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Ice Cream Waffle Recipe
Ash Tyrrell

Ice Cream Waffle Recipe

I still remember the first time I melted a scoop of ice cream into waffle batter just to see what would happen, and honestly, it changed my whole outlook on breakfast. The waffles came out golden, slightly sweet, and impossibly tender in the middle. I ended up shaping a few pieces into a cone and piling on whipped cream and sprinkles just for fun
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Total Time 22 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour: this is what gives the waffles their structure so don't swap it for a lighter flour or the batter may turn out too loose
  • 1 tablespoon baking powder: this is the ingredient that makes the waffles puff up and stay light instead of dense
  • ½ teaspoon salt: a small amount but it sharpens every other flavor in the batter
  • ½ teaspoon ground cinnamon: adds warmth and a cozy aroma while the waffles cook
  • 1 cup melted ice cream your favorite flavor: use a flavor with mix-ins like cookie pieces or caramel swirls for extra texture, and let it soften naturally or in short microwave bursts rather than fully liquifying it
  • 2 large eggs: these bind everything together and help the waffles hold their shape
  • ½ cup milk: adds moisture so the batter isn't too thick
  • ½ cup vegetable oil: keeps the finished waffles crisp on the outside
  • ½ teaspoon vanilla extract: rounds out the sweetness from the ice cream
  • Whipped cream banana slices, maraschino cherries, sprinkles, and syrup for topping

Method
 

  1. In a mixing bowl, stir together the flour, baking powder, salt, and cinnamon until fully combined. Set this bowl aside while you work on the wet ingredients. Keeping the dry mix separate at first helps everything blend evenly later.
  2. Scoop about a cup of ice cream into a microwave-safe bowl. Heat it in short bursts of 15 to 20 seconds until it turns soft and pourable but not completely melted into liquid. This gentle approach protects any mix-ins so they stay intact in the batter.
  3. In a larger bowl, whisk together the softened ice cream, eggs, milk, oil, and vanilla extract until smooth. The mixture should look creamy and slightly thick. This forms the flavorful base that gives the waffles their signature sweetness.
  4. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula. Stop as soon as the flour disappears into the batter. A few small lumps are completely normal and won't affect the final texture.
  5. Preheat your waffle iron according to its instructions, then lightly coat it with non-stick spray. A properly heated iron is what gives waffles that golden crust instead of a pale, soft exterior. Give it a few extra minutes if you're not sure it's fully warmed up.
  6. Pour about ¾ cup of batter onto the hot iron, close the lid, and cook for 3 to 4 minutes. Check for a deep golden color before removing each waffle. Repeat with the remaining batter until it's all used up.
  7. Once the waffles have cooled slightly, use a knife to cut one into a cone shape and slice circles from another. Arrange the pieces on a plate to resemble an ice cream cone. Top with whipped cream, banana slices, sprinkles, a scoop of ice cream, and a cherry.

Notes

  • I always leave any softened mix-in chunks right in the batter instead of scooping them out, since they melt in beautifully while cooking
  • I found that overmixing the batter makes the waffles tougher, so I stop stirring the moment the flour is incorporated
  • I like to test my waffle iron's timing with one waffle first, since every model runs a little differently
  • I always spray the iron again between waffles if I notice any sticking, especially with a sweeter batter like this one
  • I keep finished waffles warm in a low oven while I cook the rest of the batch, so nothing gets cold before serving