S'mores Sherbet Sandwiches

Recipe

Dessert
S'mores Sherbet Sandwiches

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Chocolate cookie sandwiches filled with berry sherbet and roasted marshmallows

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Recipe Data

6
Servings
40min
Prep
40min
Total

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    Description

    Thick, fudgy brownie cookies offered at your Hy-Vee Bakery provide a sturdy base for irresistible treats with toasted marshmallows.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 c.Hy-Vee raspberry sherbet, softened
    ¼ c.fresh blueberries
    ¼ c.fresh raspberries
    6Hy-Vee large marshmallows
    12Hy-Vee Bakery homestyle brownie chocolate cookies

    Directions

    1. Preheat broiler. Place sherbet in a medium bowl. Stir blueberries and raspberries into sherbet. Freeze for 30 minutes.
    2. Meanwhile, thread marshmallows onto metal skewers. Broil 4 inches from heat for 30 to 60 seconds or until golden and toasted on all sides; cool completely.
    3. For each ice cream sandwich, scoop 1/3 cup sherbet onto bottom of a cookie. Top with a toasted marshmallow and another cookie. Wrap in plastic wrap and freeze for 30 minutes or until sherbet is firm. Repeat with remaining cookies.
    4. *To make ahead, freeze cookie sandwiches overnight. Let stand at room temperature for 10 minutes before serving.

    Nutrition facts

    Servings

    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 25mg
    • Sodium: 135mg
    • Total Carbohydrates: 66g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 4%
    0%
    Iron 8%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Summer 2015.