For a healthy twist…why not try making ‘nice cream’ – guilt-free ice cream made simply from frozen banana. Total indulgence without the sin.
Makes 6 Waffles
- 225g plain flour
- 1 tbsp baking powder
- 1 tbsp coconut sugar
- Pinch of sea salt
- 2 large eggs
- 310ml almond milk
- 60ml coconut oil, melted or vegetable oil
- 1 tsp vanilla extract
For the peach melba ‘ice cream’
- 125g tinned peaches, drained, plus extra to serve
- 250ml tinned coconut milk, chilled (thick part only)
- 2 bananas, peeled and frozen
- 125g cashews, soaked for 4–6 hours, then drained
- 60ml coconut oil, melted or vegetable oil
- 60ml honey
- 60g cane sugar
- 1 tsp vanilla extract
For the raspberry swirl
- 125g raspberries, fresh or frozen
- 2 tbsp maple syrup
Equipment
Waffle iron
- Preheat the waffle iron. Whisk the flour, baking powder, coconut sugar and salt in a bowl. Add the remaining ingredients, whisking until just blended. Let the batter sit for 5 minutes. Ladle enough batter to cover about two-thirds of the surface of the waffle iron and cook until golden.
- To make the peach melba nice cream, blend half the peaches with the remaining ingredients. Then stir in the remaining peaches so you get some nice chunks. Set aside.
- Make the raspberry swirl, by mashing the raspberries and maple syrup together. Swirl the raspberry mixture through the peach melba nice cream. Allow to set in the freezer for a couple of hours before serving on top of the waffles alongside slices of peach.
Recipe from; Guilt-Free Nice Cream by Margie Broadhead, published by Hardie Grant