Waffle Ice Cream Sandwich

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This Waffle Ice Cream Sandwich is rich and decadent. Paired with ice cream, these homemade chocolate brownie waffles are soft and chewy, and a nostalgic cool treat that will transport you back to summer as a kid as it melts and drips down your arm.

Prep Time10

Cook Time20

Freezing Time20

Course: Dessert

Cuisine: American, Canadian, north american

Servings: sandwiches

Calories: 479kcal

Author: Philip Lago and Mystique Mattai

Ingredients

½ cup salted butter
1 cup sugar
1 ½ cups dark chocolate
⅔ cup all-purpose flour
⅔ cup cocoa powder sifted if lumpy
¼ teaspoon sea salt
4 large eggs beaten
1 teaspoon vanilla

Instructions

Melt butter in a small saucepan over medium heat. Meanwhile, place the chocolate in a medium mixing bowl. Pour the butter over the chocolate, add vanilla, and stir until the chocolate is completely melted.
Pour the sugar into the chocolate mixture and stir until combined.
Add the flour, cocoa powder, and salt. Mix until combined. The battle will be very thick, almost like cookie dough.
Pour in the eggs and whisk until the batter is shiny, mostly smooth, and ribbony. It will resemble a thick cake batter or a typical brownie batter.
Preheat your waffle iron or pan. Use a large cookie scoop (3 tbsp) and arrange heaping scoops onto the center of each waffle quarter. Close the lid to the waffle maker and cook the waffles for 2-3 minutes, until they are fully cooked on the outside but still slightly gooey on the inside.
Carefully remove the waffles from the pan and arrange them in a single layer on a wire rack. Transfer them to the freezer for at least 15-20 minutes until cold and slightly hardened.
Arrange half the waffles on plates and place a scoop of your favorite ice cream on each. Place a waffle on top and squeeze it to fill all the crevices of the waffles and the ice cream starts to ooze out the sides. Eat immediately or place them back in the freezer to enjoy later.

Video

https://youtu.be/iN_t8vsWPk8

Notes

Scroll up to view a visual walkthrough of the recipe.

Chef's tips:

Cooking the waffles: when it comes to brownie waffles, it's better to slightly undercook the waffles than overcook the waffles. If you remove the waffles and the texture resembles cake, then reduce the cooking time by at least 30 seconds.

Soften the ice cream: if necessary, leave the ice cream out for at least 5 minutes to soften. This ensures the ice cream fills every pocket of the waffles, and makes pressing it into a sandwich easier.

Using brownie mix: Follow the instructions on the box, but double the eggs. Doubling the eggs helps the waffles hold their shape and prevents them from falling apart when removing them from the waffle maker.

Storage and freezing:

Make ahead: the waffles can be made a day in advance, left out at room temperature, then chill for 15-20 minutes before assembling the sandwiches.

Storage: store leftover or ready-made sandwiches on a baking tray, placed in the freezer for up to 1 day. Beyond that, store them in an air tight container for up to 1 week in the freezer.

Freezing: The waffles can be stored in a freezer bag for 1 month to be enjoyed with ice cream as needed. We do not recommend freezing assembled sandwiches for an extended period.

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