Happy National Ice Cream Day! One way we love to enjoy ice cream is when it’s sandwiched between two waffles, then dipped or drizzled in chocolate. Doesn’t that sound amazing?
Start by laying your waffles in a single layer on a parchment paper-lined baking sheet – or onto another flat surface, like a plate, that will fit in your freezer. Pop this in the freezer for about 5 minutes, to get them nice and cold. You can use any waffle for these sandwiches, but our tip to make these treats easier: use store bought frozen waffles! Be sure to toast them before freezing them on the baking sheet.
Meanwhile, take your ice cream out of the freezer and let it soften for 5 minutes.
Spread ½ cup ice cream on one waffle, then top with another waffle. I like to measure out my ice cream into a shallow, round measuring cup, then use a spatula to drop it onto the waffle. This way, it’s already mostly in the shape it needs to be. Lay another waffle on top, and press lightly to push the ice cream out to the edges. Transfer back to the baking sheet and repeat with remaining waffles and ice cream. Freeze for 2 hours until ice cream is hard.
While waffles are in the freezer, put chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high for 1 minute, and stir. Continue to microwave in 30 second increments, stirring in between, until chocolate is melted and smooth.
Remove waffles from the freezer and slice in half with a sharp knife.
Dip sandwich halfway in melted chocolate, letting the excess drip off. Sprinkle toppings on immediately, working quickly, as chocolate hardens quickly on the cold sandwich. Place back onto the baking sheet and repeat with remaining sandwiches. Freeze for 30 more minutes until everything is cold and solid.
Waffle Ice Cream Sandwiches
2 ½ cups ice cream, softened
1 cup semi-sweet chocolate chips
2 tablespoons coconut oil
Various toppings, such as chopped nuts, toasted coconut, mini chocolate chips, colored sprinkles, etc.
Line a baking sheet or plate with parchment paper. Lay waffles in a single layer on the baking sheet and freeze for 5 minutes.
Remove ice cream from freezer for 5 minutes to soften slightly. Spread ½ cup ice cream on 5 of the waffles, then top each with another waffle. Press lightly to push the ice cream down and out towards the edges. Place back on baking sheet and freeze for 2 hours, or until ice cream is hard.
Put chocolate chips and coconut oil in a microwave-safe bowl, and microwave on high for 1 minute. Stir, then continue to microwave in 30 second increments, stirring in between, until chocolate is melted and smooth. Set aside.
Remove sandwiches from the freezer, and slice in half with a sharp knife. Dip each sandwich halfway into the chocolate and let the excess drip off. Immediately sprinkle with desired toppings, and place back onto the baking sheet. Repeat with remaining sandwiches. Place back in the freezer for 30 minutes to harden.