Why use sorbet instead of ice cream?

The use of a high-quality, non-dairy sorbet is what makes this recipe so unique and accessible. It allows you to create a rich and creamy sandwich that is completely dairy-free and vegan (when paired with vegan cookies).

My cookies are breaking when I assemble the sandwiches. What can I do?

This usually means your sorbet is too hard, or your cookies are too crispy. Make sure the sorbet is softened just enough to be pliable, as the recipe suggests. Also, opt for soft, chewy bakery-style cookies rather than thin, crispy ones.

Where can I find peanut butter-and-fudge sorbet?

Many premium brands now offer a wide range of decadent, dairy-free sorbets and ice creams. Look in the freezer aisle of your local grocery store. Brands like Talenti (as mentioned in the original recipe notes), Ben & Jerry's, and others have fantastic non-dairy options.

Peanut Butter Chocolate Sorbet Sandwiches: The #1 Easiest Dairy-Free Recipe

The Ultimate Peanut Butter Chocolate Sorbet Sandwiches

A simple, semi-homemade frozen dessert sandwich. This recipe uses store-bought peanut butter cookies to sandwich a scoop of peanut butter-and-fudge sorbet. The edges of the sandwich are then rolled in finely chopped, toasted, and salted peanuts for added flavor and crunch. The assembled sandwiches are frozen until firm before serving.

Author: Evelyn
Prep Time: 25 minutes (includes cooling time)
Cook Time: 5 minutes
Total Time: 1 hour 30 minutes (includes freezing time)
Yield: 6 sandwiches 1x
Category: Dessert
Method: Toasting, Assembling, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3/4 cup peanuts
1/2 teaspoon sea salt
12 peanut butter cookies from a bakery
2 pints peanut butter-and-fudge sorbet (e.g., Talenti)

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Instructions

In a small sauté pan, toast the peanuts over medium-low heat until golden. Sprinkle with sea salt, toss to coat, and set aside to cool completely.
Once cooled, place the toasted peanuts in a food processor and pulse until finely chopped. Transfer the chopped nuts to a plate.
Arrange 6 of the peanut butter cookies, flat side up, on a parchment-lined sheet pan.
Slightly soften the sorbet in a microwave for about 15 seconds until it is pliable but not melted.
Place a large scoop of the sorbet on top of each of the 6 cookies on the pan.
Place a second cookie on top of the sorbet, flat side down, and press gently until the sorbet reaches the edges.
Roll the exposed sorbet edge of each sandwich in the chopped peanuts to coat.
Place the finished sandwiches in the freezer for about one hour, or until firm, before serving.

Notes

Toasting the peanuts before chopping them enhances their flavor.
Soften the sorbet for only a few seconds in the microwave to make it scoopable without melting it completely.
The recipe uses sorbet, making it a good option for a lighter, often dairy-free filling compared to traditional ice cream.
Ingredient substitutions are noted as being available on the source website.

Nutrition

Serving Size: 1 sandwich
Calories: 550-650
Sugar: 50-60 g
Sodium: 300-400 mg
Fat: 28-35 g
Saturated Fat: 8-12 g
Carbohydrates: 65-80 g
Fiber: 4-6 g
Protein: 12-15 g
Cholesterol: 10-20 mg

Find it online: https://cookupjoy.com/peanut-butter-chocolate-sorbet-sandwiches/