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Waffle Ice Cream Cake

Waffle ice cream cake with golden, crispy-edged waffle layers stacked with softened vanilla ice cream and maple caramel. It’s built in a springform pan, frozen until firm, then finished with whipped cream and fresh berries for clean, sliceable layers.
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Prep Time 30 minutes
Cook Time 20 minutes
freezing 6 hours
Total Time 6 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Waffles and ice cream layers
  • 8 standard waffles Store-bought or homemade, cooled completely.
  • 0.5 gallon vanilla ice cream Soften until spreadable.
  • 0.5 cup maple syrup For brushing between waffle layers.
  • 0.25 cup caramel sauce For drizzling over the whipped cream and serving.
  • 2 cup whipped cream Whip or use ready-made whipped cream for piping.
  • 1 fresh berries Use for topping the finished cake.
  • 1 maple drizzle Optional extra maple drizzle for finishing and serving.

Equipment

  • 1 springform pan
  • 1 mixing bowls

Method
 

Build the waffle-ice-cream stack
  1. Place a waffle on the bottom of a springform pan, then brush it with maple syrup for a glossy base layer.
  2. Spread a thick, even layer of softened vanilla ice cream over the waffle so it reaches the edges.
  3. Add another waffle layer, brush with maple syrup, and press lightly to help it adhere to the ice cream.
  4. Continue layering waffles and softened vanilla ice cream, brushing each waffle with maple syrup, until the pan is full and you end with a waffle layer on top.
Freeze until firm
  1. Freeze the layered cake for 6 hours, or until completely firm enough to slice.
Finish and chill again
  1. Pipe or spread whipped cream over the top of the frozen cake in an even layer.
  2. Drizzle caramel sauce over the whipped cream so it pools slightly in spots.
  3. Top with fresh berries and finish with a maple drizzle.
  4. Freeze for 1 more hour before releasing from the springform pan and serving.

Notes

For the cleanest slices, soften the vanilla ice cream just enough to spread—if it melts, the layers can slide. Store leftovers covered in the freezer for up to 1 week. Freezing is recommended (this cake is freezer-friendly). Dietary swap: use dairy-free vanilla ice cream to keep the same waffle-and-caramel layered texture (check that your caramel sauce is dairy-free if needed).