There’s hardly a summertime treat more nostalgic or fun than the ice cream sandwich. I’m also well aware that it’s officially bikini season, so I opted for petite sandwiches filled with cherry-vanilla frozen yogurt for reduced guilt. Triple chocolate cookies make these three-bite froyo sandwiches richly satisfying.
Time-saving tip: make the frozen yogurt and cookie dough a day ahead of baking the cookies and assembling the sandwiches. You’ll have more yogurt than you’ll need for one batch of cookies, though I’m sure you’ll find a use for it!
I’m sharing this recipe for the June Chocolate Party. This month’s theme is chocolate cherry; see more creations below the recipe.
Place yogurt in an ultra-fine sieve or a strainer lined with cheesecloth and strain over a bowl in the refrigerator for at least 2 hours (or up to overnight). Place cherries in a food processor and puree; strain through a fine-mesh sieve into a bowl and discard solids. Whisk in strained yogurt, sugar, vodka, vanilla and salt until smooth. Chill mixture for 4 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and freeze overnight.
Triple Chocolate Cookies
2/3 cup flour
2/3 cup bread flour
1/3 cup unsweetened cocoa
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
6 Tbsp sugar
6 Tbsp brown sugar
1 tsp vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1/4 cup dark chocolate chips
Whisk together flour, bread flour, cocoa, cornstarch, baking soda, and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add vanilla and egg; beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Transfer dough to an airtight container and refrigerate for at least 2 hours, or up to 3 days.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough (my yield was 44) and place two inches apart on prepared baking sheets; flatten dough mounds halfway with palm. Bake, rotating pans halfway through, for 9 minutes, until set. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely.
To assemble sandwiches, let yogurt stand at room temperature for 10 minutes. Place a small scoop (about 2 tablespoons) yogurt onto 22 cookies and sandwich with remaining cookies. Wrap each sandwich in plastic wrap; freeze 2 hours or until firm. Let stand at room temperature 5 minutes before serving. Store leftovers in the freezer in an airtight container up to 1 week.
Yield – 22 frozen yogurt sandwiches
Calories – 160 (per sandwich)
Carbs – 24
Join the Chocolate Party! Here’s how to participate (the rules):
1. Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2. Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.