Party time! These incredible Rainbow Icecream Waffles are sure to be a hit with adults and children alike: fun and uncomplicated to make, whizzed up with oob organic frozen fruit and veges including banana, mango, raspberries, blueberries and spinach. Bursting with 100% natural colour, you can mix and match to make your very own rainbow of delectableness (yes, it’s a word!) A healthy treat that can be stocked up and handily stored in the freezer.
Ingredients:
1 cup oob organic frozen banana
1 cup oob organic vanilla ice cream
1/2 cup oob organic frozen mango
1/2 cup oob organic spinach
1/3 cup oob organic frozen blueberries
1/3 cup oob organic frozen raspberries
Method:
Add the frozen banana and ice cream to a food processor*. Process until it forms an ice cream consistency. You may need to scrape down the sides a few times. Divide the mixture into 4 parts and set 3 parts aside in the freezer.
Add 1 part of the ice cream mixture with the frozen mango to the food processor. Process until smooth. Set aside in the freezer.
Repeat step 2 and process 1 part of the ice cream mixture with the frozen spinach, blueberries and raspberries separately. Set each mixture in the freezer while you make them.
Place a silicone waffle mould on a sturdy tray. Spoon the 4 coloured ice cream mixtures into the mould pressing each down to fill any gaps. Alternate and swirl the colours as desired.
Allow the 'waffles' to set in the freezer until it reaches your desired firmness or for at least 1 hour.
Peel the waffle mould away from the waffles. Enjoy immediately or store them in an airtight container in the freezer for up to 2 weeks.
