Mocha ice-cream sandwich
3 hr 45 min
1 tbs, hazelnut variety
2 medium, sliced, frozen (see tip)
99% fat-free plain natural yoghurt
Vanilla bean extract, alcohol free
WW Crispy Wafer with Hazelnut
- 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.
- 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.
- 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.