Heat the french butter crepes and place the crepes on a plate as a base, top with red cherry filling, add a scoop of vanilla ice cream, to finish top with flaked almonds and cream.
Heat the french butter crepes and place the crepes on a plate as a base, top with apple mix, add a scoop of vanilla and honeycomb ice cream, drizzle with toffee sauce, to finish top with aerosol cream.
Heat the french butter crepes and place the crepes on a plate as a base, top with a scoop of lemon meringue ice cream, to finish top with crushed meringues.
Crookies! Made using Country Range Croissants and Cookie Pucks and drizzled with melted Chocolate Drops!
Heat the belgian waffles and place the waffles on a plate as a base and top with the sliced bananas, add a scoop of vanilla and honeycomb ice cream, drizzle the caramel sauce over the ice cream, banana and waffle, to finish top with biscoff crumble.
Heat the belgian waffles and place the waffles on a plate as a base and top with the sliced strawberries, add a scoop of white chocolate and wild berry ice cream, drizzle the strawberry sauce over the ice cream, strawberries and waffle, to finish top with crumbled meringue.
Heat the belgian waffles and place the waffles on a plate as a base and top with the sliced brownies, add a scoop of chocolate and mallow ice cream, drizzle the belgian chocolate sauce over the ice cream, brownies and waffle, to finish top with marshmallows.
Heat the belgian waffles and place the waffles on a plate as a base and top with the sliced brownies, add a scoop of white chocolate and wild berry ice cream, drizzle the belgian chocolate sauce over the ice cream, brownies and waffle, to finish top with aerosol cream and amarena cherries.
Drizzle glass with belgian chocolate sauce, add a scoop of vanilla and chocolate ice cream, top with kinder bueno pieces.
Drizzle glass with belgian chocolate sauce, add a scoop of vanilla and chocolate ice cream, top with aero, milkybar, rolo and honeycomb pieces.
Prepare jelly in advance, drizzle glass with raspberry sauce, add scoops of bubblegum ice cream and top with coloured sugar strands and aerosol cream.
Prepare jelly in advance, drizzle glass with strawberry sauce, add scoops of vanilla and strawberry ice cream and top with coloured sugar strands, aerosol cream and a waffer.
Drizzle glass with lotus sauce, add a scoop of vanilla ice cream, top with lotus biscuits.
