Eggo Ice Cream Sandwich Recipe

An Eggo ice cream sandwich is ice cream between two waffles, and it works if the waffles are toasted first and then cooled completely. For four, toast eight frozen waffles, let them cool for ten minutes, sandwich half a cup of vanilla ice cream with a maple swirl between each pair and freeze them for an hour.

The Eggo ice cream sandwiches in the freezer case

Eggo sells a ready-made version. Dairy Foods reported on 23 January 2025 that Kellanova, the company behind Eggo, had partnered with Golden West Food Group on Eggo ice cream in three flavours, Buttery Maple, Chocolatey Chip and Blueberry, each as a pint and as a sandwich. The sandwiches pair the ice cream with a brown butter waffle cookie on each end and were announced for Kroger, Albertsons and Walmart.

The recipe here is the homemade kind, built on the waffles themselves. One sandwich comes to about 420 calories by USDA figures. MakeFoodLovely is not connected with Eggo or Kellanova.

Recipe

Eggo Waffle Ice Cream Sandwiches

Ice cream sandwiches made from toasted, cooled Eggo waffles and vanilla ice cream with a maple swirl, the edges rolled in mini chocolate chips. Four sandwiches.

5.0 (1)Print

Prep

10 min

Cook

5 min

Total

1 hr 25 min

Serves

4

Cuisine

American

Ingredients

• 8 frozen Eggo Homestyle waffles
• 2 cups vanilla ice cream
• 2 tablespoons maple syrup
• 1/4 cup mini chocolate chips

Instructions

1. Toast the waffles until crisp and golden. Lay them on a rack in one layer and let them cool completely, about 10 minutes.
2. Let the ice cream stand at room temperature for 5 minutes. Stir it in a bowl with the maple syrup, just enough to leave streaks.
3. Scoop 1/2 cup of ice cream onto each of four waffles, set a second waffle on top and press gently until the ice cream reaches the edge.
4. Roll the edges in the chocolate chips. Wrap each sandwich in parchment and freeze for at least 1 hour, until firm.

Nutrition

Calories:

420

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Toasted, then cold

A frozen waffle straight from the box is soft. Toasting makes it crisp. A warm waffle melts the ice cream, so the ten minutes on a rack matter as much as the toaster. On a plate the underside steams and turns limp; on a rack both sides stay dry.

After an hour in the freezer the waffle is firm and a little chewy, like the wafer of a bought ice cream sandwich.

Eggo waffle ice cream sandwich, three ways

The three flavours of the bought sandwiches translate to the waffles in the box.

• Buttery maple: the recipe in the card. For more butter taste, brush the hot waffles with 1 tablespoon of melted butter before they cool.
• Chocolate chip: chocolate chip waffles, chocolate or vanilla ice cream, and the edges rolled in more chips.
• Blueberry: blueberry waffles and vanilla ice cream with 2 tablespoons of blueberry jam swirled in.

Mini waffles make two-bite sandwiches with 2 tablespoons of ice cream each. A homemade vanilla syrup can replace the maple syrup in the swirl.

Wrapped and frozen

Wrapped in parchment and kept in a freezer bag, the sandwiches keep two weeks. Let one stand for 3 minutes before eating, so that the waffle gives when bitten.

Ice cream to put between the waffles can be made at home: the Gold Medal Ribbon and the banana fudge ice cream on this site need no machine.