Waffles with cream caramel ice cream


We generally do as little as possible on a Sunday – usually recovering from a packed weekend and trying to get in some rest for the coming week. So yesterday, after a lovely afternoon nap, we decided to get comfy on the couch and watch a film, About Time. The movie is the brainchild of the creators of Notting Hill and Love Actually and is absolutely brilliant; one of those films that is packed with life lessons and promises a tear or two.

Just when a twist was about to be unveiled, hubby paused and stated than he was peckish for something sweet. Within a few minutes we were whisking some sugar, flour and eggs and got the waffle machine going. Luckily I had made cream caramel ice cream the week before, so a delicious dessert was served for dinner. Oh how I love Sundays!

For the waffles


2 eggs

125 ml sugar

250 ml milk

30 ml oil

500 ml flour

4 teaspoons baking powder

Pinch of salt


  1. Beat the eggs and the sugar and add half of the milk with the oil.
  2. Sift the flour, baking powder and salt and mix well with the egg mixture.
  3. Add the other half of the milk.
  4. Pour large spoonfuls of dough into your waffle pan and bake until some steam escapes from the machine – it takes around 3 minutes. Your waffles should now be done.

For the cream caramel ice cream


500 ml cream

1 tin dulce de leche (caramel treat)

100 ml milk

10 blocks of Wilson’s Cream Caramel, cut into small pieces


  1. Whisk the cream, dulce de leche, and milk together.
  2. Chill for 12 hours.
  3. Churn your ice cream according to your machine’s specifications while adding the cream caramel.

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