|for the ice cream:|
|1/2 tsp||Robertson's food colouring — green|
|2 tsp||peppermint essence|
|1||Peppermint Crisp chocolate|
|For The Waffles|
|2 1/2 cup||cake wheat flour|
|1/2 cup||cocoa powder|
|1/3 cup||white sugar|
|1 tsp||Robertson's bicarbonate of soda|
|1 tsp||Robertson's vanilla essence|
FOR THE ICE CREAM:
Add the whipping cream to a large bowl and whip the cream until stiff peaks appear.
Add the tin of condensed milk, peppermint essence, green food colouring and salt to the cream mixture and mix ingredients together.
Chop the chocolate slab into pieces and add to cream mixture.
Place the mixture in a freezer safe container and freeze overnight.
Preheat waffle maker and spray with a non-stick cooking spray.
In a bowl, mix the cake flour, coco powder, white sugar, baking powder and baking soda. In a separate bowl whisk the eggs and mix the milk, vanilla essence together.
Add the egg mixture to the flour mixture and mix well.
Pour batter into your waffle maker and cook according to manufacturer’s directions.
ASSEMBLING THE ICE CREAM SANDWICHES:
Using a circular cooking cutter, cut the waffles into circles.
Using the same cookie cutter, cut the ice cream into circles.
Construct your ice cream sandwich by placing a waffle on either side of the ice cream and wrap with cling foil.
Place the sandwich back into the freezer for at least 3 hours.
Reprinted with permission from Kgomi Carvalho, follow her on Instagram.