American•indulgent

Chocolate Chip Waffle Ice Cream Sandwiches

Healthy Little Vittles recipe - American

Ingredients

Quantities are shown as originally provided.

2 cups gluten-free all purpose flour, (I used Bob’s Redmill 1:1 Baking Flour)
3/4 cup blanched almond flour
2 cups unsweetened almond milk
1.5 tbsp arrowroot flour/starch
1.5 tbsp baking powder
1/2 tsp salt
3 tbsp maple syrup
1 tsp almond extract
1/4 cup unsweetened applesauce
1/4 cup Earth Balance vegan butter, (melted)
1/2 cup vegan chocolate chips, (I used Enjoy Life)
perfectlyfree frozen dessert, (I used all three flavors, strawberry sundae, caramel cafe, fudge swirl)

1
Heat your waffle iron (I used a Belgian waffle iron)
2
In a medium-large bowl, whisk all the dry ingredients together, then add the wet and mix until well combined (save the chocolate chips for the very last step).
3
**NOTE: I add the butter in last so that it doesn’t harden back up
4
Gently fold in the chocolate chips
5
Spray your waffle iron with coconut oil (or other non-stick spray)
6
Depending on which waffle iron you have, add 1/4 cup of batter to each waffle well and bake until golden on the outside (I used about 3/4 cup per waffle and cooked each waffle about 3-4 minutes each)
7
Take your perfectlyfree frozen dessert out of the freezer about 10 minutes prior to making your ice cream sandwiches
8
Let the waffles cool on a baking sheet
9
Slice your waffles into desired shapes (in my case since I had a circular waffle iron, I sliced mine into triangles), take one waffle slice, fill with scoops of ice cream, then add another slice on top making a sandwich!
10
** Freeze leftovers in the freezer