Vegan Coconut Ice-cream Waffle

Gluten-free, Dairy-free, Vegan Ice-cream or Smoothie on a Vegan Gluten-free Waffle 

Ingredients

• 2 medium bananas
• 1 tin full-fat coconut milk
• 1 cup frozen strawberries and cherries (blue and blackberries)
• 1 tablespoon maple syrup

this For later use

Method

1. Add bananas and coconut milk and blend until you have a smooth consistency
2. I used a Vitamix Blender, but you can use a handheld blender, although it will just take a little longer to get the same smooth texture
3. Add the fruit and maple syrup.
4. Blend some more to end up with a perfectly smooth mixture.
5. If you want to make ice cream pour this mixture into a popsicle mold but leave ± ¼” at the top to allow the ice cream to expand in the freezer.
6. Remember to add a popsicle stick
7. Pop it in the freezer for a minimum of 8 hours.
8. Remove from freezer and allow to thaw for a few minutes or run the mold under a bit of lukewarm water to help them loosen and enjoy!

9. The other option would be just to pour the entire mixture into a pretty container, leave it in the fridge overnight, and when ready serve it on a Vegan GF Waffle.

Vegan GF Waffle

Ingredients

• 1¼ cup unsweetened coconut milk
• 1 tsp apple cider vinegar
• ¼ cup Virgin olive oil
• ¼ cup maple syrup
• 1 tsp concentrated vanilla extract
• ½ heaped cup of rolled oats gluten-free
• 1¾ cups gluten-free 1 to 1 Bob’s Red Mill flour (or any other GF blend)
• 2 tsp baking powder
• 1 pinch salt

Method:

1. Mix the almond milk and vinegar and leave it for a few minutes to thicken up. *Vegan buttermilk*
2. Add olive oil and maple syrup, and use a hand whisk to mix it through.
3. Combine all the dry ingredients and mix until well combined.
4. Now, add the wet ingredients to the dry ingredients, and mix until well incorporated.
5. Do the tongue tip test for sweetness and flavor.
6. I did not add anything more, as I knew that I would add a sweet topping.
7. Let the mixture rest for 5-10 minutes
8. Prepare your waffle iron with oil. I use a kitchen brush, dip it into a tiny bit of oil, paint the inside of the waffle iron, and then heat it up. No need to do this in between batches, but this will depend on your own waffle iron.
9. Once the waffle iron is ready and on temperature pour on about a ½ cup of batter (depending on the size of your waffle iron).
10. After cooking, remove and set aside until all is done.
11. If you prefer a crispier waffle, just bake it a tad longer.
12. I made 4 waffles from this batter.
13. Never stack the waffles. Rather keep them in a single layer as this will ensure they remain crisp.
14. The best would be to serve the waffles immediately with your GF dairy-free, Vegan Fruit Coconut ice cream, Smoothie, or any other topping of your choice.
15. I did not serve it immediately, so kept them in an airtight container, once cold, till ready to be served, approximately 2-3 hours after done.

Serving suggestions:

Plate a ¼ Vegan GF Waffle piece, add a scoop of GF, dairy-free, Vegan Fruit Coconut Ice-cream or Smoothie, and decorate with more fruit and a piece of Vegan Chocolate.

I had some of this awesome mixture left over, as I did not have enough popsicle molds, so guess what happened?

Yes, that’s totally correct, I could not resist and had to give in to the temptation and just poured the remaining mixture into a long tall glass and enjoyed it as a smoothie!!  Oh, my goodness, that was awesome.

Prepared, tried, and tested by Esme Slabs 

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