March 23, 2014

Sunday Sweets: Double Chocolate Rasberry Sorbetto Sandwich

Rasberry Chocolate Ice cream sandwich
Alex was in NH making a beehive this weekend, so the kids and I were flying solo. Z and I were working on some bee themed drawings, W & S were ripping all the books off the shelves, the dogs were wrestling...It was fun and crazy per usual. The afternoon was calling for a little decadence, so we made these gorgeous little treats and had a tea party. The chocolate cookie recipe is slightly adapted from Real Simple. The tart rasberry sorbetto with the rich dark chocolate is beyond. My only regret is not doubling the recipe.

 What you'll need:
-1/2 c. unsalted butter (room temp)
-1/4 c. sugar
-3/4 c. brown sugar
-1 egg
-1 tsp vanilla extract
-1 1/2 c. flour
-1/4 c. unsweetened cocoa powder
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-1 c. dark chocolate chips

1. Preheat oven to 350*
2. Cream the butter and sugars together on high.
3. Lower to medium speed and add egg and vanilla.
4. Sift together the flour, cocoa, baking soda, baking powder and salt.
5. Add dry mixture to butter mixture slowly, and beat on low until fully incorporated.
6. Fold in chocolate chips.
7. Grease cookie sheet and roll dough into 1 1/2 inch balls, place 2 inches apart.
8. Bake 12 min or until centers are just set. Let cool 5 min on baking sheet before removing.
9. Once cookies have thoroughly cooled, scoop rasberry sorbet onto one cookie, top with another and lightly press. (Optional: Freeze for 30 min to fully set.)

You'll be seeing many more of these little ice cream sandwich creations here on B&F in the near future! We are so excited to share all of the yummy combinations we've come up with!

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  1. Sam, Where did you get that Raspberry Sorbetto - It looks so heavenly....
    Love your blog!

    1. I got it at hannaford! It was SOO delicious. Only 5 ingredients!