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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Mini Watermelon Sorbet Sandwiches
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- Level: Easy
- Total: 2 hr 40 min (includes freezing time)
- Active: 10 min
- Yield: 12 mini sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 109
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 51 mg
These cute and summery sorbet sandwiches are a cinch to make. You can swap the raspberry sorbet for any flavor with a red hue to keep the watermelon look.
- Level: Easy
- Total: 2 hr 40 min (includes freezing time)
- Active: 10 min
- Yield: 12 mini sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 109
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 51 mg
Ingredients
Directions
- Arrange the vanilla wafers bottom-side up on a baking sheet lined with parchment. Fold the sesame seeds into the sorbet. Scoop 1 tablespoon of the ice cream mixture on 12 of the cookies. Sandwich with the remaining cookies and freeze to harden, about 2 hours.
- Stir 1 teaspoon of the canola oil into the melted dark green candy and the remaining 1/2 teaspoon canola oil into the melted light green candy to thin.
- Clean up the edges of the ice cream sandwiches with a paring knife. One by one, dip the sandwiches in the melted dark green candy. Use a small rubber spatula or fork to drizzle the melted light green candy over the sandwiches to add stripes. Freeze to set before serving, about 30 minutes.
