the mid-90s were for many things, mood rings, discmans, flannels tied around your waist, etc.,etc. but they were also for waffles and ice cream! i can't tell you how many birthday parties i attended that served them in lieu of cake, or for breakfast if it was a sleepover birthday. i was never really a big fan of ice cream cones, so the idea of a soft, warm waffle topped with melty ice cream was my dream. there were always toppings too: whipped cream, chocolate chips, hot fudge, nuts, etc. but i remember sticking to a generic version with maybe some sprinkles.
truth is, ice cream cones still are not my favorite vessel to eat ice cream out of. i much prefer a bowl of ice cream, or it sandwiches between two cookies, or in this case - waffles! yes, i'm bringing back my memories of waffles and ice cream, but i'm upgrading your waffle situation and offering you a dairy free ice cream instead - because there's an ice cream for that!
these waffles are my absolute favorite! they have a deep dark chocolate flavor, not overly sweet; and soft, but crisp enough to cradle the ice cream perfectly. and they're best served with this luscious dairy-free ice cream from Häaagen- Dazs. I grew up on Häaagen- Dazs, my parents never bought any other brands, ever. there were 2 flavors in our freezer at all times: chocolate-chocolate chip (for my dad and me), and vanilla swiss almond (for my mom and brother). and i imagine that the world is a happier place now that that they have a dairy-free line of ice creams including: coconut caramel, peanut butter chocolate fudge, and the one i'm using here: chocolate salted fudge truffle. this is the kind of ice cream i love to indulge in once in a while, it's rich, and velvety, just like traditional ice cream. and these sandwiches are the perfect treat to close out the summer with. i like making them ahead of time and freezing them for optimal coldness on these hot august days. i also love that they're portable - take them to picnic (and eat within a reasonable amount of time), a sweet snack for your kids, a late-night treat for your ice cream loving husband ;) . these delicious sandwiches know no bounds! and to save $2 when you buy 3 Häagen-Dazs or other participating Nestlé ice cream brands, click here for a coupon :)
happy last few weeks of summer, friends! xo!
this post was created in partnership with Häaagen- Dazs.. all opinions as always are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!
Dark cocoa waffle ice cream sandwiches | gf & df
- i like making the waffles ahead of time, keeping them in the fridge or freezer, and having them on-hand when we're need of a little summer treat.
- you could also assemble the sandwiches ahead of time and freeze them (as directed in the instructions below) for up to 1 week.
| makes roughly 8 large waffles and 14-16 sandwiches |
- 1 cup fine brown rice flour
- 1/2 cup raw cacao powder (or cocoa powder)
- 1/4 cup + 1 tablespoon coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk, at room temperature
- 2 pasture raised eggs, at room temperature
- 1/4 cup melted unrefined coconut oil, plus more for waffle iron
- 1 teaspoon pure vanilla extract
- two 14-ounce containers Häaagen- Dazs.Chocolate Salted Fudge Truffle Non-Dairy ice cream
- preheat your waffle iron.
- in a large mixing bowl, whisk together the flour, cacao powder (or cocoa powder), sugar, baking soda, and salt, breaking up any clumps. in a separate bowl, whisk together the almond milk, eggs, oil, and vanilla until combined. whisk the wet ingredients into the dry until combined (batter will be a little lumpy, that's ok!)
- brush your iron lightly with some coconut oil. pour a heaping 1/4 cup of batter into the center. use the back of the measuring cup to spread the batter out a bit, covering most of the waffle iron. cook according to the manufacturers instructions until slightly crisp. remove the waffle and let it cool, repeat with the remaining batter.
- to assemble. remove the ice cream from your freezer, and let it sit out for about 10 minutes to soften a bit (this depends on how warm your kitchen is). cut the waffles into fourths and lay them out on a clean work surface.
- take one waffle piece and scoop 2-3 portions of ice cream on it, top with the other half of waffle to make a sandwich. repeat with remaining waffles and ice cream.
- eat immediately, or store in an air tight container, lined with parchment paper (this prevents them from sticking to the container) in your freezer for up to 1 week.