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 caloriescarbohydrate: 61 gcholesterol: 134.9 mgfat: 20.1 gfiber: 3.8 gprotein: 5 gsaturatedFat: 13.7 gservingSize: -sodium: 248.6 mgsugar: 41.4 gtransFat: : -unsaturatedFat: : -
Directions Tropical Ice Cream Sandwiches
Directions
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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.
Dissolve sweetener in lime juice and coconut milk, toss with blueberries, mango, strawberries, and peach slices.
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.