Cinnamon Waffle Stack with Crunchy Peanut Brittle Ice Cream

  • Type : Dessert

Whether you enjoy it on its own, atop a stack of warm waffles, sprinkled with fruit and nuts or in a cone, ice cream is a treat that’s hard to beat. And when you can make your own in our Digital Ice Cream Maker, with full control over what goes in, that’s even better.


  • For the peanut brittle
  • 100g honey roast peanuts roughly chopped
  • 80g caster or granulated sugar 
  • For the ice cream
  • 100g peanut butter (crunchy or smooth) 
  • 100ml milk 
  • 50g caster sugar 
  • 240ml double cream chilled
  • 1 tsp vanilla bean paste or vanilla extract 
  • For the waffle batter
  • 150g plain flour 
  • pinch of salt 
  • 1 tsp baking powder 
  • 1/2 tsp ground cinnamon 
  • 1 tbsp caster sugar 
  • large egg 
  • 20g butter melted
  • 240ml milk 
  • A small amount vegetable oil for brushing
  • For the butterscotch sauce
  • 50g butter 
  • 50g muscovado or soft light brown sugar 
  • 4 tbsp golden syrup 
  • 4 tbsp double cream 

Top tip!

The timing for the ice cream recipe is a guideline, as it depends on the temperature of the ingredients and the room temperature – so if the mixture needs more churning, simply adjust the timer.


  1. If using our Digital Ice Cream Maker to make the ice cream, ensure that you put the bowl in the freezer at least 12 hours in advance.
  2. To make the peanut brittle, scatter the peanuts onto a baking sheet. Put the sugar into a heavy-based saucepan and add 3 tablespoons of cold water. Heat, without stirring, until the sugar dissolves and begins to caramelise. When it has turned a rich golden brown, carefully drizzle over the peanuts. Take great care, as the caramel is extremely hot! Leave to cool, then chop half into fine pieces, and the rest into chunkier pieces.
  3. For the ice cream, put the peanut butter into a saucepan with the milk and sugar and heat gently until smooth, stirring with a silicone-tipped whisk. Set aside until cool. Mix the double cream and vanilla in a chilled bowl and stir in the cooled peanut butter mixture.
  4. Set up your ice cream maker according to the manufacturer’s instructions. Turn on the power and set the timer for 10 minutes. While the machine is switched on with the paddle turning, pour the mixture into the freezer bowl to churn.
  5. When the churning is complete, add the finely-chopped peanut brittle and stir it in with a plastic spatula. Remove the ice cream from the bowl with the spatula and put it into a freezer-safe box. Transfer to the freezer for 1-1½ hours to firm up.
  6. For the waffle batter, put the flour, salt, baking powder, cinnamon and sugar into a mixing bowl. Crack in the egg and add the melted butter and milk. Whisk together to make a smooth batter, then cover and chill.
  7. Make the butterscotch sauce by gently heating the butter, sugar and syrup together over a low heat until smooth. (Avoid boiling!) Remove from the heat and stir in the double cream.
  8. When ready to cook the waffles, brush the hotplates of our No Mess Waffle Maker with a little vegetable oil. Preheat according to the manufacturer’s instructions. Pour the batter onto the lower hotplate, until it’s level with the top of the raised parts. Close the lid and cook for 5-7 minutes, until golden. Cook a second batch in the same way, to give you 8 waffles.
  9. Serve the waffles stacked with the ice cream, scattered with the chunky peanut brittle and drizzled with butterscotch sauce.