For the last Sweet Snacks of the spring session, we made Chocolate Waffle Ice Cream Sandwiches. And yes, it was as good as it sounds.
I used Alton Brown's recipe to make the chocolate waffles. I only made half a recipe at time which made about 6 waffles. (How did I halve the called-for three eggs? One egg and a yolk. It seemed to work ok.)
We mixed the dry ingredients:
Then the wet ingredients:
Then we mixed them together and took them over to the waffle irons. I was lucky to have two of these; I borrowed one from another staff member.
To add the ice cream, I took a container of Edy's Slow Churned, put it on its side, and used a big knife to cut about half an inch off the top of the container. I popped out the resulting round of ice cream and placed it between the two waffles.
|The ice cream, halfway through the program. It's been cut down a little bit at this point...|
I cut the resulting ice cream sandwiches into triangles and TA DA!: ice cream sandwiches for everyone!
I chose to do a recipe that had a lot of ingredients so that everyone would get a chance to measure something and mix it in. You could also, I presume, use regular just-add-water waffle mix, but that doesn't seem as exciting. Even with all the ingredients that went in to this and making two sandwiches (four waffles) per group, it only took about 20 minutes per group of ten. I love how many times I hear "oh, hey, we can make this at home!"