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?

Ingredients

• For the cookies:
• 2 Tbsp. all-purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1/3 cup sugar
• 1 teaspoon brewed espresso
• 1/2 teaspoon vanilla extract
• 1 tablespoons unsalted butter
• 3.5 ounces semi-sweet baker’s chocolate chocolate, chopped
• 1/2 cup chocolate chips
• And for the sandwiches: Sorbabes Raspberry Sorbabes with Dark Chocolate

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer, briefly whip the egg to break it up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until visibly thickened.
4. While that’s happening, melt the chocolate and butter in a heat-safe bowl set over a saucepan with 1 inch of simmering water in it. When almost melted, remove from the heat and continue stirring until smooth.
5. Gently fold the chocolate mixture into the egg mixture until partially mixed. Next, add the flour mixture and chocolate chips, and continue folding until just mixed. Let stand for 5 minutes.
6. Scoop onto the baking sheet by rounded tablespoonfuls and bake for 8-9 minutes. Allow to cool for 10 minutes before attempting to move off the sheet.
7. When the cookies are completely cooled, remove the sorbet from the pint container by running warm water over the closed container for 30 seconds, then sliding the sorbet out. Use a knife or a bench scraper to slice rounds of sorbet to place on the bottom of cookies, and then top with a second cookie. And enjoy!