Ice Cream Waffle Cups Recipes

Steps:

• In a small bowl, beat eggs on medium speed until blended. Gradually beat in sugar until thick and lemon colored. Add butter and vanilla. Combine flour and baking powder; gradually add to egg mixture. Invert two 6-oz. custard cups on paper towels; coat with cooking spray. , Prepare cookies in a preheated pizzelle maker according to manufacturer's directions, using 2 tablespoons batter for each cookie. Immediately remove pizzelles and drape over inverted custard cups. To shape into bowls, place another custard cup coated with cooking spray over each pizzelle. Let stand until set. Remove from custard cups and set aside., To make ice cream bowls in the oven, line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Spread 2 tablespoons batter over each circle. Bake at 400° for 4-5 minutes or until edges are golden brown. Immediately remove cookies and drape over inverted custard cups. Shape into bowls as directed above. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F.
• Using an ice cream scoop, remove three large scoops ice cream to a plate. Place the plate in the freezer and return the gallon to the freezer.
• Add 9 of the waffle cones to the bowl of a food processor. Pulse until the cones become a mix of mostly crumbs with a few larger chunks here and there. Pulse in the melted butter until well combined. Press the mixture into the bottom of a 9-inch nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes.
• Remove the rest of the ice cream from the freezer to start to soften it a little bit.
• Meanwhile, put the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second increments until melted and smooth. (This time will vary based on your microwave.) Working one at a time, dip the top quarter of the 3 remaining waffle cones in the white chocolate mixture, then sprinkle with about 2 tablespoons rainbow sprinkles. Place the cones onto champagne flutes, decorated-side down, to set. (You can also set them on wax paper to set.)
• Add the remaining softened ice cream to the crust and spread to smooth. Sprinkle the chopped strawberries over the top and gently press into the ice cream. Using a spoon, drizzle the top with the remaining white chocolate mixture. Finish with the remaining tablespoon sprinkles.
• Remove the scoops of ice cream from the freezer and place them in the center of the pie. Top each scoop with one inverted decorated ice cream cone; be sure to place them on an angle, so they are not sitting vertically on the ice cream scoops. Transfer the pie to the freezer and let set for at least 2 hours.
• When ready to serve, run a sharp knife around the edge of the pie to help release it from the springform pan. Remove the pie from the pan, slice and serve drizzled with the strawberry sauce.

Steps:

• Blend all ingredients in a blender at low speed until totally smooth, about 1 minute. Chill batter, covered, 1 hour.
• Heat pizzella maker and lightly brush top and bottom with oil. Pour a generous tablespoon batter on each side (left and right) of pizzella maker and spread quickly with back of a spoon to cover molds. Close cover and cook until golden, about 1 1/2 minutes.
• Working quickly (pizzella is pliable only while still hot), peel off 1 pizzella and fit into 1 large ramekin, then press a small ramekin inside to shape pizzella. Shape second pizzella using second pair of ramekins. Remove ramekins when waffle cups are hardened, about 2 minutes. Make more waffle cups with remaining batter.

Steps:

• Whip butter in mixer until smooth.
• Add powdered sugar and mix till smooth.
• Slowly add honey and egg whites.
• At flour 1/3 at a time and mix till smooth.
• Can use right away but works better when chilled.
• Cut out desired size circle in a piece of cardboard. I use a circle the size of a cereal bowl but bigger will work just as well.
• Preheat oven to 300°F.
• Lay a non-stick pad on a cookie sheet. Then lay your cut out down on the sheet and spread a very thin but even layer of batter on it.
• Fill your sheet up then place in oven for a couple of minutes. You are going to have to watch it closely. When they start to bubble but are still pale it means they are getting close to being done.
• Pull them out when they are golden brown and immediately place them inside a bowl to shape. Sometimes a bowl of cold water is nice to stick your fingers in if they get burnt.
• You can make smaller circles and roll them up like a cannoli. They are great dipped in chocolate and sprinkled with toasted almonds and or toasted coconut. You can also fill them with whipped cream!
• **If you want add other flavors like almond extract, coconut extract, lemon extract, vanilla extract or what ever you heart desires, it adds a nice twist to the honey flavor!

Steps:

• Toast frozen waffles, then let cool. Sandwich scoops of ice cream between the waffles. Dust with confectioners' sugar, if desired.

Steps:

• Spoon ice cream onto a waffle cookie. Top with another cookie and press together lightly. Serve immediately or wrap in waxed paper and freeze on a baking sheet, up to 1 day.