Homemade Ice-Cream & Bubble Waffle Recipe | My Harry Potter Kitchen (Recipe #21)
Welcome back to another recipe from My Harry Potter Kitchen! This is the Harry potter food series where I'm reading through the Harry Potter books on the look out for food and drink and creating magical recipes for every item we find! Last week we created some human-friendly chocolate dog biscuits.
If you're looking for some more Harry Potter recipes to add to your cookbook then be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new My Harry Potter Kitchen recipe!
The Harry Potter recipe just keep on coming so let's head back to Chapter Five of the Philosopher's Stone - 'Diagon Alley'
"Harry was rather quiet as he ate the ice-cream had bought him (chocolate and raspberry with chopped nuts)"
Nothing says summer like ice-cream and homemade ice-cream is so easy to make that this week I thought we'd make two flavours and serve them in some homemade Bubble Waffle cones!
This easy bubble waffle cone recipe is really quick to make and for some extra magic we're turning them into the Hogwarts House colours. The homemade bubble waffle cones will be filled with an easy homemade ice-cream recipe which we'll flavour with raspberry ripple, and chocolate before topping with cream and chopped nuts for the ultimate ice-cream sundae!
Homemade Bubble Waffle Cone and Ice-Cream Ingredients:
For the three ingredient ice-cream recipe
500ml double cream
1 (400g) can of condensed milk
1/2 tsp vanilla
For the raspberry ripple ice-cream recipe
150g fresh raspberries
15g golden caster sugar
For the chocolate ice-cream recipe
100g dark chocolate
75g milk chocolate chips
For the bubble waffle cone recipe
240g self-raising flour
4 tbsp cornflour
2 tbsp custard powder
1/4 tsp salt
2 tbsp oil
1 tsp vanilla extract
100ml evaporated milk
red, yellow, blue and green food colouring gel
For the decorations
Homemade Bubble Waffle Cone & Ice-Cream Recipe Method:
To begin you want to prepare your ice-cream flavours. For the raspberry ripple, place the raspberries and sugar in a pan and boil for 5 minutes until the fruits are cooked through and the sauce has thickened. Blitz in a food processor and then press through a sieve to remove the seed before allowing to cool.
For the chocolate ice-cream, melt the dark chocolate in a bowl over simmering water until smooth. Remove from the heat and place to one side to cool slightly.
For the three-ingredient ice-cream recipe pour the double cream into a bowl or stand-mixer and whisk until it forms soft peaks. Pour the condensed milk in, flavour with vanilla and continue whisk until it forms stiff peaks.
Split the ice-cream base in half and fold the dark chocolate into one half. Sprinkle in the dark chocolate chips, stir through and then transfer into your ice-cream tub/tupperware.
For the raspberry ripple ice-cream place half the vanilla ice-cream into the tub, add half the raspberries sporadically over the top and swirl through. Repeat with the second half of ice-cream and raspberries on top. Place both ice-creams into the freezer to chill for at least 4 hours (preferably over-night)
For the bubble waffle cone recipe, start by adding the dry ingredients in a bowl - self-raising flour, cornflour, custard powder, sugar and salt, stirring together until well combined.
Crack your eggs into a jug, add in the oil, vanilla and evaporated milk and then whisk together. Make a well in the middle of the dry ingredients, pour the liquids in and stir through until smooth. (Wizard Tip! Be careful not to over-mix the batter others your waffles with be tough and chewy)
Divide the bubble waffle batter into four and use the food colouring gel to dye into the Hogwarts House colours.
Warm your bubble waffle iron and lightly grease the inside with some oil. Add in around 4 tbsp of the waffle batter, gently spread it (don't worry if it doesn't go all the way to the edge - it will expand). Close the lid and cook for 4-5 minutes until golden. (Wizard Tip! If you open it too soon the bubbles could collapse so use a timer!)
Once cooked, remove from the waffle iron and quickly wrap into your cone. These are best served warm so let your guests tuck in while you move on to the next wrap
Remove the homemade ice-cream from the freezer, scoop generous helping of the double chocolate chip and raspberry ripple ice-cream into the cones before finishing with whipped cream and chopped nuts.
Ice-Cream lovers everywhere should definitely give this recipe a try! Homemade ice-cream is so easy to make and is great if you're looking for a recipe that children can help you with.
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!