Good Morning and Happy Monday, everyone!
We are in the midst of a three-day heat wave here in New England, with temperatures hitting the high nineties on Saturday, Sunday- and expected to do so again a little later on today. I don’t mind it at all- even if it means being a little sweaty and uncomfortable now and then, but it does make cooking/baking things- particularly things that need to stay cold- slightly trickier.
Case in point: these chocolate waffle and ice cream sandwiches I made yesterday afternoon prior to heading out to Western Massachusetts to meet a friend for dinner. As I tried to assemble the sandwiches, they were melting quicker than I could keep up- and more than once I had to pop them back in the freezer to get them more solid again before continuing sprinkling on the sauces and toppings.
But, they were worth it- since they were cold and delicious- and just what I needed on such a hot day!
And best of all? They’re pretty easy to make and completely customizable!
WHAT YOU’LL NEED:
- 2 cups all-purpose flour
- ⅓ cup cocoa powder
- ½ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2¼ cups whole milk
- 4 tablespoons butter, melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3 pints ice cream (any flavor you want! I used sea-salted caramel!)
- ½ cup caramel sauce
- ¾ cup chopped salted almonds
- ½ cup rainbow sprinkles
- ½ cup melted dark chocolate
READY? HERE’S WHAT YOU DO:
- MAKE THE WAFFLES: In a medium bowl, whisk the flour with the cocoa powder, sugar, baking powder and salt to combine.
- In a large bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Add the milk mixture to the flour mixture and whisk to combine.
- Preheat the waffle iron. Lightly spray the iron with nonstick spray. Ladle batter into the waffle maker. Prepare the waffles according to the manufacturer’s instructions, 3 to 6 minutes. Repeat until all the batter is used.
- Cool the waffles to room temperature, then cut each into quarters.
- ASSEMBLE THE SANDWICHES: Scoop ½ cup ice cream onto one piece of waffle and top with another to make a sandwich. Repeat with the remaining waffles and ice cream. Transfer the sandwiches to the freezer until very firm, at least 2 hours.
- Dip or garnish the frozen sandwiches as desired into your caramel sauce and/oror melted dark chocolate sauce.
- Return the sandwiches to the freezer until ready to serve.
I’d like to try these again with mint chocolate chip (an even colder, more refreshing flavor) and incorporate different toppings in, as well! Maybe when the weather isn’t bordering 100 degrees outside, though. That might make these a little easier to put together!
Here’s hoping you all have a great start to your week! I have plenty more to share in the coming days!
In the meantime- have you entered my Beach-themed Summer Giveaway? There’s still time!
xx
– Ashley –
Blondie Birdie 