I scream, you scream, we all scream for ice cream – waffle sandwiches!
Today we are celebrating National Waffle Day!
Move over cookies, waffles are here as your new favourite handheld ice cream container. They have pockets!
Sweet summer corn and fresh strawberries are a refreshing combo for ice cream sandwiches. Leftover corn on the cob from dinner? Make these waffles! Strawberries looking a little worse for wear? Make no-churn ice cream!
Watch us make this sweet summer pairing today straight from the Breville Showroom starting at 12:30pm using the Breville Smart Waffle Pro. Miss the action? Check it out here.
How to make Homemade Ice Cream Waffle Sandwiches:
- Make the ice cream 6-8 hours before serving
- Make the waffles and allow them to cool completely
- Build the sandwiches
- Enjoy immediately, or freeze for an additional 15 minutes to firm up
- If making and freezing ahead of time, place in the fridge 15 minutes before serving
Sweet Corn Waffles
Makes: 5 waffles
Ingredients
- 1-2 cups fresh corn kernels, cooked (preferably fresh from the cob!)
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1 ½ teaspoon baking powder
- ¼ cup baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 ¼ cup milk with 2 teaspoons lime juice or vinegar
- 2 eggs
Equipment
- Waffle iron
- Measuring cups
- Measuring spoons
- Liquid measure
- Mixing bowls
- Whisk
- Wooden spoon
- Stand mixer, optional
- Spatula
- Knife
- Cutting board
- Silicone or wooden tongs
Directions
Cut the corn from the cob and place it in a bowl. Melt the butter and pour over the corn.
In a bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar.
In a large liquid measure, whisk together the milk with vinegar (or buttermilk), and eggs.
Mix the dry and wet ingredients and then fold in the corn and butter.
Preheat the waffle iron and follow manufacturing directions. When done, place waffles on a wire rack to cool completely.
No churn ice-cream
Makes about 4 cups of ice cream
A restaurant secret that requires no churning at home! This ice cream recipe can be adapted to whatever you like - add chocolate, stewed fruit, or sprinkles! Try steeping and cooling the cream before whipping with lavender, tea, or nuts.
Ingredients
- 1 can of sweetened condensed milk
- 1 ½ cup whipping cream
- 1 teaspoon vanilla
- 1 cup fruit of choice (strawberries or peaches would go well with cornbread), diced and mixed with 1 tablespoon sugar
Equipment
- Stand mixer fitted with a whisk attachment or hand mixer
- Large bowl
- Measuring spoons
- Liquid measure
- Spatula
- Loaf or square pan lined with parchment paper or plastic wrap
Directions
Dice the strawberries and sprinkle with 1 tablespoon sugar. Allow to sit for 15-20 minutes.
Once the strawberries have macerated, whip the cream until stiff peaks have formed. Gently fold in the condensed milk.
Gently fold in the strawberries and their juice and transfer to a lined baking dish.
Cover and freeze for 4-6 hours, or until mostly firm.
If making waffle ice cream sandwiches:
Scoop and shape onto a waffle once firm, yet still malleable Cover with a second waffle. Freeze for 15-20 minutes. Slice in half and enjoy!