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Open-Faced Ice-Cream Sandwiches

Charles E. Walton IV
Prep time 15 mins
Yield Makes 8 servings
Have an open-faced sandwich of the sweet variety today! Pound cake works great as the base for this mouth-watering dessert topped with ice cream.


  • 3 cups assorted fresh fruit (such as peaches, blueberries, cherries, plums, and strawberries), chopped
  • 3 tablespoons sugar
  • 3 tablespoons Grand Marnier (optional)
  • 1 (10-ounce) jar lemon or lime curd*
  • 8 (3/4-inch) slices brioche or pound cake, toasted
  • 1 quart vanilla or other flavor ice cream

How to Make It

  1. Combine fruit, sugar, and, if desired, Grand Marnier in a medium bowl, stirring gently until sugar dissolves. Let stand 15 minutes.

  2. Spread 2 tablespoons lemon curd over each slice of toasted brioche; top with ice cream and fruit. Serve immediately.

  3. *For testing purposes, we used Bella Cucina Meyer Lemon Spread.