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Waffle Ice Cream Sandwiches

Waffle ice cream sandwiches made with golden, crispy-edged buttermilk waffles and vanilla bean ice cream. Maple syrup soaks into the waffle pockets while the ice cream stays thick and scoopable, for a crisp-frozen 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: 420
Ingredients Equipment Method Notes

Ingredients
  

For the waffles
  • 2 cup all-purpose flour
  • 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
  • 0.5 gallon vanilla bean ice cream slightly softened
  • 1 maple syrup for drizzling

Equipment

  • 1 waffle iron

Method
 

Make and cook the waffles
  1. Preheat waffle iron until hot. Whisk all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk buttermilk, eggs, vegetable oil, and vanilla extract together until smooth. Fold the wet mixture into the dry ingredients until just combined and no dry streaks remain.
  3. Pour batter onto the hot waffle iron and cook according to the manufacturer’s instructions until golden with crisp edges. Visual cue: steam should be active but decreasing, and the surface should look dry and set.
  4. Transfer cooked waffles to a wire rack and cool completely. This prevents melting when you assemble the sandwiches.
  5. Cut each waffle into 4 even squares. Keep squares aligned so you can pair them for sandwiches.
Assemble and freeze
  1. Place a thick scoop of vanilla bean ice cream between two waffle squares and press gently to form a sandwich. Visual cue: ice cream should be visible at the edges without squeezing out too much.
  2. Drizzle with maple syrup right on top and serve immediately, or wrap and freeze for 1 hour for a firmer sandwich. Visual cue: after freezing, the waffle should feel crisp and the ice cream should slice cleanly.

Notes

Pro tip: cool the waffles fully before assembling so the ice cream doesn’t melt into soggy pockets. Store assembled sandwiches in the freezer (in a single layer, then bag) up to 2 weeks; thaw 5 minutes for easier bites. Freezing is best—do not refrigerate for long. For a lighter option, use vanilla bean ice cream made with reduced-fat or oat milk while keeping the waffle recipe the same.