Ingredients
Units
Scale
- 2 cups gluten-free all purpose flour, (I used Bob’s Redmill 1:1 Baking Flour)
- 3/4 cup blanched almond flour
- 2 cups unsweetened almond milk
- 1.5 tbsp arrowroot flour/starch
- 1.5 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp maple syrup
- 1 tsp almond extract
- 1/4 cup unsweetened applesauce
- 1/4 cup Earth Balance vegan butter, (melted)
- 1/2 cup vegan chocolate chips, (I used Enjoy Life)
- perfectlyfree frozen dessert, (I used all three flavors, strawberry sundae, caramel cafe, fudge swirl)
Instructions
- Heat your waffle iron (I used a Belgian waffle iron)
- In a medium-large bowl, whisk all the dry ingredients together, then add the wet and mix until well combined (save the chocolate chips for the very last step).
- **NOTE: I add the butter in last so that it doesn’t harden back up
- Gently fold in the chocolate chips
- Spray your waffle iron with coconut oil (or other non-stick spray)
- Depending on which waffle iron you have, add 1/4 cup of batter to each waffle well and bake until golden on the outside (I used about 3/4 cup per waffle and cooked each waffle about 3-4 minutes each)
- Take your perfectlyfree frozen dessert out of the freezer about 10 minutes prior to making your ice cream sandwiches
- Let the waffles cool on a baking sheet
- Slice your waffles into desired shapes (in my case since I had a circular waffle iron, I sliced mine into triangles), take one waffle slice, fill with scoops of ice cream, then add another slice on top making a sandwich!
- ** Freeze leftovers in the freezer
Notes
** This recipe was sponsored by perfectlyfree
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 sandwiches