raspberry coconut ripple waffle

ice-cream sandwiches

  • 1 litre store-bought raspberry ice-cream, chopped 
  • ⅓ cup (110g) raspberry jam 
  • 8 square toaster waffles
  • 200g dark chocolate, melted
  • 2 tablespoons vegetable oil 
  • ½ cup (40g) desiccated coconut 
  1. Place the ice-cream in the bowl of an electric mixer and beat on low speed until softened. Add the jam and fold through. Spoon the ice-cream onto half the waffles and sandwich with the remaining waffles. Freeze for 2 hours or until set. 
  2. Place the chocolate and oil in a small bowl and mix to combine. Cut the waffles in half and dip in the chocolate and coconut. Freeze for 30 minutes or until set. Serve. Makes 4.
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