Ice Cream for Breakfast? Waffle on It!

As a kid, your parents probably warned you against eating ice cream for breakfast. But who doesn’t deserve a sweet morning treat every once in a while?

Although scarfing down a full pint of Cold Cow first thing in the morning might not be the best way to start your day, ice cream has a place at the breakfast table in moderation, especially when it’s paired with waffles.

There’s nothing quite like the combination of a warm, crispy waffle and ice cold, super premium ice cream--especially our Pecan Stampede or Udderly Vanilla flavors!

Over at sweets and baking blog Love from the Oven, we found a terrific idea for some minimal effort waffle ice cream sandwiches:

To make my Waffle Ice Cream Sandwiches… I toasted my waffles in my oven, so that I could do a number of them all at once.   I’m not sure why I’ve never made them this way before, if you are making up more than two waffles this is a great way to go and only takes a few minutes.   After toasting my waffles so that they were nice and crunchy, but not too crunchy (there is a fine waffle line you know), I let them cool on a wire rack.    While I think that the warm waffles with cold ice cream could create an amazing a la mode experience, given it’s still 108 here in Phoenix, I figured cool waffles would be easier to work with.    I let them cool for about an hour, then simply scooped out some vanilla ice cream onto my Eggo Wafflers and made them into ice cream sandwiches.  While you could totally stop right there and have a fabulous creation, I always like to take it one step further… sprinkles… and mini chocolate chips!

But waffles don’t always have to be eaten at breakfast time. For a treat you can enjoy any time of day, or, if you’re feeling a little more ambitious, try making your own waffle cones! The Rookie Cook featured a simple recipe that’s sure to please:

Yield: 6 cones

Adapted from: Chef's Choice recipe book

1 egg

1 egg white

1/4 teaspoon salt

1/4 cup sugar

2/3 cup all purpose flour, sifted

2 Tablespoons butter, melted and slightly cooled

1. In a bowl, mix eggs and salt together until combined.  Using a mixer, slowly beat in sugar on high until completely mixed and eggs have lightened in color (1-2 minutes).
2. Pour in the flour and mix until all flour is wet.  Then whisk on medium again just until lumps are out of the mixture.  Pour in the cooled, melted butter and stir to combine.
3. Spoon 2-3 Tablespoons onto a preheated waffle cone iron and cook according to directions. (Alternatively you can use a panini press)
4. Remove the waffle quickly and place on a towel.  Immediately roll the waffle around cone form and hold to secure shape.  You can use the towel to help you roll because it will probably be too hot to touch.  Pinch the bottom of cone to seal it while it is still hot.  (This step must be done very quickly while the waffle is still hot, otherwise it will not shape correctly.)  Make sure to keep holding the cone until it is slightly cooled so that it retains its form.  Fill with ice cream!

*If you do not have a waffle cone iron, you can bake them in the oven instead.  Preheat the oven to 350°.  Place 2-3 Tablespoons of batter on a silpat or parchment lined baking sheet.  Spread the circles as flat as you can.  (You will probably only get 2 waffles per baking sheet.)  Bake for 10-15 minutes, or until waffles are a golden brown color.  Proceed to step #4.

And remember, if you need some Udderly Vanilla, Pecan Stampede,, or any other super premium Cold Cow flavor, you can order some online straight to your door or find a retailer near you!