Chocolate waffle ice cream sandwiches with no-churn condensed milk filling
Binging with Babish · ♥ 133.7K likes · 4.3M views · 10 min video
Read about frozen desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
Whisk the flour, cocoa powder, baking powder and baking soda together in a medium bowl and set aside.
- 3 whole eggs
- ½ cup packed light brown sugar
- ¼ cup olive oil
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp instant espresso
Whisk the eggs, brown sugar, olive oil, vegetable oil, vanilla and instant espresso in a large bowl until completely smooth, beating in a little air.
- 2 cup buttermilk
Dump in the dry mixture with the buttermilk and mix only until no streaks remain; lumps are fine, do not overmix.
Pour three quarters of a cup to one cup of batter into a greased Belgian waffle iron and cook about four minutes.
Cooking and freezing the waffles
Move each waffle straight to a wire rack to cool completely, about half an hour, then wrap individually in plastic wrap and freeze at least six hours.
- 2 cup heavy cream
- 2 tsp vanilla extract
Whip the heavy cream with the vanilla in a stand mixer to stiff peaks, about 90 seconds.
- 1 can sweetened condensed milk
Add the cold sweetened condensed milk and beat about a minute more to stiff peaks.
Spread the filling between two frozen waffles in a plastic-lined pie plate, wrap tight and freeze at least six hours until firm.
Assembling, freezing and sprinkles