Why make one berry sauce when you can make two? This recipe starts the sauces and the waffle batter the day before. Four pints of fresh raspberries and half a cup of dried raspberries cooked down into one sauce. A pint of fresh blueberries and half a cup of dried blueberries into another. Both get vanilla bean paste, two teaspoons per sauce. Then yeast waffles, crisp on the outside and soft in the middle, assembled into sandwiches with ice cream.
The dried berries are the detail that makes this recipe different. Mixed into the fresh fruit, they absorb liquid and concentrate the flavour. The sauces end up thicker and more intense than anything you would get from fresh berries alone. Spooned over vanilla ice cream between two warm waffles, with the sauces set up as a bar so everyone builds their own.
Tips for Making Ice Cream Waffle Sandwiches
Start the sauces and batter the day before
Both sauces need time to cool and thicken. Make them the night before and store in the fridge. The yeast waffle batter also needs overnight rising for the best texture.
The waffles should be crisp on the outside and soft inside. Yeast batters produce a lighter, more bread-like waffle than baking powder batters.
Set up a build-your-own station
Cook the waffles, set out the two sauces, and have ice cream scoopers ready. Let people assemble their own sandwiches.
The waffles should be warm but not hot. Too hot and the ice cream melts before anyone takes a bite. Let them cool for a minute or two on a wire rack.
Ice Cream and Waffle Sandwiches with Blueberry and Raspberry Sauces
Total Time: 45 minutes
Yield: 8 triple decker sandwiches 1x
Description
A messy and delicious end of summer ice cream sandwich with a crispy waffle to hold all the sweetness together.
Ingredients
Units
- 4 pints fresh raspberries
- 1/2 cup dried raspberries
- 1 pint fresh blueberries, any stems and nasty berries discarded
- 1/2 cup dried blueberries
- 4 teaspoons vanilla bean paste, divided
Instructions
- Start the sauces and the waffle batter the day before.
- Prepare the yeasty waffles which are soft on the inside and very crisp on the outside.
- Set up a sauce bar and have ice cream scoopers ready.
- Assemble the sandwiches by placing ice cream between waffles and topping with sauces.
Notes
Yeast is a little living creature, and it needs special handling. You need warm water to activate it and get it started eating and bubbling, but if the water is too warm (more than 110°F), you’ll kill it and it simply won’t work at all.The water for your yeast mixture should be between 85°F and 100°F.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What is vanilla bean paste?
A thick paste made from vanilla bean seeds and extract. It has the flavour of vanilla extract with visible vanilla bean flecks. Four teaspoons total, divided between the two sauces.
Can I use frozen berries?
Yes for the sauces. Frozen berries release more liquid as they cook, so simmer a little longer to reduce. Fresh berries give a brighter colour and cleaner flavour.
Can I use store-bought waffles?
You can, but the yeast waffles are what make this recipe special. They are crispier and hold up better against melting ice cream than frozen waffles.
If You Liked This Recipe, You’ll Love These
- Just Like a Pancake: Blueberry Maple Ice Cream
- Potato Pancakes and Wild Blueberry and Apple Chutney
- Raspberry Pancake Sandwiches
- Vegan Pancakes and Chocolate Tahini Sauce with Blueberries
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