this post for my decadent Chocolate Rasberry Sorbet Cookie Sandwiches. This is a sponsored post but I don’t accept sponsorships from brands I wouldn’t buy for my home kitchen. If you have any questions, just ask!
But to make the perfect ice cream or sorbet sandwich, you have to nail that flavor combination. Lots of recipes stick to a pretty classic baking-flavors profile: chocolate, vanilla, cinnamon, caramel. Some combination of all those familiar tastes. All of those things are great, but you know what’s better?
When you get a little fruit and tanginess in your dessert, that’s what.
I paired my decadent brownie cookie recipe with Sorbabes’ Raspberry with Dark Chocolate Sorbet for what I think is the ultimate frozen sandwich. This sorbet is so tart and fun – and such a great contrast to the dark chocolatey cookies (which have actual melted chocolate in them! !!!) Plus, the sorbet has huge chocolate chunks, so the amount of chocolate in every single bite is pretty intense.
Side note: I think that’s a hallmark of a truly great chocolate cookie: Not only are there chocolate chips, but there’s melted chocolate stirred RIGHT INTO THE BATTER. Oh yes. Chocolate overload, or more like the amount of chocolate I always wish I had!
I need to tell you a good secret for making these or any frozen treat sandwiches. If you just stick a scoop of sorbet or ice cream in the middle of two cookies and try to smush it, you’re going to end up with some broken cookies (unless they are somehow super sturdy – mine are never that sturdy).
Instead, I recommend that you remove the sorbet or ice cream from the pint. Yes! I know it sounds crazy. But then carefully use a metal bench scraper or a chef knife to slice off 1-inch-thick rounds of the sorbet or ice cream, and voila! You can put it between two cookies with no smushing. This means you’ll probably want to pop them back into the freezer for a little bit, but I think it’s worth it. 🙂
But enough technique talk. Let’s get to the goods, am I right?