Ricotta Waffles with Strawberry Chia Jam and Maple Ice Cream

Ingredients

Maple Ice Cream

• 2 cups heavy whipping cream
• 14 ounce can sweetened condensed milk
• 3 tablespoons maple syrup

Strawberry Chia Jam

• 1 pound (16 ounces) strawberries, tops removed
• 3 tablespoons honey
• 2 tablespoons chia seeds

Ricotta Waffles

• 2/3 cup flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 1/2 cups Ricotta cheese, homemade, part-skim or whole
• 3 Eggs
• 1/2 teaspoon vanilla

Instructions

Maple Ice Cream

Prepare the maple ice cream by whipping the heavy cream in a stand mixer or with a hand mixer. Whip until stiff peaks form (approximately 3 minutes). Fold in sweetened condensed milk and maple syrup with a rubber spatula until well combined with whipped cream. Chill mixture in the freezer until firm (at least 2 hours).

Strawberry Chia Jam

Place strawberries and honey in a medium sauce pan and heat over medium-high heat. Bring to a boil and use a fork to mash up the strawberries. Once mixture has been brought to a boil, add in chia seeds and lower heat to a simmer for 5 more minutes. Jam will appear thick when finished. Jam can be stored in an airtight container for 2 weeks in the refrigerator.

Ricotta Waffles

Combine flour, sugar and baking powder in a medium bowl. Next combine ricotta, eggs and vanilla. Mix the wet ingredients into the dry ingredients. Note that the batter will be on the thicker side. Spray waffle iron with non-stick spray and add batter. Cook waffles until golden brown. Depending on the waffle maker, will take approximately 5-8 minutes.

To serve, place waffle on plate, top with 1/4 cup of strawberry chia jam and 1 scoop of maple ice cream.