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When it’s hot and your sweet tooth demands attention, these Waffle Ice Cream Sandwiches (Make-Ahead & Freezer-Ready) are the summer treat that delivers. Think crispy cornmeal waffles hugging slabs of creamy Neapolitan ice cream, rolled in sprinkles or salty chopped nuts, and frozen to nostalgic perfection!
Other favorites of mine that also make for cool Fourth of July desserts include this deliciously patriotic All American OREO Coconut Cream Pie or nostalgic Brooklyn Egg Creams and Classic Black & Whites!
Table of Contents
- A Short Backstory, With Sprinkles on Top
- Reasons to Chill Over These
- What You’ll Need (Besides a Freezer)
- Variations
- Stack, Slice, and Sprinkle
- How to Serve Them Like You’ve Got a Planner on Payroll
- Expert Tips
- Cool Recipes to Serve When It’s Hot
- Waffle Ice Cream Sandwiches (Make-Ahead & Freezer-Ready) Recipe
A Short Backstory, With Sprinkles on Top
Waffle ice cream sandwiches aren’t exactly new—but they’ve never looked (or tasted) this all-American. While the ice cream sandwich as we know it dates back to early 1900s New York, sandwiching it between homemade waffles adds texture, nostalgia, and a little Southern charm. For me and mine, it’s a great treat that is far more unique than our typical waffle cone with a scoop of ice cream!
We’re not claiming these came out of the Lowcountry of South Carolina but pairing them with Buttery Crisp Cornmeal Waffles and serving them on the Fourth of July might just make you a hero in red, white, and blue!
Reasons to Chill Over These
- Waffles hold their shape and add crunch thanks to cornmeal in the batter.
- Freezer-friendly: Assemble ahead and freeze until ready to serve.
- Customizable: Use homemade or store-bought waffles, switch out the ice cream flavors, and dress them up with nuts, cookies crumbs, or jimmies.
- Kid (and grown-up) friendly: No utensils needed, and no shame in licking your fingers!
What You’ll Need (Besides a Freezer)
This recipe uses simple pantry staples and a few sweet extras.
- Cornmeal waffles – homemade for best texture and flavor, round or square.
- Neapolitan ice cream – a block or tub you can slice through.
- Real maple syrup – drizzled or brushed on for light sweetness and structure because we’re freezing it.
- Decorations – colorful sprinkles or lightly salted chopped nuts.
See recipe card for full information on ingredients and quantities.
Variations
- Use chocolate chip waffles or even store-bought frozen waffles.
- Swap Neapolitan for coffee, vanilla bean, or dulce de leche.
- Roll in mini candies or chocolate chips, crushed cookies, or toffee bits.
Stack, Slice, and Sprinkle
Triple a batch of my Buttery Crisp Cornmeal Waffles, then gather the ingredients for this recipe. Line 2 baking sheets with parchment and place into the freezer for 30 minutes before beginning. Warm your serrated knife by placing it in a pitcher of warm water until ready to slice the ice cream.
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Freeze the Waffles
Lay 10 freshly made and completely cooled (use a wire rack when cooling to retain crispness) waffles on one of the frozen baking sheets. drizzle each waffle with a thin layer of maple syrup (or brush from edge to edge with a pastry brush), about a half tablespoon each. Replace the remaining freezer baking sheet with the waffle baking sheet. Freeze the waffles for 30 minutes while you slice the ice cream.
2
Slice
Dry the serrated knife with a clean towel, then turn the carton on its side. Slice the ice cream into 5 thick cross-sections, aiming to capture all three flavors—strawberry, chocolate, and vanilla ice cream—in each slice.
For square waffles, choose rectangular boxes; for round waffles, go with cylindrical containers. The ice cream shown here isn’t a perfect brick, but with a serrated knife and determination, it works—just make sure the waffle and ice cream sizes align.
Use ice cream in cardboard-style packaging, not plastic tubs—paper slices cleanly. Lay slices on a second pre-chilled, parchment-lined baking sheet and trim away any paper. Dents are fine—sprinkles fix everything.
3
Assemble
Remove the frozen waffles and create an assembly line. Sandwich a slab of ice cream between two waffles. Press gently to seal and use a butter knife to trim away any overhand (into a container so you can still enjoy it later!). Cut each waffle in half or quarters. Quarters make sense because the slab of ice cream is fat. I used an 8-inch Belgium waffle iron, and my quarters are pretty substantial!
4
Garnish
Press the sides in chopped nuts or jimmies or both. I like to leave one side exposed so my eaters can see the majority flavor of ice cream in that quarter, but remember, each sandwich will have a bit of each. That and the flavours are so colorful! Place sandwiches in a parchment-lined container or loaf pan and keep frozen until ready to serve.
