Ice Cream Sandwiches Recipe (with Video)

For chocolate waffles
1. In a medium bowl, combine all-purpose flour with cocoa powder, baking powder, baking soda, and whisk together until homogenous and set aside.
2. In a large bowl, combine your eggs, packed light brown sugar, olive oil and vegetable oil, vanilla extract, and instant espresso powder. Whisk together while also trying to beat a little air into it until the mixture is smooth.
3. At this point, add in the dry ingredients to the wet ingredients while also adding in the buttermilk, making sure not to over mix the mixture. Just mix until there are no streaks left.
4. Generously lube a waffle maker of choice, if it’s a Belgian waffle maker pour in ¾ cup to 1 cup of waffle batter and let it cook for about 4 minutes then place on a wire rack immediately to cool completely.
5. Let the waffles cool off for about 30 minutes before wrapping in plastic wrap individually and freeze for at least 6 hours to overnight. During this time is a good time to make the faux ice cream.
6. Using a pie plate lined with plastic wrap, place one chocolate waffle into the pie plate and generously cover with the faux ice cream before placing a second chocolate waffle on top. Wrap it up tight in plastic wrap and place back into the freezer for 6 hours or until completely firm.
7. At this point, feel free to decorate with the desired toppings like sprinkles!
For faux ice cream
1. In a stand mixer, combine the heavy cream with the vanilla extract (or paste) and whisking together using the wire whisk attachment until the cream reaches stiff peaks. This usually takes about 90 seconds.
2. At which point, lift up the stand mixer head and add in the (cold) sweetened condensed milk and beat into the whipped cream for about an additional minute.
3. Once the cream has reached stiff peaks stop the mixer and place it into the desired bowl and place it in the freezer or stuff it between two chocolate waffles.