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Ice Cream Wafflewiches

Total Time

Prep: 20 min. + cooling Cook: 5 min. + cooling

Makes

1 dozen

A wafflewich is a masterpiece of textures with chewy waffles, smooth ice cream, gooey caramel syrup and crunchy pecans. This is cold storage comfort food. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ice Cream Wafflewiches Recipe photo by Taste of Home

Ingredients

  • 24 frozen mini waffles, unseparated
  • 2 tablespoons butter
  • 1-1/2 cups chopped pecans
  • 2 tablespoons brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup caramel sundae syrup
  • 1-1/2 cups dulce de leche or vanilla ice cream

Directions

  1. Toast waffles according to package directions; separate into mini waffles and cool completely.
  2. In a large skillet, melt butter over low heat; stir in pecans, brown sugar, chili powder and vanilla. Cook and stir 4-6 minutes or until nuts are toasted. Transfer to a shallow bowl; cool completely.
  3. To assemble, spread 1 teaspoon caramel syrup over a mini waffle; top with 2 tablespoons ice cream. Top with a second waffle, pressing to spread ice cream to edges. Roll sides into spiced pecans; place on a plate. Freeze, covered, until firm.

Nutrition Facts

1 ice cream sandwich: 213 calories, 15g fat (4g saturated fat), 17mg cholesterol, 151mg sodium, 19g carbohydrate (10g sugars, 2g fiber), 3g protein.

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