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Blueberry Almond Ice Cream Wafflewiches
Blueberry Almond Ice Cream Wafflewiches
As the weather warms up, nothing quite hits the spot like a sweet, refreshing dessert. Blueberry Almond Ice Cream Wafflewiches are a delightful concoction that provides a burst of flavor while being a quick and easy treat to whip up. Ideal for warm afternoons, these homemade ice cream sandwiches are not only delicious but also allow for creativity with toppings and variations.Why are these wafflewiches special? The combination of sweet blueberries and creamy coconut, texturized by crunchy almonds, creates a harmony of flavors that is both indulgent and nutritious. Using frozen bananas elevates the creaminess, making this treat a mouthwatering delight. Plus, you can feel good about enjoying it, as blueberries are loaded with antioxidants and vitamins, promoting overall health.
Ingredients
- 1 banana sliced and frozen
- 1-1/2 cup frozen blueberries
- 1/2 cup fresh blueberries
- 1/2 cup coconut cream
- 1/2 cup almonds chopped
- 6-8 pieces caramel waffles See note above
- Chocolate sauce or caramel sauce, optional
Instructions
- To a food processor bowl, add frozen banana, frozen blueberries and coconut cream. Pulse to get a creamy texture.
- Scoop into a storage container and mix in the almonds and fresh blueberries. Smooth mixture and place into freezer overnight to firm up.
- To make ice cream sandwiches, place one scoop of ice cream in between two caramel waffles. Top with chocolate sauce and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Tip: Bananas and fruit should be frozen the day prior to making the ice cream. For best results, prepare ice cream and allow to sit in freezer for at least 12 hours prior to making the ice cream sandwiches. Feel free to substitute walnuts, pecans or pistachios in place of almonds if desired.
Note: This recipe was created using stroopwafels. If not available in your local store they can be purchased on Amazon.
This recipe uses both frozen and fresh blueberries.
Nutrition
Calories: 339kcal (17%)Carbohydrates: 25g (8%)Protein: 7g (14%)Fat: 26g (40%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 1mgSodium: 14mg (1%)Potassium: 485mg (14%)Fiber: 6g (25%)Sugar: 11g (12%)Vitamin A: 82IU (2%)Vitamin C: 9mg (11%)Calcium: 78mg (8%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
