Monster Ice Cream Sandwiches are a cute and yummy alternative to a waffle cone. A mini waffle maker makes the perfect 4-inch waffle. Fill them with your favorite ice cream and have fun munching on some monster ice-cream sandwiches.
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Monster Ice Cream Sandwiches Story
A while ago, I saw this super cute Eggo waffle-sized mini waffle maker. I love waffles. However, farmer Fred’s idea of the perfect breakfast is bacon, eggs, and corned beef hash. I rarely make waffles because I am the only one who eats them. I make up a small batch of the waffles, eat a few for breakfast, and freeze the rest later. We were out in Oregon visiting the Grandkids and stopped by an ice cream shoppe after a day at the beach. Their wonderful waffle cones inspired me to use my mini waffle maker to create some monster ice cream sandwiches. One of Farmer Fred’s favorite desserts is ice cream. I added a couple of the frozen mini waffles to create an ice cream sandwich. Farmer Fred now eats mini waffles, but only as ice cream sandwiches. p.s. he isn’t a fan of the sprinkles, though.
What Do You Need To Make These Monster Ice Cream Sandwiches?
Make The Waffles First:
I have used leftover breakfast waffles for the ice cream sandwiches, and they taste ok but not great. So I set out to make a better-tasting waffle for monster ice cream sandwiches, and this recipe is the result. The bottom line is that the sandwiches taste better when they are sweeter. After experimenting with different amounts of sugar, I decided that about 3/4 of a cup of sugar in most waffle recipes is a good amount. The rest of the ingredients include Milk, leavening (baking powder and baking soda), eggs, oil, and vanilla.
How Do I Get Crispy Waffles?
The secret ingredient in crispy waffles is cornstarch. Make sure you mix it into the flour before you add the liquid.
Assemble the Monster Ice Cream Sandwiches.
Pssst, I hide a secret ingredient in the middle of these sandwiches. It’s fresh berries. Raspberries, blueberries, and even strawberries are all a yummy surprise.
Let the Icecream soften a bit at room temperature, and use an ice cream scoop to add the ice cream to the waffle. Poke the fresh berries into the ice cream and add the top waffle. Roll the edges in your Monster Sprinkles.
Put the sandwiches back in the freezer for several hours before attaching the eyes and nose with a dab of frosting. If you don’t have frosting, cream cheese also works.
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- mini waffle iron
- 1½ cups All-purpose flour(200g)
- ⅓ cup cornstarch(40g)
- 1/2 tsp baking powder
- 1/2 tsp baking Soda
- 3/4 cup granulated sugar(150g)
- 1/2 tsp salt
- 1 cup milk(235ml)
- 1/3 cup vegetable oil(80ml)
- 1 large egg
- 1 tsp vanilla extract
- green and blue food coloring or dye free food coloring.
Ice Cream Filling
- 3 cups vanilla ice cream(500g)
- ¼ cup fresh blueberries(55g)
- monster sprinkles and giant candy eyeballs
- little bit of frosting to stick the eye's and nose on with
Make the Monster Waffles
- Waffle Batter
- Mix the Flour, Sugar, Corn Starch, Salt, Baking Powder, Baking Soda and set aside.
- In a separate bowl, mix the milk, egg, oil, and vanilla extract. Mix with a hand mixer on low.
- Add the flour mixture to the milk mixture and beat on low until just blended. The batter will be slightly lumpy still.
- Heat the Mini Waffle Maker.
- Split the batter into two bowls and color one bowl green and one bowl blue with liquid food coloring or dye-free, plant-based, powdered food coloring.
- Drop spoonfuls of the blue and green batter onto the waffle maker and cook until done. The cornstarch helps make the waffle crispy on the outside.
- Let waffles cool and freeze overnight on a tray
Make the ice cream sandwiches
- Add 1/2 to 3/4 cup of slightly softened ice cream to one waffle, poke 6 or 7 blueberries into the ice cream, and top with a second waffle. Place back in the freezer while you make the other ice cream sandwiches.
- Roll each sandwich in Monster sprinkles and place it back in the freezer. Freeze overnight or several hours until very firm.
- Before serving, remove a sandwich from the freezer and add two eyeballs and a nose to the top of the sandwich with a bit of frosting or cream cheese. Serve immediately.