Method

• 1.
  Butter one side of each bread slice, then place, buttered-side-down on a board. Dollop 1 tbs Nutella in the centre of 8 slices (don’t spread it, leave it in a little mound). Cover with a slice of buffalo mozzarella and 1 tbs grated mozzarella. Cover with remaining 8 bread slices, buttered-side up.
• 2.
  Working in batches, place in a hot jaffle iron and cook for 6-7 minutes until golden and lightly crisp. Remove from jaffle iron and cool slightly.
• 3.
  Half fill a saucepan or deepfryer with oil and heat to 180C.
• 4.
  Coat each jaffle in flour, followed by egg and breadcrumbs. In 4 batches, deep-fry jaffles for 2 minutes each side or until crisp and golden. Drain on paper towel.
• 5.
  Immediately sandwich 2 jaffles together with a big scoop of ice cream and repeat to create 4 ice cream sandwiches. Dust with icing sugar and serve warm.