Description
A messy and delicious end of summer ice cream sandwich with a crispy waffle to hold all the sweetness together.
Ingredients
Units
- 4 pints fresh raspberries
- 1/2 cup dried raspberries
- 1 pint fresh blueberries, any stems and nasty berries discarded
- 1/2 cup dried blueberries
- 4 teaspoons vanilla bean paste, divided
Instructions
- Start the sauces and the waffle batter the day before.
- Prepare the yeasty waffles which are soft on the inside and very crisp on the outside.
- Set up a sauce bar and have ice cream scoopers ready.
- Assemble the sandwiches by placing ice cream between waffles and topping with sauces.
Notes
Yeast is a little living creature, and it needs special handling. You need warm water to activate it and get it started eating and bubbling, but if the water is too warm (more than 110°F), you’ll kill it and it simply won’t work at all.The water for your yeast mixture should be between 85°F and 100°F.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 5