serves
2
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 500 ml (17 oz/2 cups) milk
- 310 g (11 oz/2 cups) fresh or frozen blueberries
- 1 tbsp vanilla extract
- 2 tbsp maple syrup
- 1 scoop vanilla ice cream
Buttercream frosting
- 125 g (4½ oz/½ cup) unsalted butter, softened
- 185 g (6½ oz/1½ cups) icing (confectioners’) sugar, sifted
- 2 tbsp milk
Blueberry waffles
- 150 g (5½ oz/1 cup) self-raising flour
- 1 tbsp sugar
- 185 ml (6 oz/¾ cup) milk
- 3 tbsp vegetable oil
- 1 egg
- 100 g (3½ oz) frozen blueberries
To serve
- 2 scoops vanilla ice cream
- whipped cream
- Fresh blueberries, for decorating
Instructions
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
For the buttercream frosting, place the butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in half the icing sugar and the milk, then the remaining icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth.
Add any ingredients for variations into the mixture, if using, and beat for another 1 minute.
Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week.
For the waffles, Preheat a waffle maker on medium-high. Grease if necessary.
Combine the flour and sugar in a medium-sized mixing bowl. In a separate bowl, whisk together the milk, oil and egg.
Slowly pour the wet mixture into the dry ingredients, and add frozen blueberries. Mix well (but it’s okay to have a few lumpy bits here and there).
Pour 60 ml (2 oz/¼ cup) amounts of batter into the waffle maker and cook each one for 3–4 minutes until golden brown. Carefully remove and set aside to cool.
Using a spatula, smear the frosting around the outer rims of the glasses. Gently pour in the shake (reserve a small amount for drizzling) and top with a scoop of ice cream.
Using a piping bag fitted with a star nozzle, pipe a generous amount of whipped cream on top
of the shakes. Gently place the waffle pieces into the cream, adding more cream as required. Top with the blueberries and drizzle with the reserved shake.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
