Ingredients
Scale
- 1/2 box frozen mini chocolate waffles (4 sheets), defrosted
- 1 pint coffee ice cream, softened
- 1/3 cup freeze-dried raspberries, crushed
- 1/2 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Set up your workspace with all ingredients in reach.
- Toast the mini chocolate waffles lightly in a waffle toaster; break each sheet into 4 individual waffles.
- Scoop small amounts of coffee ice cream onto half of the waffle pieces.
- Top each scoop with another waffle piece to create a sandwich.
- Crush freeze-dried raspberries in a bowl for easy access.
- In a microwave-safe bowl, melt semisweet chocolate chips with coconut oil for about 40 seconds, stirring until smooth.
- Dip half of each sandwich into the melted chocolate, then roll in crushed raspberries.
- Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (75g)
- Calories: 210
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg