Waffles with peach melba nice cream and raspberry swirl

Waffles with peach melba nice cream and raspberry swirl

By
From
Guilt-Free Nice Cream
Serves
3-6
Makes
6 waffles
Photographer
Jacqui Melville

Peach melba is such a classic combination. You can use either fresh or tinned peaches, although for this recipe, I prefer using tinned as they tend to be more flavourful.

Ingredients

Quantity Ingredient

For the waffles

Quantity Ingredient
225g plain flour
1 tablespoon baking powder
1 tablespoon coconut sugar
A pinch sea salt
2 large eggs
310ml almond milk
60ml coconut oil, melted
or 60ml see method for ingredients
1 teaspoon vanilla extract

For the peach melba nice cream

Quantity Ingredient
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 60ml vegetable oil
60ml honey
60g cane sugar
1 teaspoon vanilla extract

For the raspberry swirl

Quantity Ingredient
125g raspberries, fresh or frozen
2 tablespoons maple syrup

Method

  1. 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.
  2. 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.
  3. 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.

Note

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