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Cuisine Magazine Recipes

Raspberry meringue ice-cream wafers

Posted on : 01-01-2016

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Ingredients 

 1 litre vanilla ice-cream
300g frozen raspberries
100g meringue nests, roughly crushed
16 rectangular ice-cream wafers

Method

Step 1

Spoon ice-cream into a bowl. Stand for 5 minutes or until slightly softened (not melted). Fold in raspberries and meringue.

Step 2

Press ice-cream mixture into a 3-litre capacity airtight container. Seal and freeze for 3 to 4 hours or until firm.

Step 3

Place a large scoop of ice-cream on 1 wafer. Sandwich with another wafer. Repeat with remaining ice-cream and wafers. Serve.

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