Tropical Ice Cream Sandwiches

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

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.