Chocolate Raspberry Waffle Ice Cream Sandwiches
Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!
Servings 8
Ingredients
Raspberry Frozen Yogurt
- 490 grams full-fat coconut yogurt homemade or store-bought, cold
- 144 grams granulated sugar
- 176 grams raspberry puree frozen
- salt and lemon juice to taste
Chocolate Waffles
- 60 grams dark chocolate
- 115 grams butter unsalted
- 2 large eggs room temperature
- 250 grams milk
- 1.5 teaspoon vanilla bean paste
- 192 grams sugar
- 124 grams unbleached all-purpose flour
- 30 grams cocoa powder sifted
- .5 teaspoon salt
- 6 grams baking powder
- 1 gram cinnamon
Chocolate Shell
- 180 grams dark chocolate
- 30 grams grapeseed oil or coconut oil
Garnish
- freeze-dried raspberry powder optional
Instructions
Make the frozen yogurt:
- In the bowl of a stand mixer, fitted with the whisk attachment, whisk together the yogurt and sugar until sugar is dissolved. Stir in puree, then add lemon juice and salt to taste.
- Add and churn the mixture to the ice cream maker according to manufacturer's instructions. Pour churned yogurt into a freezer-safe container, cover and freeze for 3 to 5 hours. You can skip the freezing and enjoy it as soft-serve.
Make the waffles:
- Over low heat, melt the butter and chocolate together in a small saucepan. Set aside to cool.
- Use a hand whisk to whisk the eggs until light and fluffy. Whisk in the milk and vanilla bean paste. Combine with the sugar.
- Sift the dry ingredients together and combine with the egg mixture until smooth.
- Cook according to your waffle's maker's instructions.
Make the chocolate shell:
- Melt chocolate in 10-second intervals in the microwave. Stir in oil until fully combined. Allow to cool.
Assemble the sandwiches:
- Use a cookie cutter to shape the frozen yogurt and sandwich between two waffles. Dip in chocolate, allow a few seconds to set, then wrap and return to the freezer until ready to enjoy.