Mango and Miso Caramel Waffle Ice Cream Sandwiches


Mango Miso Waffle Ice Cream Sandwiches
Sweet, tangy, salty, savoury - the mango and miso caramel filling of these waffle ice cream sandwiches is a real flavour bomb.


Makes 12 small ice-cream sandwiches



⅓ cup caster sugar

1 medium ripe mango, peeled, stoned and chopped

1 tbsp white miso paste

12 rectangular waffles

2 litres vanilla ice cream, softened



  1. To make the mango caramel, combine the sugar and mango in a small saucepan over medium heat. Cook, stirring occasionally for 5 minutes, or until the mango is dissolved. Add the miso, take off the heat and set aside to cool slightly. Place in a small food processor and process until smooth. Refrigerate until cold.
  2. Line a 20 x 30 cm tray with non-stick baking paper, leaving a 3cm overhang. Line the base with 6 waffles, trimming to fit.
  3. Fold the mango through the softened ice cream and spoon over the waffles. Press remaining 6 waffles into the top and press down lightly. Freeze for 4 hours, or until frozen and firm.
  4. To serve, remove the tray and using a hot knife, cut into 12 ice cream sandwiches.


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