5
Dig In, Y’all (But Like, Gently — They’re Frozen)
You’ve built ‘em, froze ‘em, and probably taste-tested one “just to be sure.” Now it’s time to show off and snack proud. Pass a tray, grab a napkin, and prepare for applause.
Skip the plastic tubs—use ice cream sold in paper or cardboard packaging so it can be sliced cleanly. This is key for even waffle sandwich layers.
Drizzle or brush the waffles with real maple syrup on one side and pre-freeze before adding ice cream. This creates a pleasant texture that is neither soggy nor dry.
Line a chilled platter or tray with crushed ice under parchment or use a frozen metal loaf pan. Serve in small batches and replenish from the freezer.
How to Serve Them Like You’ve Got a Planner on Payroll
They may look like backyard fun but give them the right tray and they’ll pass for posh. Whether you’re hosting a Fourth of July bash or just aiming for that “I casually entertain like this every weekend” energy, here’s how to serve these frozen treats in style:
- Rustic-Chic:
Nestle sandwiches upright in a galvanized drink tub lined with crushed ice and a linen napkin. Add mini-American flags or chopped dehydrated strawberries and fresh mint for a patriotic garnish. - Upscale Catered:
Line a chilled marble or slate cheese board with parchment and arrange the sandwiches in tidy rows. Tuck in a few edible flowers or mint sprigs for a refined touch. Bonus points for printed place cards. - Instagram-Worthy:
Stack sandwiches in a tall footed trifle bowl layered with dry ice (handled safely!) beneath a false bottom. Add sparkler candles or red-white-blue sprinkles to finish the look. It’s dramatic… and delicious.
Expert Tips
- Pre-chill your sheet pans to avoid melt. This step is often skipped, but pros know a cold work surface saves time (and sanity).
- Use real maple syrup as a barrier between the waffle and ice cream. Not only does it add flavor, it prevents the waffle from drying out in the freezer.
- Use paper-wrapped block ice cream or sliceable pints—and avoid plastic tubs. It’s a slicing thing, and it makes all the difference in presentation and portioning.
- Cut your sandwiches to match the waffle grid—this sounds aesthetic, but it’s also structural. You get cleaner lines and easier handling, especially with thick fillings.
- Mini versions freeze faster and serve better at events. Quartered waffles are crowd-friendly and adorable on party trays.
Cool Recipes to Serve When It’s Hot
Waffle Ice Cream Sandwiches (Make-Ahead & Freezer-Ready)
Ingredients
- 10 8 to 10-inch waffles, round or square; see my recipe for Buttery Crisp Cornmeal Waffles
- 5 tablespoons maple syrup
- 1 1.5 – 1.75 quart Neapolitan ice cream, Use paper-wrapped block ice cream or sliceable pints; make sure the waffle and ice cream sizes align
- sprinkles, optional for garnishing
- chopped nuts, optional for garnishing
Instructions
- Line 2 baking sheets with parchment and place into the freezer. Add your serrated knife to a pitcher of warm water. Set aside.10 8 to 10-inch waffles
- Lay out 10 cooled waffles. Drizzle or brush each with maple syrup and freeze for 30 minutes.5 tablespoons maple syrup
- While the waffles are freezing, dry the serrated knife and cut a brick of Neapolitan ice cream into 5 very thick slices. Use cardboard-packaged ice cream for easier cutting. Remove any paper from ice cream slices and place them on a chilled, parchment-lined baking sheet. Place the baking sheet into the freezer for 10 minutes to firm up the ice cream.1 1.5 – 1.75 quart Neapolitan ice cream
- Sandwich a slice of ice cream between two waffles. Press gently. Use the serrated knife to cut the waffles in half or in quarters. Roll sides in sprinkles, chopped nuts, or your favorite toppings.sprinkles, chopped nuts
- Place finished sandwiches in a parchment-lined container and freeze for at least 2–3 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have family coming from England at the end of August, and I think this would be a great dessert—very American, I would think. You know I love your waffle recipe! However, the ice cream slices look pretty thick. How thick are they? Would 1″ be thick enough?
Barbara, you are a doll! I hope you DO assemble these for your folks, as I really do believe they’d be enjoyed. As for the thickness, it’s up to you. It’s a flexible recipe. If you plan to slice thin, buy a smaller container of ice cream!!! You could also use a smaller cookie scoop and scoop vanilla, chocolate, and strawberry onto each waffle, but decorating might be harder if the ice cream doesn’t reach the edges of your waffles. I’m envisioning sourdough waffles with Neapolitan ice cream and chopped salted cashews or something similar – I already want to be invited! x-Jenny