waffle ice cream
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| waffle ice cream |
For the ultra-debauched pastry, sandwich smooth coconut
frozen yogurt between two brilliant, chocolate covered waffles layer with sweet
strawberry stick. Yum!
Ingredients for preparing
• 500ml Coles
Brand Vanilla Ice Cream, diminished
• 200ml can
coconut cream
• 275g pkt
Wattle Valley Belgium Style Waffles, split on a level plane
• 2
tablespoons strawberry stick
• 1 1/2
containers (225g) Coles Brand Chocolate Melts
• 2 tablespoons
destroyed coconut
• Fresh
strawberries, to serve
Method for preparing
• Step 1
Line a 16cm x 26cm (base estimation) rectangular cut dish
with plastic wrap.
• Step 2
Consolidate the frozen yogurt and coconut cream in an
extensive bowl. Fill the readied skillet. Utilize the back of a spoon to smooth
the top. Cover with thwart and place in the cooler for 3 hours or until firm.
• Step 3
Spread the cut side of a large portion of the waffles with
the stick. Modify the frozen yogurt blend onto a spotless work surface. Unwrap
and utilize a 8.5cm round cutter cut five circles from the frozen yogurt. Put
over the stick on the waffle bases. Best with residual waffle parts. Put on a
preparing plate fixed with heating paper and stop until required.
• Step 4
Soften the chocolate in a heatproof bowl over a dish of
stewing water, being mindful so as not to give the bowl a chance to touch the
water. Put aside to cool for 5 mins. Exchange the chocolate to a sealable
plastic sack. Compromised from the sack. Pipe the softened chocolate more than
one portion of each sandwich (on the other hand, put in a channeling pack
fitted with a little, plain spout). Sprinkle with the coconut. Come back to the
plate and place in the cooler until the chocolate is set. Present with the
strawberries.
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