Ice Cream Waffle Sandwich (Ice Cream Between Two Waffles)
The ice cream sandwich originally comes from the United States, where it was already popular at the end of the 19th century. Classically, ice cream was placed between two biscuits or cookies. Among modern variations, the waffle has also become an increasingly popular base, because its soft texture goes well with the frozen creaminess. This sweet treat is perfect as a summer delicacy, but it can also be served as a special dessert. As the smell of fresh waffles mixes with the sweet aroma of cold ice cream, it immediately evokes the summer days of our childhood. Tip: If you are preparing it for guests, you can prepare the sandwiches in advance and just take them out of the freezer before serving - so they will always be freshly chilled!
Ingredients for this recipe
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Preparation Steps
1
Melt the butter over low heat and let it cool slightly. Tip: Use lukewarm butter to avoid curdling the eggs.
2
In a mixing bowl, whisk the eggs. Add the sugar, milk, melted butter, and vanilla extract. Sift in the flour and baking powder, then mix until smooth and lump-free. Tip: Use a whisk or immersion blender for a consistent batter.
3
Preheat the waffle iron and lightly grease it with oil or butter. Pour in the batter and cook until golden brown, about 4-5 minutes. Tip: Don't make the waffles too thick, as the sandwich will be difficult to bite into.
4
While the waffles are cooling, remove the ice cream from the freezer and let it sit for 3-5 minutes to soften slightly for easier shaping. Tip: Use an ice cream scoop or the back of a spoon to form smooth, round discs.
5
Place a waffle on the bottom, scoop a portion of vanilla ice cream on top, and then press another waffle on top like a sandwich. Finally, sprinkle the edges with dark chocolate shavings. Tip: Place it back in the freezer for a short time to prevent the ice cream from melting before serving.
