¼ cup Dollar Sweets 100s & 1000s
300g plain flour
2 tsp dry yeast
100g unsalted butter
UPSIDE DOWN ICE CREAM
2 waffle cones
¼ cup Dollar Sweets 100s & 1000s, tipped onto a small plate
60g white chocolate, melted
Combine all dry ingredients in a large bowl.
Melt butter in a small frypan over low heat. Once melted, remove from heat and whisk in milk. Allow to cool slightly before whisking in eggs.
Make a well in the centre of the dry ingredients and pour in the milk mixture. Stir well to combine, then cover with plastic wrap and sit in a warm spot for 30 mins to rise.
Preheat a waffle iron.
Fold through 100’s and 1000’s. Divide mixture into 6 equal portions. Spoon each portion into a waffle iron and cook according to manufacturers instructions.
To make upside down ice cream, dip top of waffle cones into the melted white chocolate then dip into the 100s & 1000s to coat. Allow chocolate to set. Fill cones with scoops of ice cream and serve each cone, upside down, on top of a stack of three waffles.