STROOPWAFEL ICE-CREAM SANDWICHES
(Serves 4)
120 g fresh raspberries
grated zest of ½ orange
15 ml orange juice
20 ml icing sugar
8 stroopwafels
500 ml vanilla bean ice cream (buy the best quality ice cream you can afford)
extra raspberries for serving
icing sugar for dusting
METHOD:
- Light crush the raspberries, orange zest, orange juice and icing sugar together with a fork and then stir to combine.
- Place a stroopwafel on each of four serving plates and place two scoops of ice cream on top.
- Squash slightly to flatten the ice cream (or cut out circles of ice cream with a cookie cutter to fit the stroopwafels).
- Spoon the crushed raspberry mixture over the ice cream and top with another stroopwafel. Serve with more fresh raspberries and a dusting of icing sugar.
VARIATIONS:
- Sandwich home-made or store-bought choc chip cookies with coffee ice cream. Drizzle with salted caramel or chocolate sauce when serving.
- Sandwich green macaroons together with peppermint crisp ice cream discs, drizzle with chocolate sauce and sprinkle with chopped peppermint chocolate.
- Sandwich thin wafer biscuits together with sugar-free berry sorbet and serve with fresh berries for a lighter option.
- To make ice-cream discs: Soften the ice cream a little and spoon into a clingwrap-lined tray, about 3 cm deep. Smooth the top and freeze. Remove the ice cream from the tray and use a cookie cutter to cut out discs of ice cream in whatever size you prefer.
- Sandwich together two vanilla meringues with a scoop of berry sorbet or strawberry ice cream. Serve with fresh berry coulis and mint.
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