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Peach Lambic with Raspberry Coulis and a Toasted Waffle[ssba]

Belgian Beer Waffle Sundae

The Belgians do a couple things exceptionally well: Waffles and Beer. We’ve combined them for the ultimate ice cream sundae.



2 cups self-rising flour

1 bottle (12oz) beer (we like Triple Karmeleit)

½ cup unsalted butter, melted

¼ cup milk

2 eggs, separated

1 tablespoon honey

1 teaspoon vanilla extract


Lindemans Framboise Lambic Sauce (from

2 pints fresh raspberries

0.25 cup sugar

1 tsp lemon juice

2 tsp Lindemans Framboise Lambic


1 pint Peach Lambic ice cream




Begin with sauce. Combine raspberries and sugar in saucepan. Cook under low heat until raspberries are broken down – about 10 minutes. Remove from heat and add remaining ingredients. Strain to remove seeds. Set aside.

Preheat a waffle iron according to manufacturer’s instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp.

Cut waffles to desired size and place in a bowl. Drizzle 2-4oz Raspberry sauce over warm waffle. Scoop 1-2oz Peach Lambic ice cream on top. Serve immediately.