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How to make Raspberry & macadamia waffle ice cream

Yield = 6
Prep time: 0:20
Cook time: 0:05
Total time: 0:25

Ingredients

  • 12 (200g pkt) frozen waffles
  • 1 litre vanilla ice cream, softened
  • 100g fresh raspberries or frozen raspberries
  • 100g pkt roasted macadamias
  • Extra raspberries, to serve

Raspberry coulis

  • 150g fresh raspberries or frozen raspberries
  • 1 tablespoon icing sugar

Method

  • Step 1 Line 6 x 3/4 cup (185ml) Texas muffin pans with plastic wrap. Cut 12 x 7.5cm rounds from the waffles. Cook in a toaster or under the grill until lightly toasted, then cool.
  • Step 2 Combine the ice cream with raspberries and macadamias. Place half the waffle rounds in base of the lined pans. Top with ice cream and remaining waffle rounds. Freeze for 2 hours or until firm.
  • Step 3 Meanwhile, to make raspberry coulis, blend or process the raspberries and icing sugar until smooth. Push through a fine sieve into a small bowl. Add 1-2 tablespoons water to get a thick pouring consistency.
  • Step 4 Remove ice creams from the pans. Use a 7.5cm cutter to trim the edges. Serve with coulis and extra raspberries.