These waffle ice cream sandwiches might be a treat for special occasions but they are still so worth making! This recipe, with homemade waffles, drizzled dulce de leche and filled with creamy ice cream will make you a believer!
To fill this with spectacular no-church ice cream, try my Amarena Gelato!
As things heat up outside, I’ve been looking around by kitchen for just the right treat. It has to be frozen, and of course it has to be ridiculously delicious.
How about an ice cream sandwich? They are the perfect hand-held treat on a hot summer day.
But I love to add a different twist, so this ice cream sandwich comes with a buttery homemade waffle. So good! And to really elevate this classic dessert, I’ve added drizzles of luscious dulce de leche.
Ice cream sandwich
For these treats, I decided to play on my favourite childhood treat-waffle cone ice cream. Remember how exciting these were where a child?
There is just nothing better, especially when the waffles are sweet and buttery. And these really go to the next level when drizzled with dulce de leche.
The dulce de leche does more than add a delicious, butterscotch flavour. It also creates a barrier between a waffle and ice cream that helps to prevent the waffle from going soggy!
These waffle ice cream sandwiches benefit from thicker, airy waffles that are slightly pliable. No one wants to have dense mouthfuls of waffle, but we do want them to hold together.
This recipe is simple and easy, because a complicated waffle recipe won’t really benefit these sandwiches. The one step you won’t want to skip is separating the egg yolks from the whites. By using them separately, you are able to get better, crispier edges.
Waffles also need quite a bit of butter to be really delicious, so don’t skimp on this ingredient! You’ll love these waffles when packed with ice cream, but they work just as well for breakfast with syrup and fruit!
Recipe tips and tricks
- Splitting out the egg yolks and whites might seem like an unnecessary step, but actually helps create a beautiful crips outer crust.
- Allow the ice cream to soften before attempting to spread it on the waffles.
- Butting the ice cream sandwiches into smaller pieces is best done when they are frozen. A firmer sandwich will result in a cleaner cut.
- Try swirling two flavours of ice cream to add a different twist. I find that fruity ice creams work the best!
More frozen desserts
- Cappuccino Daim Ice Cream Sandwiches
- Eton Mess Semifreddo
- Autumn Mississippi Mud Pie
- Blackberry and Pistachio Ice Cream Eton Mess
Waffle Ice Cream Sandwiches
For the waffles
- 2 cups / 250 g flour
- ¾ cup / 150 g sugar
- 3 ½ tsp baking powder
- 2 large eggs separated
- 1 ½ cups / 350 ml milk
- 1 cup / 250 g butter melted
- 1 tsp vanilla extract
- 14 oz /397g prepared dulce de leche or caramel I used 1 tin Carnation brand
- 35 oz /1 litre ice cream flavours of your choosing
For the waffles
- Separate egg whites from egg yolks.
- In a large bowl mix flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla and mix well.
- Stir into dry ingredients. Beat egg whites until stiff peaks form with an electric mixer, then fold into batter. Bake in a preheated waffle maker until golden. Makes approximately 10 dessert waffles. Cool waffles on a wire rack.
To assemble waffle ice cream sandwiches
- When waffles are cooled spread dulce de leche in a thin layer with a knife, then scoop ice cream on a waffle and top with another one. Freeze immediately. Repeat until all waffles are filled and freeze overnight.
- Cut waffles in half or quarters. Waffles ice cream sandwiches are best served after they’ve been out of the freezer for approximately 5-10 minutes.