blueberry waffle ice cream sandwiches with strawberry and chocolate sauces
Begin the day before or at least 5 hours ahead to allow for freezing time. I include an easy strawberry sauce recipe in the notes. You can use a purchased chocolate or hot fudge sauce or make a homemade version as desired. I am partial to the chocolate sauce on davidlebovitz.com and include that link below the recipe.
- 2 eggs
- 2 cups buttermilk or 2 cups milk + 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup salted butter melted and cooled
- 2 cups all purpose unbleached flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon EACH: kosher salt and ground cinnamon
- 1 cup fresh or frozen blueberries
- 4 cups (1 quart) ice cream, softened—strawberry, vanilla, or chocolate (or a combination
- Strawberry (below) and chocolate sauces for dipping
MAKE AND COOL WAFFLES:
Heat waffle iron. Beat the eggs using an electric mixer or by hand with a large whisk. Beat in buttermilk, vanilla extract, melted and cooled butter, flour, sugar, baking powder, baking soda, kosher salt and ground cinnamon.
Pour about ½ cup batter onto center of the hot, greased waffle iron. Sprinkle 10-12 blueberries evenly over the batter (about 2 tablespoons or 1/8 cup). Close waffle iron and bake until quite brown and crispy—about 6 minutes (Follow your waffle iron instructions.) Remove to rack and let cool completely.
FILL, FREEZE, AND SERVE ICE CREAM SANDWICHES:
Place a tray or large freezer-proof dish in the freezer to hold the sandwiches as you make them.
Trim waffles to create an even edge using kitchen scissors or a small, sharp knife. Cut the waffles into fourths along the dividing lines. Add ¼ cup or two very small scoops softened ice cream onto the triangle or square -–depending on the shape your waffle iron produces – and press with the scoop or a spoon to spread the ice cream evenly. Add another triangle or square on top, press down gently, and using a small offset spatula or butter knife, smooth the ice cream along the edges between the two pieces of waffle.
Wrap each ice cream sandwich in plastic wrap and place it in the freezer on the tray as soon as it’s made. Continue until all sandwiches are completed. Freeze four hours or overnight.
Serve sandwiches on small plates, spooning a tablespoon or two of each sauce onto the plate or onto the sandwich, as desired.
STRAWBERRY SAUCE RECIPE:
Use less (start with 2 tablespoons) or more sugar (increase to 1/3 cup) if your berries are lushly very soft and red-ripe sweet or on the green and hard side. The recipe is written for medium-ripe berries.
In a medium saucepan, bring all of the ingredients to a boil over medium-high heat. Reduce heat to low and simmer 5-10 minutes or until strawberries are very soft and tender. Taste and add sugar as needed. Remove from heat and cool completely. Puree in the food processor. Store covered in the refrigerator until needed.
COOK’S NOTE: No food processor? Mash the strawberry mixture while warm using a potato masher.
Copyright Alyce Morgan, 2019. All rights reserved.
- 1 quart (about a pound/16 ounces) strawberries, washed, hulled, and sliced
- Juice of a medium orange (close to ¼ cup)
- 1 teaspoon vanilla extract
- ¼ cup EACH water and granulated sugar