Peanut Butter Waffles with Chocolate Ganache, Curry-Banana Ice Cream, and Miso Caramel
 
Makes 4 to 6 servings
Ingredients
  • 1 cup (240 grams) soy milk
  • ¼ cup (56 grams) plus 4 teaspoons (20 grams) sunflower oil, divided
  • ¼ cup (64 grams) creamy peanut butter
  • 1 tablespoon (14 grams) firmly packed brown sugar
  • 1 tablespoon (14 grams) sesame oil
  • ½ teaspoon (2 grams) vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 2 teaspoons (10 grams) vegan egg replacer powder
  • ¼ teaspoon kosher salt
  • Ganache (recipe follows)
  • Curry-Banana Ice Cream (recipe below)
  • Miso Caramel (recipe below)
Instructions
  1. In a large bowl, whisk together soy milk, ¼ cup (56 grams) sunflower oil, peanut butter, brown sugar, sesame oil, and vanilla.
  2. In a medium bowl, sift together flour, baking powder, egg replacer, and salt. Add flour mixture to milk mixture, whisking until combined.
  3. Heat a waffle iron according to manufacturer’s instructions. Lightly brush iron with 1 teaspoon (5 grams) sunflower oil. Spoon batter into waffle iron, and cook according to manufacturer’s instructions. Repeat with remaining batter, lightly brushing iron with 1 teaspoon (5 grams) sunflower oil before each use. Refrigerate any remaining batter for up to 24 hours. To serve, smear waffles with Ganache. Place a scoop of Curry-Banana Ice Cream on top, and drizzle with Miso Caramel.
Notes
PRO TIP
Citrus juice is key for waking up the ice cream’s flavor. All Kate’s ice creams contain lemon or lime juice, but only add it when the mixture has fully cooled, otherwise it will have a flat, cooked flavor.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/peanut-butter-waffles-with-chocolate-ganache-curry-banana-ice-cream-and-miso-caramel/