Recipe

Waffle honeycomb ice-cream sandwiches

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

  • 30 mins cooking minutes (+ freezing)
  • Serves 8
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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.

Notes

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

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