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Peanut butter and jam ice-cream waffle sandwich recipe

2 ratings

We've taken the American classic, a peanut butter and jam sandwich, up a notch for the ultimate summer treat. Crisp homemade waffles are sandwiched with easy instant homemade banana ice cream, sweet strawberry jam and fresh fruit for an indulgent sweet fix. See method

Serves 4
20 mins
541 calories / serving
Vegetarian

Ingredients

160g plain flour
40g cornflour
2 tbsp brown sugar
½ tsp baking powder
¼ tsp bicarbonate of soda
100g unsalted butter, melted
240ml buttermilk
1 egg
4 ripe bananas, sliced and frozen, plus freshly sliced banana to serve (optional)
2 tbsp milk
4 tbsp peanut butter
4 tbsp strawberry jam
handful strawberries, halved (optional)
handful icing sugar, to dust

Each serving contains

Energy
2265kj
541kcal 27%
Fat
29g 41%
Saturates
18g 88%
Sugars
58g 65%
Salt
0.3g 5%

of the reference intake
Carbohydrate 66.1g Protein 7.5g Fibre 4.2g

Method

In a bowl, combine the flours, sugar, baking powder, bicarbonate of soda and ½ tsp salt. In a separate bowl, mix the melted butter, buttermilk and egg. Fold the wet mixture into the dry mixture, then mix until you have a smooth batter.
Blitz the frozen bananas and milk in bursts in food processor, scraping down the sides in between, until you have a thick, smooth ice cream. Transfer to a container and put in the freezer. 
Heat your waffle iron. Cook the batter in batches following the instructions, until crisp and golden. When you have 8 waffles, leave to cool for a few mins on a rack to prevent the ice cream from melting too quickly in the next step.
When ready to serve, spread 1 tbsp each of peanut butter and jam over 4 waffles, then spoon a quarter of the banana ice cream onto each one. Scatter with the strawberries and extra banana slices, if using. Top with another waffle. Gently press the two waffles together and dust with a little icing sugar. Serve immediately.

See more Summer dessert recipes