Home Baked Waffle Ice Cream Cookies

Home Baked Waffle Ice Cream Cookies
For the tastiest way to cool down in the heat, try these delicious Baked Waffle Ice Cream Cookies! No one will be able to resist these bite size treats, especially when you mix up the flavours to make your own perfect combo.
Makes: approximately 9
Skill: Easy

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Baked Waffle Batter

  • 75 g plain flour
  • ½ tsp baking powder
  • Pinch of salt
  • 2 tbsp castor sugar
  • 120 ml milk or soya milk
  • A few drops of Vanilla extract
  • 15g unsalted melted and cooled
  • 1 egg
  • Cake Release for the tin


Chocolate variation: Replace 15g of the flour with 15g cocoa powder.


To Fill

Your favourite choice of ice cream and sprinkles if desired.

Step 1

Preheat the oven to 180C. Grease the tins with Wilton Cake Release

Step 2

  • Sift the flour, baking powder, salt and sugar together into a bowl.
  • In a separate bowl whisk together the milk and Vanilla.
  • Pour the milk mix into the flour mix till combined

Step 3

  • Place a Perfect Fill Batter Tip in a piping bag with a hole cut at the end.
  • This is the perfect tip for piping small amounts of batter cleanly, especially if they are quite runny!
  •  Pipe the mix into each cavity until half full only. The mx should fill the 18 cavities

Step 4

  • Bake in the preheated oven for 10 - 12 minutes or until the sides of the waffles pull away from the side of the tin and the tops are going golden.
  • Allow to cool in the tin for a few minutes before turning out. Cool completely before filling with ice cream.

Step 5

  • Soften the ice cream slightly in the fridge. Spoon the ice cream onto one side of a waffle and sandwich the two waffles together.
  • If using, dip the edges into sprinkles.
  •  Firm up in the freezer for up to half an hour before serving.

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