The other day I went to lunch with a coworker and had a scoop of ice cream wrapped in a waffle. It was gluttonous and wonderful. I wanted to make my own version at home, so I made these caramel fudge waffle ice cream sandwiches. There was something about making them in sandwich form that made me feel a little better about eating them. Then I had to go ahead to dip them in chocolate!
Instead of making my own waffles and caramel, I used refrigerator biscuits and a jar of my favorite salted caramel sauce from Trader Joe’s. Not every single thing has to be homemade! I have to say, not only where the ice cream sandwiches pretty easy to make, but they were immensely satisfying. I’m so glad that I used a biscuit and not a sweet waffle. It may have been too sweet with the dipped chocolate. Of course, they made a bit of a mess, but it was oh so worth it.
Caramel Fudge Ice Cream Waffle Sandwiches
for the ice cream
- 1 ½ cups heavy cream
- 1 cup whole milk (, well chilled)
- ½ cup sugar (, divided)
- A pinch of kosher salt
- 1 teaspoon vanilla
- ½ cup salted caramel sauce + more to taste
- 5 large egg yolks
- 1 cup of your favorite hot fudge sauce
- One can of refrigerator biscuits
for the chocolate coating
- 20 oz dark chocolate (, chopped)
- 2 tablespoons canola oil
make the waffles
- Place the biscuit in the waffle maker and cook according to the manufacturers’ instructions. Set aside to cool completely.
make the ice cream
- Combine heavy cream, ¼ cup sugar, vanilla and a pinch of kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Add caramel and combine. Remove from heat.
- Whisk 5 large egg yolks, and ¼ cup sugar in a medium bowl until pale, about 2 minutes. You will feel like you’re whisking forever, so if you want, you can also use an electric hand mixer, or one of those old timey egg beater if you have one!
- Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard through a fine sieve (or colander) into a medium bowl set over a bowl of ice water. Stir in chilled whole milk; let cool, stirring occasionally.
- Process custard in an ice cream maker according to manufacturer’s instructions. As the ice cream begins to solidify pour in the hot fudge sauce. Be careful not to over churn! You don’t want it to blend in. Transfer to an airtight container; cover. Freeze until it can form a scoop, about 2 hours.
assemble the sandwiches
- Prepare a baking sheet with parchment paper. Place one large scoop of ice cream on the bottom of a waffle and top with another waffle pressing gently until the ice cream has reached the edges of the waffle. Place on the baking sheet and repeat with the remaining waffles. Cover with plastic and place in the freezer until firm.
make the chocolate coating
- Combine the chocolate and oil in a microwaveable save bowl and heat on high power in 30 second increments until the chocolate has melted but is not hot. Transfer the melted chocolate to a small deep bowl.
dip the sandwiches
- Take a sandwich and dip it half way into the chocolate and place back on the baking sheet. Repeat with the remaining sandwiches. Place in the freezer until the chocolate coating is firm. If you have any sandwiches left over, wrap them individually in plastic wrap.