Ice Cream Club Sandwich

Total Time:
20 min
15 min
5 min

4 sandwiches

  • 8 frozen waffles
  • 1 pint ice cream of your choice
  • 1/2 pint raspberries
  • 4 thin, crispy wafer cookies
  • Mini chocolate chips or sprinkles
  • Multi-color sprinkles
  • Raspberry coulis, to serve, recipe follows
  • Toast the frozen waffles according to package directions and let them cool. Remove the ice cream from the freezer and allow it to soften a bit. Slice the raspberries in half.

  • Spread some ice cream evenly over 2 waffles. Cover 1 with raspberry halves. Press a wafer cookie gently onto the other. Gently press the 2 halves together to form a club sandwich. Put it into the freezer while you make the rest.

  • Spread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press 2 edges of each sandwich into the chocolate chips and the other 2 edges into the multi-color sprinkles. Carefully cut them in half using a serrated knife, put them onto plates, and drizzle with the raspberry coulis.

Raspberry Coulis:
  • 1 (10-ounce) bag frozen raspberries

  • 1/2 cup sugar

  • 1 teaspoon fresh lemon juice

  • Put the frozen berries, sugar, and lemon juice into a small saucepan over medium heat. Cook, stirring often to mash the berries, until their juices are released. Press through a sieve to strain out the seeds. Cool and refrigerate. Will keep, covered, in the refrigerator for 3 days.

  • Yield: about 1 cup

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    Recipe courtesy of Ellie Krieger