Waffles with Sprinkles & Ice Cream

Waffles recipe Waffles recipe

By Sarah-Kim Watchorn

"These Easter recipes will, I hope, bring some fun into your kitchen. We all need more colour in our lives right now and these treats are a lot more exciting than banana bread!" 

6 people 12 minutes 20 minutes


For The Waffles

  • 0.5 tsp Bicarbonate of Soda
  • 75 g Butter melted
  • 1 tsp Dried Active Yeast
  • 1 medium Free Range Eggs
  • 25 g Light Brown Sugar
  • 250 ml Milk
  • 200 g Plain Flour
  • 0.25 tsp Sea Salt
  • 50 g Sprinkles and a little extra for the finale

To Serve

  • 25 g Butter
  • 150 ml Double Cream
  • 50 g Light Brown Sugar
  • 6 scoops Moo'd Madagascan Vanilla Gelato
  • 5 drops Pink Food Colouring
  • 100 g White Chocolate finely chopped


Pop the milk, 50g butter, flour, yeast, sugar and salt in a large bowl.

Mix well until smooth. Roll clingfilm over the top and cover tightly. Leave on the counter overnight or for about 7 hours.

When you are ready to cook, heat your waffle iron.

Use a spatula to mix through the egg and bicarbonate of soda, along with half the sprinkles.

Brush the waffle maker using the remaining melted butter.

Add half a ladle of the mix to each side of the waffle maker.

Add more sprinkles and cook for 3 minutes.

Repeat with the rest of the mixture to give you 12 to 6 in total.

To make the sauce, put the butter and sugar in a small saucepan with the cream.

Bring to a steady simmer and let it bubble until it has thickened a little.

Add a drop of pink colouring at a time to reach the shade of pink you fancy.

To serve, top the waffles with scoops of the ice cream, drizzle with the sauce and scatter over more sprinkles

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