- 1
- 50 mins
Ingredients
- (WAFFLES)
- 1 1/2 cups Original Bisquick® mix
- 1/4 cup sugar
- 2/3 cup milk
- 1 egg
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- (COATING)
- 1 cup semisweet chocolate chips (6 oz)
- 1 tablespoon coconut oil
- (FILLING AND GARNISH)
- Ice cream
- Toppings such as candy sprinkles or chopped nuts
Preparation
Step 1
1
Heat waffle maker according to manufacturers’ instructions. Line cookie sheet with cooking parchment paper.
2
In medium bowl, stir together Bisquick mix and sugar. In 1-cup glass measuring cup, beat milk and egg with small whisk until well combined. Beat in canola oil and vanilla.
3
Spray waffle maker lightly with canola or olive oil cooking spray. Scoop about 1/4 cup batter into center of each waffle maker section; close lid. Bake until done (many waffle makers have a light or beep to alert you). Repeat with remaining batter. Cool waffles to room temperature. Place waffles on cookie sheet; freeze 15 to 30 minutes or until waffles and cookie sheet are cold.
4
Meanwhile, in medium microwavable bowl, microwave chocolate chips on High 30 seconds. Stir; repeat in 10-second increments until chocolate is melted. Stir in coconut oil. Place candy sprinkles and other desired toppings in shallow bowls or dishes.
5
Remove waffles from freezer. Dip each in chocolate; shake off excess. Dip or sprinkle with toppings; return to cold cookie sheet. Before coating hardens completely, move dipped waffle to sheet of cooking parchment paper or another spot to prevent pooling. Repeat with remaining waffles.
6
If necessary, place waffles in freezer to speed up hardening of chocolate. Once chocolate is hard, generously scoop ice cream on 1 waffle; top with second waffle to form sandwich. Serve immediately, or wrap and freeze for serving later.
* Since these sandwiches are free-form, using a levered ice cream scoop to scoop the batter ensures the waffles will be similar in size.
* Freezing the waffles on the cookie sheet before dipping will make the chocolate set faster.
* After dipping the cold waffles into the chocolate, return them to the cold cookie sheet and let them set a few seconds. Then move them to another spot, like a sheet of cooking parchment paper—this keeps the chocolate from pooling around the waffle.