The name for this is incredibly descriptive for good reason, there is a lot of layers to this making it a truly indulgent breakfast you'll wish you had doubled. —Sylvie Taylor @ Roamingtaste
1 1/2 cups
strawberries, hulled and roughly chopped
Whipped Cinnamon Ice Cream
1 1/2 cups
vanilla ice cream
In This Recipe
Preheat the oven to 220C/430F and place the strawberries in the center of aluminum foil and fold two sides together to hold tightly. Sprinkle the sugar and vanilla extract over the top and fold the remaining two sides of foil together.
Bake for 12 minutes or until fragrant, remove from the oven and allow to cool before placing in your serving dish. Place in the fridge to cool completely.
For the cinnamon ice cream, take the ice cream, softened slightly and add the ground cinnamon, whipping to combine until fluffy.
Return to the freezer.
Place the egg yolks and sugar in a bowl and whip until well combined and the sugar has dissolved.
Add the flour, milk and baking powder and fold until until it is a smooth batter.
Beat the egg whites until soft peaks and fold half the batter into the egg whites until smooth, repeat with the remaining batter.
Allow to rest for 10 minutes.
Cook your waffles according to instructions until all the batter has been used.
Serve your waffles with a couple tablespoons roasted strawberries and a scoop of the cinnamon ice cream and eat immediately.