Waffle Ice Cream Sandwiches



Once again it is time to team up with my crazy blogging friends for our monthly group post. This time we have chosen ICE CREAM!! 🙂 Please make sure you follow the links at the end to check out what the other ladies have going on in their kitchens. I Scream You Scream We All Scream ICE CREAM!! 😉

Line one cookie sheet with parchment paper and set aside. Preheat your waffle iron.


2 cups flour

3/4 cup sugar

3-1/2 tsp baking powder

2 eggs, separated

1-1/2 cups milk

1 cup butter, melted

1 tsp vanilla

In a bowl combine flour, sugar, and baking powder. In another bowl beat egg yolks then add milk, melted butter and vanilla whisk together well.

Stir wet ingredients into dry ingredients just until combined.

In bowl of mixer add egg whites and beat until stiff peaks form. Fold egg whites into batter,

Bake in a preheated waffle iron according to your waffle irons directions until golden brown. Let waffles cool completely. Makes about eight square waffles.

Chocolate Ganache

4 ounces semi sweet chocolate chips

1/2 cup heavy whipping cream

1 Tbsp butter

In a heat proof bowl place chocolate chips. In a small sauce pot bring heavy cream and butter to a slow boil and then pour over your chocolate chips. Stir until smooth and let cool completely.


8 scoops of your favorite Ice Cream store bought or homemade

Easy Vanilla Ice Cream

2 cups Heavy Cream

2 cups Whole Milk

3/4 cup Sugar

2 tsp Vanilla

pinch of salt

Whisk all ingredients together, until sugar dissolves. Pour into bowl of ice cream maker and freeze according to your ice cream machine instructions. After ice cream is made place in a tupperware container and freeze till ready to use.


1 banana sliced thin (optional) or you can change to the fruit of your choice

sprinkles for decorations

Cut your waffles in half. Fill with a scoop of ice cream and banana’s or fruit of your choice. Place other half of waffle on top. Dip one side of your ice cream sandwich in chocolate ganache, roll in your sprinkles and place on prepared cookie sheet. Place in freezer to set and ENJOY!! 🙂



BAKED ALASKLICIOUS from The Rowdy Baker http://www.therowdybaker.com/?p=3753


PEANUT BUTTER and CHOCOLATE AVALANCHE from Tampa Cake Girl http://tampacakegirl.wordpress.com/2015/06/Frozen-Peanut-Butter-And-Chocolate-Avalanche/


BLUEBERRY CHEESECAKE ICE CREAM from Moore or Less Cooking http://mooreorlesscooking.com/2015/06/blueberry-cheesecake-ice-cream/


EASY CHOCOLATE ICE CREAM from Cooking from a SAHM http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream.html


BROWN SUGAR CINNAMON ICE CREAM SADWICHES from Hun,What’s for Dinner http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html


Easy Berry Cake Fillings


These easy fillings are great to use in cakes and/or pastries. The dark is a very berry which is a medley of strawberries, black berries, raspberries and blueberries. The lighter in color is raspberry. They can be store in the fridge for 3-4 weeks or in the freezer for 3-4 months. Each batch makes about a cup of filling.

2 cups frozen berries of your choice

1/2 cup sugar

2 Tbsp cornstarch

1-1/2 Tbsp water

In a medium heavy bottom pot and on medium high heat, place berries in your pot and let boil down. Once berries are boiled down add sugar, stir till combined and bring back to a boil. In a small bowl mix cornstarch and water, it will be thick but stir until combined well you do not want any lumps. Add cornstarch mix to your pot and and stir constantly for about a minute until combined and your fruit filling becomes thick. Remove from heat and place in a mason jar, let cool. ENJOY!! 🙂

Cookies and Cream Ice Cream Cake


Preheat oven to 350 Degrees. Grease and flour two 9 inch round cake pans,set aside. Line a third 9 inch round cake pan with parchment paper.

Filling (ice cream layer)

1 container (1.5 quarts) cookies and cream ice cream, softened

In the one 9 inch round cake pan that is lined with parchment paper place softened ice cream inside and with back of a large spoon or rubber spatula spread and fill pan with ice cream and then place in the freezer.

Chocolate Cake

2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1/2 cup veggie oil

1 cup milk

2 tsp vanilla

1 cup boiling water

In bowl of mixer place, sugar, flour, cocoa powder, baking powder, baking soda and salt, mix until combined well. Add eggs, veggie oil, milk and vanilla mix on medium for 3 minutes, Carefully stir in 1 cup boiling water by hand.

Pour into prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Remove from oven and set on wire racks in pan and let cool 10 minutes. Remove from pans and let cool completely.

Whipped Cream Frosting

In a cold bowl of mixer with a cold whisk attachment

1 cup heavy cream

2 Tbsp powdered sugar

1 tsp vanilla

Whisk on medium high until you get a stiff whipped cream

Dark Chocolate Ganache

4 ounces dark chocolate, chopped

1/2 cup heavy whipping cream

1 Tbsp butter

Place Chocolate in a heat proof bowl. In a small pot heat heavy cream and butter to a slow boil. Pour cream mixture over chocolate and stir until smooth. Let cool to room temperature

Assembly and Extra’s

8-10 oreo cookies

Place one layer of cake on cake board and then place your “ice cream’ filling layer on top. On top of the ice cream place your second layer of cake. Frost with whipped cream frosting and place in freezer for 20-30 minutes. This is the perfect time to start ganache. Pour ganache over the top of cake. Decorate with extra whipped cream frosting and oreo cookies. Keep in freezer until ready to serve and ENJOY!! 🙂