Gingersnap Blueberry Mango Ice Cream Sandwiches
Serves: Makes about 12 ice cream sandwiches
  1. Place the sugar and water in a small sauce pan. Bring to a boil and stir until sugar is dissolved.
  2. Pour the syrup into a blender and add the lemon juice along with the mangos(peeled and sliced). Puree until very smooth. Run the puree through a fine mesh sieve to remove any fibers from the mango. Refrigerate until cold.
  3. Freeze according to manufacturer instructions.When frozen, place in an airtight container and freeze until solid.
  4. Place blueberry filling in the freezer as well.
  5. To assemble sandwiches:
  6. Pull out the sorbet and let soften for 5-10 minutes.
  7. Place a scoop of mango sorbet on top of a gingersnap cookie. Place 1 T. of blueberry filling on top of the sorbet and press another gingersnap cookie on top of that. Serve immediately.
Recipe by The Kitchen McCabe at