Ice Cream Wafflewiches Recipe

Ice Cream Wafflewiches Recipe
Ice Cream Wafflewiches Recipe photo by Taste of Home
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Ice Cream Wafflewiches Recipe

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A wafflewich is a masterpiece of textures with chewy waffles, smooth ice cream, gooey caramel syrup and crunchy pecans. This is cold storage comfort food. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + cooling Cook: 5 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + cooling Cook: 5 min. + cooling

Ingredients

  • 24 frozen mini waffles, unseparated
  • 2 tablespoons butter
  • 1-1/2 cups chopped pecans
  • 2 tablespoons brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup caramel sundae syrup
  • 1-1/2 cups dulce de leche or vanilla ice cream

Directions

Toast waffles according to package directions; separate into mini waffles and cool completely.
In a large skillet, melt butter over low heat; stir in pecans, brown sugar, chili powder and vanilla. Cook and stir 4-6 minutes or until nuts are toasted. Transfer to a shallow bowl; cool completely.
To assemble, spread 1 teaspoon caramel syrup over a mini waffle; top with 2 tablespoons ice cream. Top with a second waffle, pressing to spread ice cream to edges. Roll sides into spiced pecans; place on a plate. Freeze, covered, until firm. Yield: 1 dozen.
Originally published as Ice Cream Wafflewiches in TasteofHome.com 2017

  • 24 frozen mini waffles, unseparated
  • 2 tablespoons butter
  • 1-1/2 cups chopped pecans
  • 2 tablespoons brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup caramel sundae syrup
  • 1-1/2 cups dulce de leche or vanilla ice cream
  1. Toast waffles according to package directions; separate into mini waffles and cool completely.
  2. In a large skillet, melt butter over low heat; stir in pecans, brown sugar, chili powder and vanilla. Cook and stir 4-6 minutes or until nuts are toasted. Transfer to a shallow bowl; cool completely.
  3. To assemble, spread 1 teaspoon caramel syrup over a mini waffle; top with 2 tablespoons ice cream. Top with a second waffle, pressing to spread ice cream to edges. Roll sides into spiced pecans; place on a plate. Freeze, covered, until firm. Yield: 1 dozen.
Originally published as Ice Cream Wafflewiches in TasteofHome.com 2017

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