Waffles With Ice Cream Recipe

Preheat and prepare

Preheat the waffle iron according to manufacturer instructions. Lightly grease the plates with vegetable oil or nonstick spray.

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Mix wet ingredients

In a separate bowl, beat the eggs lightly, then whisk in the whole milk, melted butter (cooled slightly), and vanilla extract until blended.

Make the batter

Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined. A few small lumps are fine — do not overmix. The batter should be pourable but thick; if too thick, add 1–2 tbsp milk.

When the waffle iron is hot, pour the recommended amount of batter onto the center of the iron (about 1/2 to 3/4 cup for a standard Belgian waffle iron; follow your iron's guidance). Close the lid and cook until waffles are golden brown and crisp, about 4–6 minutes depending on your iron. Avoid opening too early.

Carefully remove the waffle using a fork or tongs and place on a wire rack set over a baking sheet to keep them crisp while you cook the remaining batter. Repeat greasing the iron as needed and cook remaining batter.

If desired, keep finished waffles warm in a 200°F (95°C) oven on the wire rack while you finish cooking the rest. This preserves crispness.

Place one warm Belgian waffle on each serving plate. Scoop about 1/2 cup of ice cream (adjust to preference) and place it on top of the waffle. Drizzle approximately 2–3 tablespoons of warm chocolate sauce over the ice cream and waffle.

Garnish with fresh berries, a dusting of powdered sugar, and a dollop of whipped cream if using. Serve immediately so ice cream sits nicely on the warm waffle.