Like much of our country, spring has sprung full force here in NYC. Last week we had a few days where temperatures hit the 70s and New Yorkers were proudly sporting their flip flops and sundresses. It’s amazing how quickly we’re willing to shed our puffy coats and embrace the sun. The other true sign that summer is on it’s way is the sound of the Mr. Softee truck roaming around the block. As I saw countless folks happily devouring their swirly soft serve with a chocolate shell, I knew it was time to make a frozen treat.
And of course when it comes to anything ice cream related, my tried and true “The Perfect Scoop” by David Lebovitz was the first place I went for recipe inspiration. I wanted to make ice cream sandwiches, but nothing too heavy. (I’d just finished a piece of cinnamon bun pie.) I also really wanted to embrace the warm weather by imagining I was on vacation with a frosty pina colada in hand. The result- crisp coconut cookies with smooth pineapple sorbet sandwiched inside.
The dough of these cookies is simple to throw together, then formed into a log, frozen for a half hour and sliced. The cookies bake up quickly and before you know it- you have drips os fruity sorbet all over yourself. You could easily sub any ice cream or sorbet filling as the cookies would go with a lot. I think they’d be great with chocolate ice cream, caramel, mango sorbet etc. I stashed one of these in the back of my freezer and even loved it yesterday when it was cold again. (Wah!) Enjoy :)
For the Cookies:
For the Sorbet:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Cookie recipe from Martha Stewart
Sorbet recipe from The Perfect Scoop by David Lebovitz