For a winning dessert, make these Lamington waffle ice-cream sandwiches. They’re decadent, chocolatey and so simple to prepare.
Makes55
Cook time1 min1 minute
Prep time20 mins20 minutes, + freezing time
+ freezing time
Ingredients
500ml Coles Vanilla Ice Cream, softened
200ml can coconut cream
275g pkt Wattle Valley Belgium Style Waffles, split horizontally
2 tbs strawberry jam
1 1/2 cups (225g) Coles Chocolate Melts
2 tbs shredded coconut
Fresh strawberries, to serve
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Method
Step 1
Line a 16cm x 26cm (base measurement) rectangular slice pan with plastic wrap.
Step 2
Combine the ice-cream and coconut cream in a large bowl. Pour into the prepared pan. Use the back of a spoon to smooth the top. Cover with foil and place in the freezer for 3 hours or until firm.
Step 3
Spread the cut side of half the waffles with the jam. Invert the ice-cream mixture onto a clean work surface. Unwrap and use an 8.5cm round cutter cut five discs from the ice-cream. Place over the jam on the waffle bases. Top with remaining waffle halves. Place on a baking tray lined with baking paper and freeze until required.
Step 4
Melt the chocolate in a heatproof bowl over a pan of simmering water, being careful not to let the bowl touch the water. Set aside to cool for 5 mins. Transfer the chocolate to a sealable plastic bag. Cut one small corner from the bag. Pipe the melted chocolate over one half of each sandwich (alternatively, place in a piping bag fitted with a small, plain nozzle). Sprinkle with the coconut. Return to the tray and place in the freezer until the chocolate is set. Serve with the strawberries.
275g pkt Wattle Valley Belgium Style Waffles, split horizontally
2 tbs strawberry jam
1 1/2 cups (225g) Coles Chocolate Melts
2 tbs shredded coconut
Fresh strawberries, to serve
Description
For a winning dessert, make these Lamington waffle ice-cream sandwiches. They’re decadent, chocolatey and so simple to prepare.
Method
Step 1
Line a 16cm x 26cm (base measurement) rectangular slice pan with plastic wrap.
Step 2
Combine the ice-cream and coconut cream in a large bowl. Pour into the prepared pan. Use the back of a spoon to smooth the top. Cover with foil and place in the freezer for 3 hours or until firm.
Step 3
Spread the cut side of half the waffles with the jam. Invert the ice-cream mixture onto a clean work surface. Unwrap and use an 8.5cm round cutter cut five discs from the ice-cream. Place over the jam on the waffle bases. Top with remaining waffle halves. Place on a baking tray lined with baking paper and freeze until required.
Step 4
Melt the chocolate in a heatproof bowl over a pan of simmering water, being careful not to let the bowl touch the water. Set aside to cool for 5 mins. Transfer the chocolate to a sealable plastic bag. Cut one small corner from the bag. Pipe the melted chocolate over one half of each sandwich (alternatively, place in a piping bag fitted with a small, plain nozzle). Sprinkle with the coconut. Return to the tray and place in the freezer until the chocolate is set. Serve with the strawberries.
