One evening, back when I was in private practice as a dietitian, I was happily strolling down the street, fully immersed in the drippy deliciousness of an ice cream cone, when a client snuck up on me with a loud “Caught ya!” Forced out of my revelry, I slipped into professional mode to explain that savoring some real ice cream now and then is absolutely consistent with a healthy way of life — no guilt warranted.
That said, I’m also happy for the existence of frosty desserts on the lighter, more healthful side — which I lean into most of the time — and I enjoy playing around in my kitchen with the many possibilities.
One dependable pleasure is a sherbet-like frozen fruit whip, where you blend frozen fruit (banana, berries, cherries, pineapple, peaches, grapes — you name it) with just enough milk (any type you like) to get it whirring. Drizzle in some sweetener to taste, and, if you’re feeling creative, riff on that base by adding other flavors, such as a dash of vanilla extract, or a sprinkle of nutmeg, a splash of citrus or even a handful of tender herbs.
In this recipe, I took a cherry-vanilla frozen fruit whip to the next level, using it as a filling between two vanilla wafer cookies, then rolling each sandwich in a festive coating of either shredded coconut or chopped, toasted almonds.
The resulting two-bite mini “ice cream” sandwiches are absolutely joy-sparking, offering genuine flavor nostalgia in a fresh two-bite package. They are sure to bring a dose of fun as end-of-summer treat, or whenever you might need one.
Storage: The sherbet sandwiches may be frozen in an airtight container for up to 2 weeks.
Make ahead: The sherbet needs to be made 3 hours before assembling the sandwiches. The assembled sandwiches need to firm up in the freezer for at least 1 hour before serving.