A fun and tasty way to celebrate summer with these Waffle Ice Cream Sandwiches!
When you don’t have a working oven or range, you’re faced with really having to think outside the box for recipes to add to the blog. Being its summertime has been my one saving, because who the heck wants to be making a lasagna or pot roast when your house is in the eighties?
No, no, no friends. My philosophy is that if you have two of something then a sandwich can be created. So that’s why I used Belgian waffles layered with soft creamy ice cream and salted caramel sauce to make the ultimate ice cream sandwich.
I’m a bit embarrassed at how easy these are to make but if you’re up for a challenge, then you can make your own waffles from scratch. Yeah…I’ll be right over there on my second waffle ice cream sandwich because this time store bought will take way less time to create than a scratch baked waffle.
Making your Ice Cream Sandwiches
The flavor of ice cream you use is completely up to you. I used Chocolate Chip from Tillamook because it’s awesome and it comes in a 1.75-quart container. Every other ice cream I looked at was 1.5 quarts which you can use in a pinch but,
Wait…that means thinner ice cream sandwiches. Let’s not go there!
I drizzled salted caramel sauce over the ice cream after spreading it out over the first layer of waffles. Any dessert sauce would work. See how adaptable this recipe is!
Don’t skimp on the choice of waffle, I love the ones with the sugary top and they must be square to fit perfectly in the baking pan.
You could add chopped nuts as well as melted dark or white chocolate over the surface of the ice cream sandwiches. Red blue and white chocolate would be awesome for July Fourth.
Check out these other fun recipes for summer!
Belgian Waffle Ice Cream Sandwiches
Delicious ice cream sandwiches with Belgian waffles.
- 12 square Belgian waffles
- 1 1.75 quart container of ice cream
- 3/4 cup salted caramel sauce
- 1/2 cup chocolate chips
Line a 13 x 9 x 3-inch baking pan with parchment paper making sure to leave an overhang.
Let the ice cream soften at room temperature for about 30 minutes. You can transfer it to a large bowl to speed up the process and mix it gently with a spatula until it becomes a spreadable consistency.
While the ice cream is thawing, toast each waffle. This is optional but I like the crunchy texture.
Once the waffles are cool, place six into the prepared pan in a 3 x 2 pattern.
Dump all of the ice cream on top of the waffles and spread out evenly.
Drizzle the caramel sauce over the ice cream
Place the remaining sic waffles on top of the ice cream and press down to make a good deal.
Cover with plastic wrap and place in the freezer overnight or at least4-5 hours until frozen.
Once the sandwiches are frozen, lift them out of the pan using the paper overhang and lay on a clean work surface.
Melt the chocolate in the microwave and add some olive oil to its too thick to drizzle.
Using a sharp knife cut the waffles into small squares and drizzle generously with melted chocolate.
Serve straight away or place back in the pan and then back in the freezer until ready.