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Ice Cream Wafflewiches

Ice Cream Wafflewiches
  • Prep 30 min
  • Total 50 min
  • Servings 6

It doesn't get any sweeter than our homemade ice cream sandwiches made with waffles and dipped in melted chocolate. For some added flair, top with sprinkles and nuts. ...MORE+ LESS-

Cindy Rahe Cindy Rahe
May 27, 2013

Ingredients

Waffles

1 1/2
cups Original Bisquick™ mix
1/4
cup sugar
2/3
cup milk
1
egg
2
tablespoons canola oil
1
teaspoon vanilla

Coating

1
cup semisweet chocolate chips (6 oz)
1
tablespoon coconut oil

Filling and Garnish

Ice cream
Toppings such as candy sprinkles or chopped nuts

Steps

Hide Images
  • 1
    Heat waffle maker according to manufacturers’ instructions. Line cookie sheet with cooking parchment paper.
  • 2
    In medium bowl, stir together Bisquick mix and sugar. In 1-cup glass measuring cup, beat milk and egg with small whisk until well combined. Beat in canola oil and vanilla.
  • 3
    Spray waffle maker lightly with canola or olive oil cooking spray. Scoop about 1/4 cup batter into center of each waffle maker section; close lid. Bake until done (many waffle makers have a light or beep to alert you). Repeat with remaining batter. Cool waffles to room temperature. Place waffles on cookie sheet; freeze 15 to 30 minutes or until waffles and cookie sheet are cold.
  • 4
    Meanwhile, in medium microwavable bowl, microwave chocolate chips on High 30 seconds. Stir; repeat in 10-second increments until chocolate is melted. Stir in coconut oil. Place candy sprinkles and other desired toppings in shallow bowls or dishes.
  • 5
    Remove waffles from freezer. Dip each in chocolate; shake off excess. Dip or sprinkle with toppings; return to cold cookie sheet. Before coating hardens completely, move dipped waffle to sheet of cooking parchment paper or another spot to prevent pooling. Repeat with remaining waffles.
  • 6
    If necessary, place waffles in freezer to speed up hardening of chocolate. Once chocolate is hard, generously scoop ice cream on 1 waffle; top with second waffle to form sandwich. Serve immediately, or wrap and freeze for serving later.

Expert Tips

  • Since these sandwiches are free-form, using a levered ice cream scoop to scoop the batter ensures the waffles will be similar in size.
  • Freezing the waffles on the cookie sheet before dipping will make the chocolate set faster.
  • After dipping the cold waffles into the chocolate, return them to the cold cookie sheet and let them set a few seconds. Then move them to another spot, like a sheet of cooking parchment paper—this keeps the chocolate from pooling around the waffle.

Nutrition Information

No nutrition information available for this recipe

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