Waffles and ice cream remind me of my mom and Linda Evans. Once a week we would sit down to watch our favorite TV show Dynasty and enjoy some chocolate ice cream sandwiched between two lightly toasted Eggos. It was heaven! This recipe is for mini waffle-wiches. Feel free to use your favorite ice cream and swap out the nuts for chocolate chips or even sprinkles. Go Wild!
1/2 pkg mini Eggo frozen waffles (17.6 oz pkg containing 64 waffles)
1/2 of a 1.5 qt ice Cream ( i used strawberry for the ones in the image).
1 ¼ c, slivered almonds, coarsely chopped (sprinkles or chocolate chips work well too)
Take ice cream out of the freezer and allow to soften slightly (approximately 5-7 minutes).
Lightly toast the waffles and allow to cool (approximately 3 minutes).
Working quickly and in batches of eights (so that the ice cream doesn’t melt too quickly) using a small (1-inch) ice cream scoop, place one scoop of ice cream onto 8 of the waffles. Top each with 8 more waffles and roll the edges in the nuts.
These are best eaten right away but if you want to make them in advance for a party, place each batch freezer. Repeat 2 more times working with eight waffles each time until all of the ice cream and waffles are used.
Freeze until completely frozen, about 2 hours.
To serve, remove from the freezer and allow to defrost slightly (about 2 minutes) before serving.