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Neapolitan Sorbet Sandwiches

Prep 20 min
Total 30 min
Servings 8

Delicious Neapolitan sorbet cookie sandwiches, perfect for a hot summer day and a great alternative to an ice cream sandwich. ...MORE+ LESS-

By Sugar and Charm

December 5, 2014

Ingredients

tube Pillsbury™ Ready To Bake!™ sugar cookies

carton strawberry sorbet

carton lemon sorbet

carton mango sorbet

Steps

Hide Images

1

With a floured surface, roll the dough out to about ½ inch thick. You want the cookies to be thin and crispy.
2

Cut your shapes out and place them on a cookie sheet to bake for 10 minutes or until golden brown.
3

Once the cookies are done, you can re-cut them to get the shape back if they lost it in the oven. Sometimes the cookies tend to spread out more than you’d like.
4

Let the cookies cool completely until they are hard and crispy.
5

Spoon the three different sorbet ice creams onto a cookie and then place another cookie on top. You can clean up the edges if needed before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Sorbet is the perfect treat for a hot summer day…but adding delicious cookies to make it an adorable sandwich is even better!

These little heart-shaped cookie sandwiches are a delicious addition to any outdoor get together. They’re extremely easy to make because you can use Pillsbury pre-made sugar cookie dough and yummy sorbet from the store.

Growing up, we would go to the river during the warm summer months and I always remember loving the refreshing taste of sorbet to cool off. Sorbet is also lower in fat than ice cream and a great alternative to higher fat desserts, especially during bathing suit season!

I chose raspberry, mango, and lemon sorbet to make my Neapolitan Sorbet Sandwiches—and let me say that they were amazing mixed together with a thin, crisp sugar cookie! You can also customize them and make whatever shape you want. (How about stars for the 4th of July?) Eating one of these has me so looking forward to summer! ;)

So here’s how you make them. With a floured surface, roll your dough out to about ½ inch thick. You want the cookies to be thin and crispy.

Cut your shapes out.

Place them on a cookie sheet.

Bake for 10 minutes or until golden brown. Once the cookies are done, you can re-cut them to get the shape back if they lost it in the oven. Sometimes the cookies tend to spread out more than you’d like. Let the cookies cool completely until they are hard and crispy.

Get out your sorbet...maybe eat a little.

Spoon the three different sorbet flavors onto a cookie.

Then place another cookie on top.

You can clean up the edges if needed before serving.

Sit back, relax, and enjoy the refreshing taste of summer!

If you're in the mood for more sorbet, try these recipes!

Summer Fruit-Topped Sorbet
Strawberry-Honey Sorbet
Lemon Sorbet with Blueberry Sauce
Mango-Strawberry Sorbet Torte
Lemonade Sorbet