baked goods, My Recipes, RECIPES

Cherry Almond Ice-cream Waffle Sandwich

November 2, 2020

Do I have a goodie of a recipe to share with you guys. It’s cherry season time and I’m taking full advantage! How does a Cherry Almond Ice-cream Waffle Sandwich with Chocolate Fudge Sauce sound? 

The name is quite a mouthful I know, but so are they. This super tasty ice-cream does not require an ice-cream maker, just some fresh cherries, whipped cream and condensed milk. I also made some homemade hot chocolate fudge sauce to go on top of it, because it’s 2020 and we deserve it! 

PS: If you’re in the Western Cape you can order cherries online & have them delivered They will also be available in selected PnP stores nationwide soon!

I have a whole lot of goodies you can try your baking hand at if you like, just click this link to check them out 🙂

Cherry Almond Ice-cream Waffle Sandwich:


– 450 grams of cherries

– 80 grams castor 

– 2 tablespoons water

– 385 grams (one tin) condensed milk

 – 2 teaspoons almond essence 

– 1 and a half teaspoons vanilla essence 

– 400 ml whipping cream


  1. Start by pitting all the cherries. This is done by pulling the cherries apart by hand and taking out the pip. In a medium pot add the cherries, caster sugar & water, then heat on a med-low until the sugar has dissolved & the cherries have broken down releasing some of their juices. This should take about 15 mins or so.
  2. Once done place this mixture into a bowl and cool. Then blitz it up in a food processor, you still want it to be slightly chunky to add some texture to your ice-cream. 
  3. In a bowl mix together the condensed milk, almond & vanilla essence. Give it a quick stir. 
  4. Using a handheld whisk or stand mixer whisk the cream until stiff peaks form. When the cream is thick, slowly add the condensed milk mixture & carry on beating until creamy & smooth.
  5. Then add 3/4 of the reduced cherry mixture to your ice-cream & mix well. 
  6. Transfer the mixture to a loaf tin or Tupperware then spoon the remaining cherry mixture onto the top of your ice-cream and gently swirl it in so that it creates a bit of a pattern. 
  7. Cover tightly with cling wrap & freeze until the ice cream is your desired consistency. I’d leave it in overnight and then take it out 10 minutes before serving. 
  8. Serve with chocolate fudge sauce or between a waffle or cookie sandwich drizzled with chocolate fudge sauce – recipe below 🙂 



– 226 grams dark chopped chocolate

– 3/4 cup whipping cream

– 2 Tbl butter

– 1/4 cup light corn syrup or golden syrup

 – 2 Tbl cocoa powder 

– 1 tsp vanilla essence


  1. In a medium-sized saucepan stir together the chopped chocolate, cream, butter, corn syrup and cocoa. Heat the mixture over a med-heat, stirring constantly until the chocolate is melted & the mixture is nice & smooth. Be careful not to burn it. Add additional milk or cream if you’d like a thinner consistency.
  2. Remove the pan from the heat & stir in the vanilla essence. 


INGREDIENTS: Got this recipe off this site

-2 cups all-purpose flour

-1 teaspoon salt

-4 teaspoons baking powder

-2 tablespoons white sugar

-2 eggs

-1 ½ cups warm milk

-⅓ cup butter, which you melt

-1 teaspoon vanilla essence


  1. In a large bowl mix together flour, salt, baking powder and sugar then set aside. Preheat your waffle iron.
  2. In a separate bowl beat, the eggs then stir in the milk, butter and vanilla essence. Pour the milk mixture into the flour mixture and beat until blended.
  3. Spoon the batter into a preheated waffle iron and cook the waffles until golden and crisp.
  4. I used a normal-sized drinking glass to cut out circular waffle shapes to make my sandwich layers.
  5. I placed one circular waffle down on a plate then scooped some ice-cream on top of it, then I added another waffle, more ice-cream then a third and final waffle, which I poured hot chocolate fudge sauce on 🙂 You can make your waffle sandwich as tall or short as you like.

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