PEPPERMINT CRISP WAFFLE ICE CREAM SANDWICHES

Second thoughts are sometimes the best ideas! This is the Peppermint crisp Ice cream recipe combined with the chocolate waffles from a while ago. I used a cookie cutter to cut the same circles in the waffles and the ice cream, constructed the sandwich the wrapped with clingwrap and placed back in the freezer for 3 hours.

Peppermint Ice Cream:

INGREDIENTS:

2 cups Cream, 1 tin Sweetened Condensed Milk (385g), ½ Tsp Green Food Colouring, 2 Tsp Peppermint Essence, 1 Slab Aero Peppermint Chocolate (85g), 1/8 Tsp Salt

METHOD:

1. Add the whipping cream to a large bowl. Using a hand mixer, stand mixer or a whisk, whip the cream until stiff peaks appear.
2. Fold in the condensed milk and peppermint essence, green food colouring and salt.
3. Chop the chocolate slab into pieces, and add to cream mixture.
4. Fold the chocolate pieces into the mixture, try to mix as little as possible so that the mixture remains light and fluffy.
5. Place the mixture in a freezer safe container and freeze overnight.

Chocolate Waffles:

INGREDIENTS:

2 ½ Cups Cake Flour, ½ Cup Cocoa Powder, ⅓ Cup White Sugar, 2 Tsp Baking Powder, 1 Tsp Bicarbonate of Soda, 3 Eggs, 2 Cups Milk, 1 Tsp Vanilla Essence

METHOD :

1. Preheat waffle maker and spray with a non-stick cooking spray.
2. In a bowl, mix together the all of the dry ingredients.
3. In a separate bowl, mix together all the wet ingredients. Pour this mixture into the dry ingredients bowl and mix well.
4. Pour batter into your waffle maker and cook according to manufacturer’s directions.