Tropical Ice Cream Sandwiches recipe

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Ingredients

16 slices pound cake
1 (16 ounce) container mango sorbet, softened
½ cup granular no-calorie sucralose sweetener (e.g., Splenda ®)
1 lime, juiced
1 (10 ounce) can coconut milk
1 pint blueberries
1 mango, cubed
1 pint strawberries, hulled and quartered
2 fresh peaches, sliced
sweetened whipped cream
8 sprigs fresh mint for garnish

Nutrition Info

424.3 calories
carbohydrate: 61 g
cholesterol: 134.9 mg
fat: 20.1 g
fiber: 3.8 g
protein: 5 g
saturatedFat: 13.7 g
servingSize: -
sodium: 248.6 mg
sugar: 41.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Make 8 sandwiches, using 2 slices of pound cake and 1/4 cup softened mango sorbet each. Wrap each sandwich tightly with plastic wrap, and freeze for 2 hours.

  2. Dissolve sweetener in lime juice and coconut milk, toss with blueberries, mango, strawberries, and peach slices.

  3. To serve, unwrap the sandwiches and place each onto a dessert plate. Top with a mound of fruit and garnish with whipped cream and a mint sprig.

Recipe Yield

8 servings

Recipe Note

Delicious combo of fruit, mango sorbet and cake.

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