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Waffle and Ice Cream Sandwich

We’re betting your guests won’t know what to do with themselves.

Ingredients

- 1 box Eggo Waffles

- 1 pint (14 oz.) Turkey Hill vanilla ice cream or your favorite flavor

- maple syrup

Optional: Creamy Peanut Butter

Step 1

Prepare the ice cream slices for easy assembly at time of serving.  Take ice cream out of the freezer and using a sharp chef’s knife (serrated or otherwise), starting from the bottom of the carton, cut vertically across into “slices”, about 2 inches deep. This will give you a round 2-inch deep slice of ice cream that will still have a slice of the cardboard from the carton around it. Cut with kitchen scissors, peel off carton piece and set on parchment paper. Repeat for another 4 discs and place on parchment (this should give you 5 sandwich slices). Put back into freezer until you’re ready to serve sandwiches.

Step 2

Fifteen minutes before you’re ready to serve, preheat oven to 400°F. Once ready to serve, place the Eggo waffles on a baking sheet and bake for 5-7 minutes, until golden brown (or just throw ’em in the toaster!).

Step 3

Once waffles are finished, take out, spread with creamy peanut butter, if you’re using it, and drizzle all of them with maple syrup, be liberal, as the syrup will be soaked into the Eggo waffle. Take out ice cream slices, assemble into the sandwiches and serve immediately.

Step 4

In a microwave safe bowl, microwave ½ cup maple syrup for :10 seconds. Put in a couple of pretty serving bowls and place on the table. This so your guests can drizzle more maple syrup on top if they’d like.

Step 5

Top it with whipped cream, strawberries and hints of chocolate.

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