Recipes
Ice cream, banana and Nutella waffle tacos
Deliciously sweet and creamy - perfect for Pancake Day
Deliciously sweet and creamy - perfect for Pancake Day
(7 votes)
Cook: 45 Mins
Serves: 10
Price: 18p per serving
Nutritional Information
Each 77g serving contains
Energy
631kj
151kcal
631kj
151kcal
8%
Fat
6.5g
6.5g
Med
9%
9%
Saturates
2.3g
2.3g
Med
12%
12%
Sugars
7.2g
7.2g
Med
8%
8%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
820kj/196kcal
Typical energy values per 100g:
820kj/196kcal
Ingredients
1 medium egg
250ml semi-skimmed milk
1tbsp cornflour
125g self-raising flour
1tsp rapeseed oil
2tbsp Nutella
2tbsp flaked almonds, crushed
160g ice cream (we used vanilla)
1 banana, thinly sliced
Raspberries, to serve (optional)
Method
1
In a large bowl, whisk together the egg, milk, cornflour and flour.
2
Turn the waffle maker on and, when it is up to temperature, brush with a little of the rapeseed oil. Ladle in the batter, close the lid and cook for 8-10 mins or until golden. Repeat to make a total of 10 waffles.
3
Cut each waffle into a 10cm circle using a cookie cutter. Use a serrated knife to slice each circle in half horizontally to make 2 thin circles. Leave to cool completely.
4
Put the Nutella into a wide, microwave-safe bowl and heat in the microwave for 15-30 secs, until it is runny.
5
Fold each waffle circle in half and dip the rounded edge into the Nutella, followed by the crushed almonds. Put on a lined baking tray as you dip the rest of the waffles.
6
Spoon a little of the ice cream into each waffle ‘taco’ and top with banana slices. Chill in the freezer for at least 20 mins. Serve with raspberries on the side, if you like.