To keep these colorful and craveworthy sandwiches cold, stack them inside a chilled serving vessel in a bowl filled with crushed ice.
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- Yields:
- 10 serving(s)
- Total Time:
- 40 mins
Ingredients
- 2 c.
all-purpose flour
- 1 tbsp.
sugar
- 1 tbsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 1/2 c.
low-fat buttermilk
- 2
large eggs
- 4 tbsp.
unsalted butter, melted
- 2
pints vanilla ice cream, softened
Multicolored sprinkles, for coating
Directions
- Step 1In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In second bowl, whisk together buttermilk, eggs, and melted butter until combined. Add buttermilk mixture to flour mixture; stir just until incorporated.
- Step 2Heat round waffle iron. Spoon heaping 1/2 cup batter onto waffle iron and cook until light golden brown, 5 to 6 min. Transfer to wire rack. Let cool.
- Step 3Scoop ice cream onto half of waffles, spreading evenly. Top with remaining waffles, gently pushing ice cream out to edges. Coat edges with sprinkles. Freeze until firm, 4 hr. and up to 2 days. Cut each waffle into 4 triangles just before serving.
If you have an odd number of waffles, cut one in half, spread with ice cream, and top with the other half.
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