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Chocolate Waffle Ice Cream Sandwiches

Chocolate waffle ice cream sandwiches made with rich dark chocolate buttermilk waffles that create crispy pockets around a cold, creamy mint chocolate chip or cookies-and-cream center. Assemble, drizzle with chocolate syrup, and serve immediately or freeze for a firmer, fudgy waffle sandwich bite.
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Prep Time 20 minutes
Cook Time 20 minutes
freezing 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate buttermilk waffles
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 cup buttermilk
  • 2 eggs
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Ice cream sandwich filling and serving
  • 0.5 gallon mint chocolate chip or cookies and cream ice cream
  • Chocolate syrup for serving

Equipment

  • 1 waffle iron
  • 1 wire rack

Method
 

Preheat and mix the dry ingredients
  1. Preheat the waffle iron until hot. In a bowl, whisk all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined, looking for no cocoa or flour streaks.
Make the batter
  1. Whisk buttermilk, eggs, vegetable oil, and vanilla extract together until smooth and glossy. Fold the wet mixture into the dry ingredients until just combined, stopping when the batter looks thick and uniform with no dry pockets.
Cook the waffles and cool
  1. Spoon batter into the hot waffle iron and cook until set with crispy edges. Look for the surface to spring back slightly when pressed and for steam to slow down before removing.
  2. Transfer the waffles to a wire rack and cool completely. Keep them flat so the pockets stay crisp and the center doesn’t soften.
Assemble the ice cream sandwiches
  1. Cut each waffle into 4 squares. Use firm, clean cuts so the waffle edges stay intact when filled.
  2. Sandwich a generous scoop of mint chocolate chip or cookies and cream ice cream between two waffle squares. Align the edges so the ice cream is centered and doesn’t squish out too far.
Serve or freeze
  1. Drizzle chocolate syrup over the top and serve immediately. Use a thin stream so it settles on the crispy waffle edges and forms glossy streaks.
  2. If you want a firmer texture, freeze the sandwiches for 1 hour. Place them on a tray so they hold their shape and become sliceable and cold in the center.

Notes

For the crispiest waffle sandwich, cool the waffles all the way before adding ice cream—warm waffles will melt the center. Store assembled sandwiches in the freezer in an airtight container for up to 2 weeks; thaw 5 minutes for easier biting. Freezer yes: freeze immediately after assembly. For a dairy-light swap, use a mint chocolate chip dairy-free ice cream option while keeping the waffle batter the same.