Mini ice cream waffle sandwiches

Beautiful and super dreamy recipe from Flourishing Foodie

Berry Compote:

2 cups mixed berries (fresh or frozen)

1/4 cup granulated sugar

1 tbsp orange juice

1 tbsp corn starch

Belgium Waffles (makes 4 waffles):

1 1/2 cups whole wheat flour

2 tsp baking powder

1/2 tsp sea salt

2 tbsp granulated sugar

1 large egg

1 1/2 cups lukewarm milk

1/3 cup butter, melted

2 pints of vanilla ice cream

For the berry compote:

In a medium sauce pan on medium heat, bring the berries, sugar, and orange juice to a low boil. Continue to cook for 5 minutes, mashing the berries with a spoon against the side of the pan, until the berries are soft and half of the mixture is juice.

Add a tbsp of cold water to the corn starch and whisk. Add the corn starch slurry to the fruit and quickly whisk, preventing any lumps from forming. Turn the heat to high and boil until the sauce has thickened, roughly 1 minute.

Remove the berries from the stove and place into a bowl. Place into the fridge until cool.

For the waffles:

Preheat the waffle iron to the medium darkness setting.

In a large bowl, combine the flour, baking powder, sea salt, and sugar.

In a medium bowl, whisk the egg, milk, and butter.

Add the wet ingredients to the dry and stir until just combined.

Cook the waffles as per your waffle iron directions.

Remove the waffles from the iron, and cut each into 4 squares.

For the sandwiches:

Cut a slit down the side of the ice cream container. Peel away the container until you are left with only the ice cream. Lay the ice cream on its side and with a sharp knife, slice it into 4 - 1/2 inch rounds. Place a waffle on top of the ice cream round and cut it into a square.

While the waffles are still warm, assemble the sandwiches. Place a tbsp of berry compote on top of the ice cream, and then squish the waffle together. Serve immediately. Waffle sandwiches do not store well.