Ice Cream Club Sandwich

1. 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.
2. 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.
3. 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. 1 (10-ounce) bag frozen raspberries
2. 1/2 cup sugar
3. 1 teaspoon fresh lemon juice
4. 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.
5. Yield: about 1 cup