Ice cream, banana and Nutella waffle tacos
- 1 medium egg
- 250ml semi-skimmed milk
- 1tbsp cornflour
- 125g self-raising flour
- 1tsp rapeseed oil
- 2tbsp Nutella
- 2tbsp flaked almonds, crushed
- 160g ice cream (we used vanilla)
- 1 banana, thinly sliced
- Raspberries, to serve (optional)
In a large bowl, whisk together the egg, milk, cornflour and flour.
Turn the waffle maker on and, when it is up to temperature, brush with a little of the rapeseed oil. Ladle in the batter, close the lid and cook for 8-10 mins or until golden. Repeat to make a total of 10 waffles.
Cut each waffle into a 10cm circle using a cookie cutter. Use a serrated knife to slice each circle in half horizontally to make 2 thin circles. Leave to cool completely.
Put the Nutella into a wide, microwave-safe bowl and heat in the microwave for 15-30 secs, until it is runny.
Fold each waffle circle in half and dip the rounded edge into the Nutella, followed by the crushed almonds. Put on a lined baking tray as you dip the rest of the waffles.
Spoon a little of the ice cream into each waffle ‘taco’ and top with banana slices. Chill in the freezer for at least 20 mins. Serve with raspberries on the side, if you like.