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Chocolate Waffle Ice Cream Sandwiches

Chocolate waffle ice cream sandwiches with rich dark chocolate buttermilk waffles that stay crisp, while mint chocolate chip (or cookies-and-cream) ice cream stays cold and creamy. This easy chocolate waffle sandwich method includes freezing for a firmer, fudgy bite.
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Prep Time 20 minutes
Cook Time 20 minutes
freezing 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate buttermilk waffles
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 cup buttermilk
  • 2 eggs
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
Ice cream & serving
  • 0.5 gallon mint chocolate chip or cookies and cream ice cream
  • Chocolate syrup for serving

Equipment

  • 1 waffle iron

Method
 

Make the batter & preheat
  1. Preheat the waffle iron. Whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt in a bowl.
  2. Whisk buttermilk, eggs, vegetable oil, and vanilla extract until smooth. Pour into the dry ingredients and fold just until combined, stopping as soon as no dry streaks remain.
Cook waffles & cool
  1. Scoop batter into the preheated waffle iron and cook until set with crispy edges. Transfer cooked waffles to a wire rack to cool completely.
Assemble ice cream sandwiches
  1. Cut each waffle into 4 squares. Sandwich a generous scoop of mint chocolate chip or cookies-and-cream ice cream between two waffle squares.
  2. Drizzle with chocolate syrup and serve immediately. Alternatively, freeze the assembled sandwiches for 1 hour for a firmer texture.

Notes

For clean, even stacking, make sure the waffles are completely cool before adding ice cream—warm waffles can melt the center too fast. Store in the freezer for up to 2 months, wrapped well; thaw 5–10 minutes for easier biting. For a dairy-free option, use a mint or cookies-and-cream non-dairy ice cream with similar texture and freeze as directed.