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Pumpkin Waffle Ice Cream Sandwiches

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 pieces
Calories 350
Delight in these homemade pumpkin waffle ice cream sandwiches, perfect for a cozy treat or special occasion.

Ingredients

For the Ice Cream

  • 1 cup heavy cream
  • 1 cup whole milk
  • 0.5 cup Stonewall Kitchen Organic Bourbon Barrel-Aged Maple Syrup
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 tablespoon bourbon (optional for a boozier ice cream)

For the Waffles

  • 1 large egg (slightly beaten)
  • 0.75 cup milk
  • 1 cup Stonewall Kitchen Pumpkin Pancake & Waffle Mix
  • 2 tablespoons unsalted butter (melted)

Optional

  • to taste toasted pecans

Instructions 

  • Whisk together all ice cream ingredients, pour into an ice cream maker, and freeze as per instructions. Transfer to a container and freeze for 4-6 hours.
  • Heat waffle maker, whisk egg and milk, add pancake mix and melted butter, and cook waffles until golden. Cool waffles.
  • Spread ice cream on half of the waffles, top with another waffle, and slice into quarters. Roll edges in toasted pecans if desired. Serve immediately.

Notes

For easier assembly, slightly soften the ice cream before spreading.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Ice Cream, pumpkin, waffles