Dipped Waffle Ice Cream Sandwich

How to Make

1 Cup
Birch Benders Classic Recipe Pancake and Waffle Mix
3/4 Cup
1 Tablespoon
1 Pint
Ice Cream, your favorite flavor - we used black raspberry
4 Ounces
Bittersweet Chocolate
2 Teaspoons
Coconut Oil
  1. Combine Birch Benders, water and oil.
  2. Prepare waffles according to your waffle maker’s instructions – but only fill the center of the well, to create a small round waffle. Make at least 12 waffles. We recommend scooping with a small levered ice cream scoop or 1/4 cup measure to ensure evenly sized waffles.
  3. Freeze waffles for at least one hour, and up to 4 days, in a freezer-safe zip top bag.
  4. Remove waffles from the freezer. Place on a parchment-lined baking sheet.
  5. Scoop ice cream onto half of the waffles. Using a knife or offset spatula, spread out ice cream into and even layer. Place sheet pan into the freezer.
  6. In a the top of a double boiler, melt together coconut oil and chocolate over simmering water, stirring occasionally. Once fully melted and evenly combined, remove top from heat.
  7. Remove sandwiches from freezer. Dip in chocolate mixture. Return to parchment lined sheet pan. Freeze an additional hour. Wrap individually in plastic once chocolate is set, and store in a freezer-safe plastic bag. Keeps up to one week.
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