Beware: these Eggo waffle ice cream sandwiches may start a fight at the dinner table. A simple breakfast from our childhood combined with a resurging love for ice cream sandwiches make this one genius maple-icious dessert. It’s ready in minutes and when you serve it, we’re betting your guests won’t know what to do with themselves.
Leggo My Maple Eggo Ice Cream Sandwich
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Prep Time
Cook Time
Total
Servings
Ingredients
- 1 box Eggo Waffles (they typically come in packs of 10)
- 1 pint (14 oz.) Haagen Dazs Vanilla ice cream or your favorite vanilla
- maple syrup
- Optional: Creamy Peanut Butter
Let's go
- Prepare the ice cream slices for easy assembly at time of serving. Take ice cream out of the freezer and using a sharp chef’s knife (serrated or otherwise), starting from the bottom of the carton, cut vertically across into “slices”, about 2 inches deep. This will give you a round 2-inch deep slice of ice cream that will still have a slice of the cardboard from the carton around it. Cut with kitchen scissors, peel off carton piece and set on parchment paper. Repeat for another 4 discs and place on parchment (this should give you 5 sandwich slices). Put back into freezer until you’re ready to serve sandwiches.
- Fifteen minutes before you’re ready to serve, preheat oven to 400°F. Once ready to serve, place the Eggo waffles on a baking sheet and bake for 5-7 minutes, until golden brown (or just throw ’em in the toaster!).
- Once waffles are finished, take out, spread with creamy peanut butter, if you’re using it, and drizzle all of them with maple syrup, be liberal, as the syrup will be soaked into the Eggo waffle. Take out ice cream slices, assemble into the sandwiches and serve immediately.
- In a microwave safe bowl, microwave ½ cup maple syrup for :10 seconds. Put in a couple of pretty serving bowls and place on the table. This so your guests can drizzle more maple syrup on top if they’d like.