Fruity Ice Cream Cookie Sandwiches
Mini treats reminiscent of an orange Dreamsicle or berries with cream.
- Preheat oven to 350°.
- In a small bowl, combine sugar, salt and orange zest. Break apart cookie dough pieces and smooth into a ball shape. Dip into sugar mixture, generously coating each ball. Place on cookie sheets and bake for 10-12 minutes. Let cool completely.
- Meanwhile, in a medium bowl, combine sherbet and vanilla ice cream. Do not over-mix; mixture should have ripples of sorbet and ice cream throughout. Return mixture to freezer for at least 30 minutes or until ready to assemble cookie sandwiches.
- To assemble: Line a cookie sheet with plastic wrap or parchment paper. Place 12 cookies bottom-side-up on cookie sheet. Use a scoop to evenly distribute sherbet mixture on top of cookies. Top sherbet with remaining cookies to make sandwiches. Return to freezer for at least 15 minutes to set. If preparing in advance, wrap each sandwich individually with plastic wrap for storage.
TIP: Try substituting lemon or lime zest in the cookie topping when preparing the raspberry flavor.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen
½ cup Baker's Corner Granulated Sugar
½ teaspoon Stonemill Essentials Iodized Salt
1 orange, zested
16 ounces Bake House creations Break N’ Bake Sugar Cookie Dough
2 cups Belmont Orange or Raspberry Sherbet, slightly softened*
2 cups Belmont Premium Vanilla Bean Ice Cream, slightly softened
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
30 minutes (plus 45 minutes to freeze)
40 minutes (plus 45 minutes to freeze)
12 ice cream sandwiches