Loganberry Ripple Ice Cream with Chocolate Wafers

Loganberry ripple ice cream with chocolate wafers

  • 2x500g tubs good quality vanilla ice cream
For the loganberry compote
  • 450g loganberries (or tart raspberries)
  • 80g caster sugar
  • Juice of 1 lemon
For the wafer base
  • 295g plain white flour, plus extra for dusting
  • 75g cocoa powder
  • ¼ tsp fine salt
  • 225g butter, softened plus 100g , melted
  • 100g caster sugar
  • 25g light brown sugar
  • 3 tbsp honey

Instructions here

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