EatFeed — Your Private Kitchen Dashboard

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Step 1

Spoon ice-cream into a bowl. Stand for 5 minutes to soften (but not melt). Fold through 3/4 cup frozen raspberries. Line a 7cm-deep, 19cm square pan with baking paper, extending the paper 2cm on all sides of the pan. Arrange 4 waffles over the base of the prepared pan. Trim 1 waffle to fit into any remaining gaps.

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Step 2

Spoon ice-cream over waffles in pan. Spread out evenly. Arrange remaining waffles and trimmings over ice-cream, gently pressing to secure. Freeze overnight or until frozen.

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Step 3

Place remaining raspberries in a bowl. Set aside for 15 minutes to thaw. Remove ice-cream from pan. Cut into 16 squares. Serve sprinkled with cashews and raspberries.

Waffle ice-cream sandwiches

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