Many many years ago I came across a recipe in Martha Stewart for a watermelon ice cream cake. (A watermelon ice cream bombe to be exact, if we’re being all fancy.) I still have the recipe filed away, and just realized when I looked it up the other day that it was from 1998. Yikes, time flies. Yikes, you are officially old when you start saying time flies. It was an impressive feat to my friends when I brought this ice cream cake out one evening to serve (but it was high school, so that’s not saying much. They probably would have been just as impressed with chips and dip). Basically, it’s just made by softening a few different kinds of ice cream, mashing up cookies, freezing it in layers in a bowl and then placing a pound cake on the top of it all. Impressive but pretty darn easy. It’s a win-win.
I wanted to come up with a variation to make this summer and inspiration struck when I spotted some waffle cookies at the grocery store. I also broke out my ice cream maker a few times recently to make some chocolate chip ice cream with my nephew and voila, the chocolate chip waffle idea popped into my head. Chocolate chip ice cream AND waffles?
Well, you can’t go wrong with that.
On to the recipe! I made the chocolate chip ice cream from scratch, but feel free to skip that step. The waffle cookies are perfect because they are more dense than normal waffles, so they hold up well as the base, and they don’t get soggy when folded into the ice cream — but if you can’t find them (in the bread/desserts section of the grocery store near scones, cinnamon buns, etc.), just use regular waffles that have been toasted.
Chocolate Chip Ice Cream (Recipe adapted from Emeril Lagasse’s Old Fashion Vanilla Ice Cream):
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
2 1/2 tsp vanilla
Pinch of salt
1/2 cup milk chocolate chips
2 waffle cookies, cut into cubes (for ice cream)
3 waffle cookies, whole (for base of cake)
Whisk all ingredients together until sugar dissolves, and pour into ice cream machine. Freeze according to direction of manufacturer. Add in chocolate chips five minutes before ice cream is ready. Once ready, fold in waffle pieces. Pour ice cream mixture into stainless steel bowl (to give an idea of the size, I used the small size bowl that came with my KitchenAid mixer). Top with whole waffle cookies (depending on size of bowl — I cut some into halves/pieces to fit the bowl best). Press waffles gently down into ice cream. Freeze until firm.
3/4 cup milk chocolate chips
1/4 cup chocolate milk
1 tsp butter
Melt chocolate chips and butter on low temperature in microwave, stopping every 20 seconds or so to stir. Once slightly cooled, stir in room temperature chocolate milk (I added chocolate milk to thin out the mixture to make it easier to pour over the cake). Once ready to serve, pour chocolate sauce over top of ice cream cake and slice immediately. (Chocolate sauce will pool on cake stand/plate, so it’s best to use one with a slight rim). Enjoy – we all sure did!