Waffle Ice Cream Sandwiches
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Recipe Intro From itsleesa__
We're turning Ice Cream Bars from The Cheesecake Factory At Home into delightful waffle ice cream sandwiches. This recipe uses the ice cream bars in 2 ways. Half of the ice cream bars are chopped up to create a traditional ice cream filling, while the other half are folded into the batter of the waffles. This dessert is delicious, and so fun to make!
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Recipe Card
ingredients
- 4 Cheesecake Factory Ice Cream Bars
- 2 servings store-bought waffle mix, prepared according to package instructions
- 2 ounces dark chocolate
- 8/10 ounce freeze-dried strawberries
Method
Step 1
Chop 2 Cheesecake Factory Ice Cream Bars, and add to a small mixing bowl. Use a spatula or wooden spoon to break up the chopped bars until you achieve a spreadable consistency. Cover, and store in the freezer while you prepare the waffles.
Step 2
Chop the 2 remaining Cheesecake Factory Ice Cream Bars, and add to the prepared waffle batter. Mix gently to incorporate, leaving some pieces visible for a marbled effect.
Step 3
Preheat the waffle iron to medium, and lightly coat with cooking spray.
Step 4
Pour ½ cup of batter into the waffle iron and gently press the lid down. Depending on the machine, a sound may signal when the waffle is done. Remove the waffle, and place on a cooling rack. Repeat with the remaining batter.
Step 5
While the waffles cool, add the dark chocolate to a small, microwave-safe bowl. Heat on 45-second intervals, stirring between, until completely melted and smooth.
Step 6
Pour the freeze-dried strawberries on a large, rimmed plate and use the base of a jar or sturdy glass to press the strawberries into small pieces. Set aside.
Step 7
Remove the ice cream from the freezer, and divide into 4 scoops. Separate the waffles into 4 pieces, and stack each with a scoop of ice cream. Top each ice cream scoop with the remaining waffle pieces, and press gently.
Step 8
Dunk one corner of each waffle sandwich into the melted chocolate, and press with strawberry pieces. Enjoy immediately, or store in a parchment-lined airtight container in the freezer for up to 3 months.