Berry Basil Waffle Ice Cream Sandwich

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 8g protein
• 54g carbs
• 19g fat
• 4g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 tbsp fresh basil leaves, finely chopped
• 1 pint vanilla ice cream
• 1 1/2 cups fresh mixed berries
• 2 tbsp honey
• 1 tsp fresh lemon zest
• 8 extra basil leaves for garnish
• as needed nonstick cooking spray

Instructions

1. 1Preheat the waffle iron to medium and coat lightly with nonstick spray. Soften the vanilla ice cream on the counter for about 10 minutes so it is scoopable but not melting.
2. 2Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl combine milk, egg, melted butter, vanilla, and the finely chopped basil until blended.
3. 3Stir the wet ingredients into the dry just until a cohesive batter forms. The basil should be evenly flecked throughout for a light herbal aroma.
4. 4Cook thin, even waffles until pale golden and just crisp enough to hold shape, about 3 to 4 minutes. You want flexible rounds rather than ultra-thick Belgian waffles so they sandwich cleanly.
5. 5Transfer waffles to a rack and cool completely to room temperature; warm waffles will melt the ice cream too fast. If needed, trim edges with a round cutter for neat sandwich shapes.
6. 6Gently toss the mixed berries with honey and lemon zest in a small bowl and let them sit a few minutes so they become glossy and slightly juicy.
7. 7Place one cooled waffle on a plate, add a generous scoop of softened ice cream, press a second waffle on top, and gently squeeze so the ice cream reaches the edges.
8. 8Spoon the honeyed berries over and each sandwich, tuck in extra basil leaves, and serve immediately. For firmer sandwiches, freeze assembled stacks for 15 minutes before adding the berry topping.