Waffles and Ice Cream

I was never very interested in history as a kid. I don’t know if it was the teachers or simple lack of interest, but what did fascinate me was the history of food (no surprise there!). My favorite story was about the origin of the ice cream cone. The legend goes that Ernest Hamwi had a waffle booth at the 1904 St. Louis World’s Fair. Arnold Fornachou ran an ice cream stand in the booth next to him, but he ran out of bowls. Ernest rolled a waffle around some ice cream and right there, the first waffle cone was born.

I would dream about being there at the World’s Fair and eating sugar-crusted waffles filled with ice cream. I imagined the sun beating down and the sweet cream running down to my elbows.

I had never actually made waffles and ice cream until yesterday. The kids came home from school and were more than happy to help me with the photos. H held the waffles filled with ice cream while A held the white reflective board. They were both giddy, waiting for their chance to dig in. They each had a serving we piled up the rest high on a plate and delivered it to the neighbors. Squeals arose as soon as the door opened. As my daughter said, “It can not get any better than that.”

Waffles and Ice Cream

Serving Size: Makes 6 large waffles

Waffles and Ice Cream


  • 1/2 teaspoon gelatin

  • 1/2 cup sprouted oat flour (make sure it's gluten free)

  • 1/4 cup arrowroot

  • 1/4 cup sprouted sorghum flour

  • 1/4 cup sprouted rice flour

  • 1/2 cup maple sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon sea salt

  • 4 tablespoons unsalted butter, melted and cooled

  • 3 large eggs

  • 1 cup whole milk

  • 1 teaspoon vanilla extract

  • 2 pints vanilla ice cream

  • Maple syrup (I prefer Grade B for its deeper flavor)


Preheat the waffle iron. Stir together gelatin and 1 teaspoon water in a small bowl. Set aside. Whisk together the oat flour, arrowroot, sorghum, rice flour, maple sugar, baking powder and salt. Pour the melted butter, eggs, milk, vanilla, and gelatin in the bowl of a food processor. Pulse until smooth, about 10 seconds. Add the dry ingredients and pulse to combine, about 5 1-second pulses.

Using a ladle, spread an appropriate amount of batter onto the hot waffle iron. Cook waffle until golden brown (make sure to read the manufacturer's instructions). Transfer the waffle to a plate and top with ice cream and maple syrup. Repeat process until you've cooked all the waffles.

If you'd like to serve all the waffles at once, try keeping them warm on a wire rack set in the oven at 200ºF for up to 10 minutes.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!


Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


  1. Yum! I just retired that heart shaped waffle iron after 10 years of use (the cord was fraying and sparking) and am so sad that I can’t find a replacement! My first babies loved having “waffle hearts” for breakfast. My daughter would be over the moon if I added ice cream.


Leave a Comment

Your email address will not be published. Required fields are marked *