This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Chocolate fudge sauce
Method
1.In a small bowl, using an electric mixer, beat yolks and sugar together until thickand pale.
2.In a large bowl, whisk flour, baking powder, soda and salt together. Make a well in the centre, then gradually whisk in egg mixture, buttermilk, water and oil until smooth.
3.In a clean bowl, using an electric mixer, beat egg whitesto stiff peaks. Lightly fold through batter until just combined. Chill, covered, for 2Â hours to rest.
4.Place a lined tray in freezer for 15 minutes. Scoop ice cream into 8 balls and place on chilled tray. Refreeze until required.
5.Preheat a waffle iron to hot. Spray liberally with oil. Pour over enough batter to just cover base of iron. Close iron and cook for 2-3 minutes or until waffle is puffed and golden brown. Transfer to a tray and repeat with remaining batter. Cool.
6.For the chocolate fudge sauce: In a small saucepan, combineall the ingredients over low heat, stirring until melted and smooth. Cool.
7.Place one waffle on a serving plate. Working quickly, arrange half the ice cream on top of waffle. Repeat layers, finishing with a third waffle and press down gently.
8.Pile berries on top and drizzle over sauce. Serve straight away.
