Ingredients
Equipment
Method
Make the chocolate waffle batter
- Preheat waffle iron until hot. The indicator should show it is ready before you add batter.
- In a mixing bowl, whisk all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt together. Whisk until the cocoa is evenly distributed with no dry streaks.
- In a separate bowl, whisk buttermilk, eggs, vegetable oil, and vanilla extract until smooth. Mix just enough to break up the eggs and fully combine.
- Pour the wet mixture into the dry ingredients and fold until just combined. Stop when the batter looks thick and no flour pockets remain.
Waffle and shape
- Cook the batter in the preheated waffle iron until set with crispy edges. Use the iron’s signals and look for a dry, firm surface.
- Transfer waffles to a wire rack and cool completely. The waffles should feel room-temperature and crisp, not warm or soft.
- Cut each waffle into 4 squares. Aim for clean cuts so the squares stack flat.
Assemble and freeze
- Place a generous scoop of ice cream between two waffle squares. Press lightly so the ice cream fills the center without overflowing.
- Drizzle with chocolate syrup and serve immediately, or freeze for 1 hour for a firmer texture. The ice cream should become scoopable and hold its shape after chilling.
Notes
Pro tip: cool the waffles fully before assembling—warm waffles melt the ice cream and cause sliding. Store assembled sandwiches in an airtight container in the freezer for up to 2 weeks; freeze yes. For a lighter swap, use mint chocolate chip ice cream made with reduced-fat or dairy-free base, keeping the waffle batter the same.