Waffle Ice Cream Sandwiches

Waffle Ice Cream Sandwiches

Yield: ~ 6 sandwiches
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 20 minutes


For the Waffle:

  • 2 tablespoons unsalted butter
  • 2 tablespoons no-sugar-added almond butter
  • 1 tablespoon Swerve
  • ¼ cup unsweetened almond milk
  • ½ teaspoon vanilla
  • 1 egg, separated
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

To Finish the Ice Cream Sandwich:


  1. Preheat a waffle iron to low heat and brush with butter.
  2. In a small saucepan, combine the butter and almond butter.
  3. Place over medium-low heat and stir until melted.
  4. Add the melted mixture to a large bowl and stir in the Swerve, almond milk, vanilla, and egg yolk.
  5. Add the almond flour, baking powder, and salt to the mixture and stir until completely combined.
  6. In a medium, clean bowl, beat the egg whites until you reach stiff peaks.
  7. Fold the egg whites into the waffle batter.
  8. Add the waffle batter to iron and cook until waffles are browned and cooked through.
  9. Set the waffles aside to cool completely, then cut each into 4 pieces.
  10. Scoop about ¼ cup of ice cream onto half of the waffles.
  11. Smooth the ice cream so that it spreads evenly on the waffles.
  12. Top the ice cream with the remaining waffles.
  13. Place the ice cream sandwiches on a cookie sheet lined with parchment paper and place back in the freezer to harden for about 2 hours.