Belgian Waffle Ice Cream Sandwiches

Delicious ice cream sandwiches with Belgian waffles.

Course Dessert

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 76kcal

Author foodnessgracious

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.