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Waffles and Ice Cream

by Deliciously Organic on March 18, 2011

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

Ingredients

  • 1/2 teaspoon gelatin

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

  • 1/4 cup arrowroot

  • 1/4 cup sorghum flour

  • 1/4 cup 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)

Instructions

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.

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{ 20 comments… read them below or add one }

Cookin' Canuck March 18, 2011 at 7:41 am

Wow – what a treat! My kids would be giddy about these, too.

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Amanda March 18, 2011 at 7:49 am

Such great pics!

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Victor @ Random Cuisine March 18, 2011 at 9:33 am

Ice cream and waffles, this is the ultimate comfort food! Great pictures.

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marla March 18, 2011 at 9:52 am

Carrie this is such a fun day in the kitchen!! Waffles & ice cream are the ultimate good time food :)

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Danielle March 18, 2011 at 10:14 am

If the ice cream was replaced with banana softserve, this would be my idea of a deliciously sinful breakfast.

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Mamabear March 18, 2011 at 12:22 pm

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.

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Vicki H March 18, 2011 at 12:29 pm

Soooo looking forward to trying this…I will need to swap out the cows milk though, do you think rice milk or coconut milk would be best?

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Deliciously Organic March 18, 2011 at 1:13 pm

I would choose coconut milk.

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Kristen March 18, 2011 at 2:45 pm

So much fun and so delicious!

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Allison [Haute Box] March 18, 2011 at 6:09 pm

oh my goodness! these look amazing. i’m drooling on my keyboard as i type this. :)

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palanivelraja March 18, 2011 at 8:59 pm

Thank you for posting such a useful, impressive and a wicked article./Wow.. looking good!

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the urban baker March 19, 2011 at 4:31 pm

Gluten Free waffles – I like it! And the look on H’s face, Priceless! Thanks for the history lesson, I love this post!

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Amanda @ Easy Peasy Organic March 20, 2011 at 3:36 am

I’m starting to get used to the idea of waffles or pancakes with ice cream – that ‘s how they’re served standard here in Australia!!

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Beth March 20, 2011 at 6:05 am

Funny, I was already planning waffle cones for this Sunday because we’re studying 1900-1910 right now. Great timing with your recipe! Thanks. They look delicious.

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Gina @ Addicted Baker March 20, 2011 at 7:20 am

These look absolutley wonderful. Great recipe and great photography!
Make sure to check me out some time too :)

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Natasha @ Saved by the Egg Timer March 20, 2011 at 8:31 am

Great idea to use real waffles as waffle cones! Yum, I have been so craving ice cream but we moved and our ice cream maker is still in a box somewhere, I admit I have looked but refused to buy store bought ice cream :)

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Sylvie @ Gourmande in the Kitchen March 21, 2011 at 1:36 am

I’ve heard that story about the waffles. I’m always fascinated by the story and historical significance of the foods we eat, it’s interesting to see how things evolve and new foods are created.

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Nancy@acommunaltable March 21, 2011 at 9:44 am

Too much fun!!! These would definitely be a hit in my house!!

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Darla @ Bakingdom March 22, 2011 at 6:12 am

Love the background story on waffle cones…now I can’t imagine why I’ve never served ice cream with waffles before! It sounds like a match made in heaven!

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--kyleen-- March 23, 2011 at 6:21 pm

Your waffles look delicious! I think I know what I’m making this weekend… (:

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