It’s summer and it’s HOT.
The last thing most people want to do is heat up and oven and cook.
That’s when we turn to some of our store-bought favorites and make them into treats to enjoy while we’re avoiding the heat and humidity.
Usually, I’m all about making things myself, but I don’t have anything against store bought ingredients too. Especially when they are as delicious as these two lovelies;
Trader Joe’s Ultimate Vanilla Wafers and Talenti Chocolate Sorbetto. Oh YUM.
Have you guys tried these vanilla wafers before? They are just silly good. I think I ate more than my share of this tub. They are thin, sweet and incredibly buttery tasting. I love the little flecks of vanilla bean you can see in the cookies themselves and the vanilla flavor definitely shines. I may have to abandon my standby yellow box and snuggle up with these from now on.
Moving on to the sorbetto, the Italian word for what we know as sorbet. I bought it because I love sorbet, but I’d never had chocolate sorbet before. It’s fantastic—smooth and creamy without being heavy because there isn’t any dairy in it. Think of it like the fudge pops we used to eat as kids, but more intense chocolate flavor, and you’ve got chocolate sorbetto. Another bonus is the scoopability. It scoops easily right out of the freezer, which means less waiting and less opportunity for ice crystals to form as it refreezes. Those ice crystals tend to ruin the texture of frozen desserts, so this is a good thing.
Since I loved both of these products (and no, this isn’t a sponsored post. Trader Joe’s and Talenti have NO clue about little ‘ol me), I decided to put together a quick treat using them both. They were really good and a perfect way to finish off any warm weather meal. They can be sandwiched together early in the day, placed in the freezer, and eaten anytime you’re ready for a treat. Make several of them so you’ve got a good supply ready. You wouldn’t want to run out.
*Tip: A Tablespoon is the right size for scooping the balls of sorbetto. You could also use a melon baller or a small scoop sized for meatballs!
Chocolate Sorbet Sandwiches
24 Vanilla Wafer Cookies
1/2 pint Chocolate, or other flavor Sorbet
Chopped nuts, sprinkles, or mini chocolate chips for serving
Line a cookie sheet with parchment paper. Lay 12 vanilla wafer cookies flat sides up. Place one scoop of sorbet on each cookie. Top each scoop of sorbet with the remaining cookies, pressing lightly to sandwich them together. Place cookie sheet in freezer and freeze until firm. Eat as necessary.