Maple Ice Cream Waffle Sandwich



20 min


7 hrs 50 min



Maple Ice Cream Waffle Sandwich

(Produced by: Aimee Nishitoba; Photography: Erik Putz; Food styling: Ashley Denton; Prop Styling: Madeleine Johari)

Turn your favourite sweet breakfast treat into a syrupy summer dessert with this ice cream sandwich.


  • 2 cups 35% cream
  • 3/4 cup maple syrup
  • 4 large egg yolks
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 16 frozen mini waffles , lightly toasted
  • maple syrup , for drizzling (optional)


  1. Ice cream: Whisk cream, maple syrup and egg yolks in a medium saucepan until combined. Set over medium. Simmer, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 min. (Make sure to scrape bottom, corners and side of saucepan often to keep mixture from curdling.)
  2. Stir in vanilla and salt. Transfer to a bowl. Chill in freezer until cream mixture is cold, about 1 hr.
  3. Scrape cold mixture into a pre-frozen ice cream maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Transfer to an airtight container. Seal and freeze until firm, about 6 hrs.
  4. To serve, scoop ice cream onto 1 waffle, and then flatten slightly. Drizzle with maple syrup, if desired. Sandwich with another waffle. Serve immediately.

Kitchen tip

You can also use standard-sized round waffles and cut each into quarters.