Loaded Waffle Recipe
ice cream, walnut, chocolate drizzle and whip
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Ingredients
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Waffle batter
Toppings
Method
Waffle batter
- 1
- 2
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- 3
- 4
Combine batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine—do not overmix or waffles may be tough.
- 5
Cook waffles
Spoon or pour the recommended amount of batter onto the preheated waffle iron (usually about 1/2 to 3/4 cup depending on size). Close the lid and cook until golden brown and crisp, about 3–5 minutes, following your iron's indicator. Transfer cooked waffle to a warm plate and keep warm in a low oven (around 200°F / 95°C) while you cook remaining waffles.
Toppings & assembly
- 6
Toast walnuts
While waffles are cooking, heat a small dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, 2–3 minutes. Remove from heat and set aside to cool slightly.
- 7
Plate the waffle
Place a warm waffle on a serving plate. If desired, dust lightly with the optional powdered sugar.
- 8
Add ice cream
Top the hot waffle with 2 scoops of vanilla ice cream. The heat from the waffle will soften the ice cream slightly for a gooey contrast.
- 9
Finish toppings
Sprinkle the toasted chopped walnuts evenly over the ice cream. Drizzle about 1 to 2 tablespoons of chocolate sauce over the ice cream and waffle; add more to taste (total 3 tbs suggested). Spoon or pipe the whipped cream alongside or on top of the ice cream (about 1/2 cup).
- 10
Serve immediately
Serve the Loaded Waffle immediately while the waffle is warm and the ice cream is cold. Offer extra chocolate sauce or walnuts on the side if desired.