(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


  • 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.


  • 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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