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Chef Megan Mitchell

Online Cookbook

Ice Cream Waffle Sandwiches

  • Complexity: medium
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Ice Cream Waffle Sandwiches


  • 2 large eggs
  • 2 cups AP flour
  • 1 tbsp. granulated sugar
  • 1 ½ tbsp. baking powder
  • Pinch of fine sea salt
  • 1 ¾ cup whole milk, preferably organic
  • ½ cup vegetable oil
  • 1 tsp. vanilla extract
  • Cooking spray
  • 1 pint salted caramel/or dulce de leche ice cream
  • 1 pint vanilla bean ice cream
  • 1 pint chocolate ice cream
  • 1 pint mint chip ice cream
  • 8 ounces dark chocolate bar, roughly chopped
  • 8 ounces white chocolate bar, roughly chopped
  • Sweetened, shredded coconut flakes, toasted
  • Mini chocolate chips
  • Various sprinkles
  • Roasted and salted peanuts, roughly chopped


  1. In a stand mixer fitted with a whisk attachment beat the eggs on high until light and fluffy.

    In a small bowl combine the flour, sugar, baking powder and salt. Mix together. In another small bowl combine the milk, oil and vanilla.

  2. Add the wet ingredients to the whipped eggs and mix. Slowly add in the dry and mix just until incorporated. Let sit for 5 minutes while the waffle iron heats up.

  3. Once the batter has rested and the iron is hot, spray with a little cooking spray. Using a 1/2 cup measure pour the batter in and close. Cook until brown and crispy and the waffle iron light shows ready. Cool on a cooling rack.

    (Makes 8-10 waffles, which then makes 16-20 sandwiches) 

  4. Once cool enough to handle, cut into 4 triangles. If you have a square iron, cut into squares.

  5. In a double boiler melt the chocolates separately.

  6. Using a large ice cream scoop, scoop out 1 heaping round of ice cream onto 1 waffle triangle and top with another. Dip into chocolates and garnish with your favorite toppings.

    Here are my combinations: Mint chip ice cream rolled in mini chocolate chips. Dulce de leche ice cream rolled in roasted coconut and drizzle with dark chocolate. Vanilla bean ice cream dipped in chocolate and covered in sprinkles. Chocolate ice cream rolled in chopped peanuts and drizzled with white chocolate.

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade

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