Waffles you'll happily waffle on about - raspberry ripple ice-cream softens warm and crisp English-style waffles with oozing macadamia and chocolate sauce.
1 litre vanilla bean ice-cream
150 g chocolate macadamia spread
2 x 130 g packs English style waffles
¼ cup warmed chocolate macadamia spread
2 tbsp chopped toasted macadamia nuts
1 punnet fresh strawberries, to serve
- Put 1 litre vanilla bean ice-cream in a large bowl, mixing well until softened. Put macadamia spread crunch in a microwave-proof bowl and heat on high/100% for 20 seconds or until softened. Swirl through ice‑cream, then pour into a 10 x 22 x 6cm loaf tin lined with plastic wrap. Cover and freeze.
- Toast English waffles. Sandwich 2 scoops of the ice-cream between 3 waffles. Repeat to make 4 stacks. Drizzle with extra warmed macadamia spread. Sprinkle with chopped toasted macadamia nuts and serve with strawberries.