Serves 5 to 6
Forget vanilla ice cream. Our favorite fillings for these sandwiches turned out to be either dolce de leche or coffee ice cream. Butter pecan is another winner.
3/4 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder,
natural or Dutch process
1/2 cup milk
1/4 cup (packed) brown sugar
1/2 teaspoon instant coffee powder
1/2 teaspoon vanilla extract
1 pint dolce de leche or coffee ice cream
Equipment: Waffle iron
To make the waffles, in a medium bowl, mix the flour, granulated sugar, baking powder, and salt. Set aside.
Melt the butter in a small saucepan. Stir in the cocoa until smooth and hot. Gradually stir in the milk. Off the heat, whisk in the brown sugar, coffee powder, egg, and vanilla, stirring until the mixture is completely smooth. Pour over the flour mixture and stir until the dry ingredients are completely moistened.
Preheat the waffle iron. Make each waffle with 1/4 to 1/2 cup of batter (amount depends on your waffle iron), cooking just until steam stops rising from the sides of the iron. Place the cooked waffles on a rack to cool slightly and crisp.
Make the sandwiches while the waffles are still warm, or let the waffles cool and reheat them in a 350 degree F. oven for a few minutes before serving. To serve, press a scoop of ice cream between 2 waffle sections.
Unforgettable Desserts for Every Season
by Alice Medrich
160 pages; Paperback
$15.95 (US); $21.95 (CAN)
Recipe reprinted by permission.
This page created January 2006
Copyright © 1994-2017,