Ice Cream Wafflewiches Food

MAPLE-NUT WAFFLEWICHES

Steps:

• In large bowl, whisk egg white until foamy. Whisk in maple syrup, vanilla and salt. Add pecans and sugar, tossing to coat. Place on a baking sheet lined with parchment.Bake in 225°F (110°C), stirring every 15 minutes, until crisp and coated, about 45 minutes. Let cool. (Tip: Store in airtight container for up to 1 week.)
• Meanwhile, in large bowl, combine flour, cocoa powder, baking powder, sugar, baking soda and salt. In separate bowl, whisk egg, milk, sour cream and butter. Add to flour mixture; stir just until blended. Using food colouring, tint batter red.
• Spray electric waffle iron with cooking spray. Heat iron to medium heat (steps reordered). Spoon amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.) Cook according to manufacturer's directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Let cool.
• Meanwhile, whip cream to stiff peaks.
• Place 2 scoops of ice cream onto 6 of the waffles. Top with remaining waffles, pressing to push ice cream to edges.Roll edges in maple-nut crunch. (Tip: Freeze for up to 1 hour.)
• Transfer each sandwich to a dessert plate. Top each sandwich with a dollop of whipped cream and remaining maple-nut crunch. Drizzle with maple syrup.

ICE CREAM WAFFLEWICHES

Steps:

• 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.

WAFFLE ICE CREAM SUNDAES

Steps:

• Heat waffle maker according to manufacturers' instructions. Line cookie sheet with cooking parchment paper.
• In medium bowl, stir together Bisquick mix and sugar. In 1-cup glass measuring cup, beat milk and egg with small whisk until well combined. Beat in canola oil and vanilla.
• Spray waffle maker lightly with canola or olive oil cooking spray. Scoop about 1/4 cup batter into center of each waffle maker section; close lid. Bake until done (many waffle makers have a light or beep to alert you). Repeat with remaining batter. Cool waffles to room temperature. Place waffles on cookie sheet; freeze 15 to 30 minutes or until waffles and cookie sheet are cold.
• Meanwhile, in medium microwavable bowl, microwave chocolate chips on High 30 seconds. Stir; repeat in 10-second increments until chocolate is melted. Stir in coconut oil. Place candy sprinkles and other desired toppings in shallow bowls or dishes.
• Remove waffles from freezer. Dip each in chocolate; shake off excess. Dip or sprinkle with toppings; return to cold cookie sheet. Before coating hardens completely, move dipped waffle to sheet of cooking parchment paper or another spot to prevent pooling. Repeat with remaining waffles.
• If necessary, place waffles in freezer to speed up hardening of chocolate. Once chocolate is hard, generously scoop ice cream on 1 waffle; top with second waffle to form sandwich. Serve immediately, or wrap and freeze for serving later.