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Waffle Ice Cream Sandwiches

Waffle ice cream sandwiches with golden, crispy-edged buttermilk waffles and vanilla bean ice cream. Drizzle with maple syrup, then serve right away or freeze for a firmer, easy frozen waffle sandwich.
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Prep Time 20 minutes
Cook Time 20 minutes
freezing 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the waffles
  • 2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 cup buttermilk
  • 2 eggs
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 gallon vanilla bean ice cream slightly softened
  • maple syrup for drizzling

Equipment

  • 1 waffle iron

Method
 

Make the waffle batter
  1. Preheat a waffle iron. Whisk all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk buttermilk, eggs, vegetable oil, and vanilla extract together until smooth. Fold the wet mixture into the dry ingredients until just combined.
Cook and assemble
  1. Cook waffles according to waffle iron instructions until golden and crispy. Cool completely on a wire rack until no longer warm.
  2. Cut each waffle into 4 even squares. Sandwich a thick scoop of vanilla bean ice cream between two waffle squares and press gently.
Finish and freeze (optional)
  1. Drizzle maple syrup over the sandwiches for serving immediately. The syrup will soak into the waffle pockets and look glossy.
  2. For a firmer waffle ice cream sandwich, wrap the sandwiches and freeze for 1 hour. Keep them frozen until ready to eat, and note the ice cream will be scoop-stable and less messy.

Notes

For clean cuts and less melting, cool the waffles completely before assembling, and soften the vanilla bean ice cream only enough to scoop thickly. Store wrapped sandwiches in the freezer up to 2 months; thaw 5 minutes at room temperature for easier bites. For a lighter option, use reduced-fat vanilla ice cream (choose one with similar fat content) to keep the waffle-and-ice-cream texture close.