Lemon waffle s'mores with coconut meringue ice cream
serves
4
“Using pre-made waffles and lemon curd will deliver all the wow factor for a fraction of the effort.” – Kim Coverdale
Ingredients (7)
- 2L vanilla ice cream
- 270ml can coconut cream
- 5 meringue nests, roughly crushed, plus extra to serve
- 2 x 200g packets mini waffles (we used Toscano Mini Waffles)
- 1/2 cup (160g) lemon curd, plus extra to serve
- 4 jumbo marshmallows
- Toasted coconut flakes, to serve (we used Woolworths Macro brand)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place ice cream in a large bowl, reserving the ice cream container and lid. Set aside for 10 minutes to soften. Fold in coconut cream and meringue. Return mixture to reserved container. Cover surface with plastic wrap, then the lid. Freeze for 4 hours or until firm. (Unused ice cream will store in the freezer for 2 weeks.)
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2.Toast waffles until golden and crisp. Spoon lemon curd onto half the waffles, top with marshmallows. Using a kitchen blowtorch or hot grill, toast marshmallows until golden. Top with the remaining waffles, pressing gently to secure.
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3.Top waffles with coconut meringue ice cream, drizzle with extra lemon curd and sprinkle with toasted coconut flakes and extra meringue to serve.
Recipe Notes
Begin this recipe at least 4 hours ahead. You will need a kitchen blowtorch. (Alternatively, you can use your oven grill.)
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