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Breakfast

Mint chocolate chip Nice-Cream waffle sandwiches

Treat yourself with these mouth-watering mint chocolate chip Nice-Cream waffle sandwiches.

Mint choc chip with a healthy dose of… spinach? Salad dodgers, don’t panic – it just adds some goodness and a vibrant green. Creator Margie Broadhead recommends serving these guys for afternoon tea, but she says: ‘a nice cream waffle sandwich for breakfast is pretty hard to beat.’

Ingredients (makes 5 small waffle sandwiches)

For the mint choc chip nice cream

80g baby leaf spinach

4 bananas, peeled and frozen

130g coconut yoghurt

60ml coconut oil, melted

10g mint leaves

1tbsp peppermint extract

1 small avocado

60g dark chocolate chips, roughly chopped

For the waffles

1 large egg

150g self-raising flour

240ml almond milk

A pinch of sea salt

Method

For the nice cream, place the spinach in a blender or food processor with a few tablespoons of water and blitz until smooth. Set aside.

Blend the remaining ingredients (except for the chocolate chips) with 1 tablespoon of the spinach purée, until thick and creamy. Stir through the chocolate chips and pop into a freezer-proof container and freeze for 1 hour, until firm.

To make your waffles, first heat your waffle iron. Crack the egg into a large mixing bowl then add the flour, milk and sea salt and whisk everything together until you have a lovely, smooth batter.

Pour a couple of tablespoons of the batter at a time into the middle of the waffle maker to make a small round-shaped waffle and cook until puffed and golden.

To serve, scoop the mint choc chip nice cream between two waffles and enjoy.

Note: Ideally, you’ll need a waffle iron for this recipe but you can also treat the waffle batter as pancakes if you don’t have the kit.

Guilt-Free Nice Cream by Margie Broadhead (Hardie Grant, £12.99 ) Photography © Jacqui Melville


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