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.
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.
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)
Once cool enough to handle, cut into 4 triangles. If you have a square iron, cut into squares.
In a double boiler melt the chocolates separately.
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
©2020 Megan Mitchell