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Raspberry & macadamia waffle ice cream
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Indulge in a refreshing waffle ice cream sundae topped with juicy raspberries for a delightful treat!
Ingredients:
  • 12 (200g pkt) frozen waffles
  • 1 litre vanilla ice cream, softened
  • 100g fresh raspberries or frozen raspberries
  • 100g pkt roasted macadamias
  • Extra raspberries, to serve
  • 150g fresh raspberries or frozen raspberries
  • 12.00 gm icing sugar
Instructions:
  • Prepare Texas muffin pans with plastic wrap. Cut waffle rounds using a 7.5cm cutter. Toast in a toaster or under the grill until lightly browned, then let them cool.
  • Mix the ice cream with the raspberries and macadamias. Layer half of the waffle rounds on the bottom of the lined pans. Top with the ice cream mixture and the rest of the waffle rounds. Freeze for 2 hours or until set.
  • For the raspberry coulis, simply blend the raspberries and icing sugar until smooth, then strain the mixture into a small bowl. Stir in 1-2 tablespoons of water until you reach a thick pouring consistency.
  • Remove the ice cream from the pans, then elegantly trim the edges with a 7.5cm cutter. Serve the beautifully presented dessert with coulis and extra raspberries for a delightful finish.

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