Cherry Sorbet Ice Cream Sandwich
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Cherry Sorbet Ice Cream Sandwich
Recipe By Michael Weldon
Ingredients
500g cherries, pits removed and frozen for at least 12 hours
½ cup caster sugar
1 lemon, juice and zest
1 pack choc ripple biscuits
½ cup desiccated coconut, toasted
Method
Add the cherries, sugar and lemon to a blender. Blend until smooth. Remove from blender and set ice cream in the fridge for 2 hours.
Scoop the sorbet onto the choc ripple biscuit and sandwich together. Press together so the sorbet is pushed to the side. Roll the sorbet in the coconut. Eat straight away and return to the freezer for 2-3 days to soften.
