Name: Waffle honeycomb ice-cream sandwiches
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 100 grams white chocolate, melted; 395 grams can sweetened condensed Milk; 1 1/2 cups (375ml) thickened cream; 2 teaspoons vanilla extract with seeds; 100 grams chocolate-coated honeycomb, chopped; 16 Dutch syrup or caramel waffles (stroopwafels); Chocolate-coated honeycomb, extra, to serve; Chocolate drizzle; 1/2 cup (125ml) cream; 150 grams dark chocolate, chopped

Ingredients

100 grams white chocolate, melted

395 grams can sweetened condensed Milk

1 1/2 cups (375ml) thickened cream

2 teaspoons vanilla extract with seeds

100 grams chocolate-coated honeycomb, chopped

16 Dutch syrup or caramel waffles (stroopwafels)

Chocolate-coated honeycomb, extra, to serve

Chocolate drizzle

1/2 cup (125ml) cream

150 grams dark chocolate, chopped

Method

1.Place chocolate in a medium bowl and stir in condensed milk until combined.

2.Beat cream and vanilla in a bowl with an electric mixer until firm peaks form. Fold into chocolate mixture in 2 batches with a balloon whisk.

3.Transfer mixture to a loaf pan or freezerproof container. Cover and freeze for 1½ hours or until beginning to firm. Stir in honeycomb. Cover and freeze overnight until firm.

4.Make chocolate drizzle.

5.Sandwich small scoops of ice-cream between two waffles. Serve with chocolate drizzle and sprinkle with extra honeycomb, if you like.

Chocolate drizzle

6.Bring cream almost to the boil in a small saucepan. Add chocolate and stir until smooth. Cool.

The ice-cream melts quickly so work with one sandwich at a time and serve immediately.
Note

Women's Weekly Food

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Sophia Young Food & Editorial Director - Books