Ice Cream Club Sandwich
The classic ice cream sandwich has a permanent place in the frozen dessert pantheon. But that doesn’t mean I can’t offer an alternative! With waffles for “bread” and raspberry coulis for “ketchup,” this triple decker will take you higher!
1. Toast the frozen waffles according to package directions and let 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 two waffles. Cover one with raspberry halves. Press a wafer cookie gently onto the other. Gently press the two halves together to form a club sandwich. Put it into the freezer while you make the rest.
3. 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 three days. Yield: about 1 cup.
4. Spread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press two edges of each sandwich into the chocolate chips and the other two 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.
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 Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 4 sandwiches
Ingredients:
• 8 frozen waffles
• 1 pint ice cream of your choice
• ½ pint raspberries
• 4 thin, crispy wafer cookies
• Mini chocolate chips or sprinkles
• Multi-color sprinkles
• Raspberry coulis, to serve, recipe follows
Raspberry Coulis:
• 1 (10-ounce) bag frozen
raspberries
• ½ cup sugar
• 1 teaspoon fresh
lemon juice
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