Waffles with kiwi ice cream and white chocolate sauce


Yesterday my hubby and I celebrated our third wedding anniversary. We usually take this day off from work to embark on a crazy adventure involving board games, a walk in the park, binge watching some or other series (last year it was The Americans) and eating waffles and ice cream. This year, however, we couldn’t take leave from work and all our traditions had to be pushed aside to make way for dinner at a restaurant (<– this never happens!). The food ended up being mediocre, but we had great seats outside on the balcony with a big part of Pretoria as our view. I ended up staring in my hubby’s baby blues instead.

Tonight we make up for it! Waffles with kiwi ice cream and white chocolate sauce to celebrate our lu-u-urve! The waffles are soft and carry the acidity of the ice cream and the sugariness of the sauce like a pro. Hot and cold, sweet and tart = a match made in heaven. Not exactly a nutritious dinner, but sometimes you need to break all the rules and just enjoy the ride. This is the stuff that memories are made of!



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 kiwi ice cream


250 ml full cream milk

500 ml cream

150 g sugar

2 teaspoons vanilla essence

4 egg yolks

Pinch of salt

6 fresh kiwis, peeled


  1. Warm milk, sugar, half the cream, vanilla essence and salt in a saucepan.
  2. Let it cool for 30 minutes to room temperature.
  3. In a separate bowl, whisk the egg yolks.
  4. Slowly pour the milk mixture into the eggs while whisking continuously.
  5. Pour back into the saucepan and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
  6. Pour the mixture through a strainer and add the rest of the cream.
  7. Blitz the kiwis in a blender and add the pulp to the cream mixture.
  8. Chill for 12 hours.
  9. Churn your ice cream according to your machine’s specifications.

For the white chocolate sauce


80 g white chocolate

50 ml full cream milk


  1. Warm the white chocolate and milk in the microwave at a very low temperature.
  2. Stir regularly until the chocolate has melted.

To assemble:

1. Place two scoops of ice cream on a warm waffle.

2. Drizzle with white chocolate sauce and enjoy!


For funzies: Throw Back Thursday

My hubby and I getting hitched three years ago.


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