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    Home » Recipes » Chocolate

    Chocolate Cake Waffle Ice Cream Sandwiches

    Published: Mar 10, 2013 · Last modified: Jul 12, 2021 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 2 votes

    Super easy ice cream sandwiches made with just 2 ingredients: a doctored box cake mix and vanilla ice cream!

    Leslie eating a giant chocolate waffle ice cream sandwich

    Awesome Thing #1: They’re delicious, but not heavy.

    Awesome Thing #2: They’re easy to make.

    Awesome Thing #3: You’ll never want to eat store-bought boxes of ice cream sandwiches again.

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Chocolate Cake Waffle Ice Cream Sandwiches

    5 from 2 votes
    Super easy ice cream sandwiches made with a doctored box cake mix and vanilla ice cream!
    Print Recipe Pin Recipe
    Prep Time 3 hours
    Cook Time 5 minutes
    Total Time 3 hours 5 minutes
    Servings 12 servings (up to)

    Ingredients
      

    • 1 box Devils Food cake mix, plus ingredients according to the box - see note below
    • Oil or other nonstick spray
    • Vanilla ice cream

    Instructions
     

    • Preheat your waffle iron and spray nonstick spray.
    • Make cake mix according to the box directions, substituting plain yogurt for the oil and skim milk for the water. It's healthier, and frankly tastier!
    • Using a ½ cup measuring cup, scoop a "rounded" ½ cup of mix into your waffle maker.
    • Depending on how your waffle maker works, cook the waffle until it's cake-like. You don't want them to be crispy, but a cake-consistency. You'll be surprised how easily they pop out when they're done, and how well they stay together.
    • Lay each cooked waffle on a baking rack to cool, and then transfer them over to a sheet of wax paper on a cookie sheet. Keep adding a sheet of wax paper in between each layer until you've made them all.
    • Stick those bad boys in the freezer for a few hours.
    • When you take them out of the freezer a few hours later they'll still be soft, but they'll be firm enough to hold the ice cream. Now pile on as much ice cream as you want, and INHALE THEM. I dare you not to.

    Notes

    • I highly recommend substituting yogurt for oil, and skim milk for water.
    • Regarding serving sizes:
      12 servings = If you break each waffle into four pieces each.
      6 servings = If you break each waffle into half.
      3 servings = If you're like me, and you just plop whole waffles on top of each other.

    Nutrition

    Calories: 154kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 297mg | Potassium: 119mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1IU | Calcium: 54mg | Iron: 2mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!
    « Ground Turkey Stuffed Shells
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    Reader Interactions

    Comments

    1. Nick

      May 11, 2022 at 8:07 am

      5 stars
      LOL I remember us making these in VT! They were so good

      Reply
      • Leslie Kiszka

        May 22, 2022 at 9:17 am

        Haha, the good ol’ days!

        Reply

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    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

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