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Photo of Mocha ice-cream sandwich by WW

Mocha ice-cream sandwich

Total Time
3 hr 45 min
15 min


Instant coffee

1 tbs, hazelnut variety


2 medium, sliced, frozen (see tip)

99% fat-free plain natural yoghurt

250 g

Vanilla bean extract, alcohol free

1 tsp

Maple syrup

1 tsp

WW Crispy Wafer with Hazelnut

12 individual


  1. Lightly spray a 16cm x 26cm baking tin with oil. Line base and 2 long sides with baking paper. Combine coffee and ¼ cup (60ml) boiling water in a small heatproof bowl. Set aside to cool.
  2. Process coffee mixture, banana, yoghurt, vanilla and maple syrup in a food processor until well combined and smooth. Pour mixture into a shallow metal bowl or tray. Cover and freeze for 1 hour. Using a fork, break up banana mixture and stir well. Transfer mixture to prepared tin. Cover and return to freezer for 1 hour or until firm.
  3. Cut each WW Crispy Wafer with Hazelnut in half horizontally to make 2 thing wafers. Place bottom half of wafers on a tray. Cut frozen yoghurt into 12 rectangles (5.5cm x 3.5cm), to fit size of wafers. Place frozen yoghurt rectangles onto wafer bases. Sandwich with top half of wafers, pressing down gently. Cover and freeze for 1 hour or until firm. Serve.


TIP: Peel and slice bananas, then place in a snap-lock bag to freeze.