Waffle ice cream sandwiches

Name: Waffle ice cream sandwiches
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 480 ml Waitrose Strawberries & Cream Ice Cream or Millionaire’s Dairy Ice Cream; 1 pack Tregroes Toffee Waffles; 100 g Cooks’ Ingredients Milk or White Chocolate; 50 g pistachios; 10 g Cooks’ Ingredients Freeze Dried Raspberries

Move over cones and cookies – these waffle sandwiches look fabulous and are big on flavour.

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Vegetarian

Serves4
CourseDessert
Prepare15 mins
Cook-
Total time15 mins
Plusfreezing

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480ml Waitrose Strawberries & Cream Ice Cream or Millionaire’s Dairy Ice Cream
1 pack Tregroes Toffee Waffles
100g Cooks’ Ingredients Milk or White Chocolate
50g pistachios
10g Cooks’ Ingredients Freeze Dried Raspberries

Using a scoop, divide a 480ml tub Waitrose Strawberries & Cream or Millionaire’s Dairy Ice Cream between 4 Tregroes Toffee Waffles.
Place the remaining 4 waffles on top, then press down firmly but gently, so the ice cream reaches the edges. Smooth the sides with the back of a spoon or a small palette knife, then freeze for at least 1 hour.
Roughly chop 100g Cooks’ Ingredients Milk or White Chocolate, then put into a small heatproof bowl. Melt over a pan of simmering water or in a microwave in 30-second bursts, stirring until smooth. Leave to cool for 10 minutes.
Sprinkle 50g finely chopped pistachio kernels or 10g tub Cooks’ Ingredients Freeze-Dried Raspberries onto a small plate. Roll the edges of the waffle sandwiches in the melted chocolate, quickly followed by the nuts or dried raspberries.
Return to the freezer, then remove for a few minutes to soften slightly when ready to serve.

Typical values per (strawberry ice cream, waffles, milk chocolate and pistachios only) when made using specific products in recipe