Ingredients
12 total- 400g strawberries, 300g whole, 100g halved
- 400g Greek yoghurt
- 6 tbsp condensed milk
- 200g self-raising flour
- 6 tbsp cocoa powder
- 2 tsp baking powder
- 6 tbsp caster sugar
- 2 large eggs
- 500ml whole milk
- 1 tsp vanilla extract
- 3 tbsp icing sugar
- 1 mint sprig, leaves picked
Method
6 stepsStep 1
Whizz 300g whole strawberries, the Greek yoghurt and condensed milk in a small food processor until completely smooth, then pour into a shallow freezer-safe container. Freeze for 45 mins, then remove and whisk or stir vigorously to break up any ice crystals. Repeat this process 3-4 times at 30-min intervals, until thick, smooth and scoopable. Freeze for at least 4 hrs, but ideally overnight.
Step 2
Sift the self-raising flour, cocoa powder, baking powder and sugar into a medium bowl with a pinch of salt.
Step 3
In a jug, whisk the eggs, whole milk and vanilla extract, then gradually whisk into the dry ingredients until you have a smooth batter.
Step 4
Heat a waffle iron. Once hot, ladle in the batter, close the lid and cook for 3-5 mins until crisp and golden. Carefully remove and immediately shape in taco holders, or between 2 rolling pins. Repeat to make 4 waffles, then leave to cool completely.
Step 5
Put the 100g halved strawberries on a baking tray. Dust with the icing sugar, then use a blowtorch to caramelise to a deep golden finish. Alternatively, preheat the grill to high and put the strawberries under the grill for 1-2 mins, until lightly golden. Leave to cool.
Step 6
To serve, fill each waffle taco with a scoop of the strawberry yoghurt ice cream and finish with the caramelised strawberries and mint.