When you were a kid, there was nothing better than ripping open the package of an ice cream sandwich and getting that chocolate cookie sludge all over your fingers. But now you're an adult of sophisticated tastes, and you need an ice cream sandwich recipe to match. Enter: Striped yogurt-and-sorbet sandwiches. Vanilla frozen yogurt, mango sorbet, and raspberry sorbet are layered between two crunchy molasses spice cookies. They look beautiful and taste even better. Maybe even good enough to forget the ice cream sandwich of your youth. 

Mary-Claire Britton
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

45 mins
4 hrs 45 mins
Serves 10 (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • Prepare the dough: Pulse flours, baking powder, cinnamon, salt, and nutmeg in a food processor until combined. Add butter; pulse until mixture looks like small peas.

  • Whisk together honey, molasses, milk, and vanilla in a small bowl. Gradually add honey mixture to flour mixture, processing just until combined, about 2 minutes. Wrap dough in plastic wrap, and chill 2 hours or up to 2 days.

  • Preheat oven to 350°F.

  • Unwrap dough, and place on a lightly floured surface. Roll dough out into a 10- x 8-inch rectangle. (You also can make 2 [5- x 4-inch] rectangles.) Cut dough into 20 (2-inch) squares.

  • Place dough squares on 2 parchment paper–lined baking sheets. Using dull end of a wooden skewer, decoratively dot cookies (do not pierce). Use a graham cracker as a template, if desired.

  • Bake at 350°F 6 minutes. Cool cookies completely on baking sheets on wire racks, about 20 minutes.

  • Prepare the filling: Spread raspberry sorbet in an 11- x 7-inch rimmed baking sheet lined with parchment paper. Freeze 30 minutes. Spread vanilla frozen yogurt over raspberry sorbet; freeze 30 minutes. Spread mango sorbet over vanilla frozen yogurt; freeze until all layers are firm, about 30 minutes.

  • Cut sorbet mixture evenly into 10 rectangles. Sandwich 1 rectangle between 2 cookies; repeat with remaining sorbet mixture and cookies. Wrap each sandwich in plastic wrap, and freeze until ready to eat.

Nutrition Facts

193 calories; fat 3g; saturated fat 2g; protein 3g; carbohydrates 38g; fiber 2g; sugars 22g; added sugar 13g; sodium 164mg.