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Waffles for ice cream

Waffles for ice cream

Waffles recipe for ice cream by of 06-08-2012 [Updated on 07-02-2018]

Making ice cream waffles is easier done than said, last week I was looking for a tasty way to serve ice cream and I came across the recipe to prepare soft waffle baskets that are easy to prepare. The doses to be used are the same for all the ingredients so you have to adjust according to the weight of the egg white you intend to use, mine was an average egg white weighing 35 grams so I used that weight for all the other ingredients and with these doses I 8 baskets came. The ideal is to prepare them in 2 batches because you have to be quick to shape them and give them the shape of the basket, because once cooled, it is impossible :) You can stuff the waffle baskets with ice cream, fruit salad or simple whipped cream embellished with fresh fruit or chocolate flakes, I only recommend stuffing them at the last moment otherwise they tend to get soaked. Happy Monday everyone and see you later :)

Method

How to make ice cream waffles

Beat the egg white well with the icing sugar with a fork


Add the warmed melted butter and finally the flour and a few drops of vanilla essence


Line the oven plate with parchment paper and with the help of a cup draw 4 circles of 12 cm in diameter well spaced from each other.
Spread a thin layer of dough with the brush or the back of a spoon and bake in a preheated oven at 200 °

Cook the wafers at 200 ° for 6-8 minutes, they will be ready as soon as they begin to brown all around

Lift the still hot pods with the help of a small spoon

Give the shape while they are still hot.I have placed them on inverted glasses and squeeze giving the shape. Only after you have given shape to the first 4 wafers, cook the other wafers, because otherwise, once they have cooled you can no longer shape them.

Once cooled, turn the waffle baskets upside down

Whip the fresh cream with 2 tablespoons of powdered sugar
Fill a pastry bag with whipped cream and fill each basket Garnish with sour cherries in syrup or fresh fruit and serve immediately


Waffle for ice cream

During the summer, end your lunch or dinner with a cup of ice cream, one of the summer desserts par excellence, it is always a pleasure. A pleasure that will double when your guests and your children * discover that in addition to ice cream, they can also eat a cup and a spoon!

With today's recipe, in fact, we will teach you how to make the crunchy and crumbly ice cream wafer at home, perfect to be transformed into biscuits to use as a spoon or to contain scoops of ice cream.

Did they just give you a waffle maker? Then this is the right occasion to inaugurate it. If, on the other hand, you don't have one available but don't want to give up this crunchy pleasure, here you will find out how to make an ice cream waffle using the oven. Let's begin!


Valeria's bistro

I leave you the recipe I use to make waffles to be served with ice cream and creams, since I don't have a waffle iron I cook them in the oven, they are fine anyway!

Ingredients (for 5-6 pods, but can be increased)

25 g of egg white
25 g of sugar
25 g of flour 00 (I the one for sweets and pastry Rosignoli Molini, which does not lump and gives excellent results)
25 g of melted butter
a little vanilla pulp

Mix all the ingredients with a whisk. Form thin circles on the parchment paper, and bake at 200 & # 176 for 6-8 minutes.

As soon as they begin to brown all around, take them out of the oven and roll them up while still hot.

Leave to cool and serve.
___________________________________________

I leave you the recipe I use to make the waffles served with ice cream and cream. Not having a waffle maker, I cook them in the oven, they are good anyway!

Ingredients (for 5-6 waffles, but you can increase)

25 g of egg white
25 g sugar
25 g flour 00 (I used flour for cakes and pastries Rosignoli Molini)
25 g butter, melted
a little 'vanilla pulp

Mix all ingredients with a whisk. Make some thin circles on baking paper and bake at 200 degrees for 6-8 minutes.

When they start to brown all around, take out of the oven and roll them up while still hot.


Homemade ice cream waffles | very easy and crunchy

With the arrival of the beautiful seasons, there is nothing more beautiful than enjoying a delicious and fresh chocolate ice cream, hazelnut, fruit and so on and so forth.
Even more beautiful is being able to make it comfortably at home in an easy way.
After making the Video recipe of homemade ice cream, today I realize for you the recipe to prepare the Homemade ice cream waffles, namely i cones or le cups crunchy on which to make our delicious creamy ice creams triumph.
The recipe is very easy: let's see together what is needed.

Ingrediants

  • 50 g of flour 00
  • 50 g of sugar icing
  • 50 g of butter
  • 50 g of egg whites
  • 1 sachet of vanillin

Instructions

  1. Pour all the ingredients into a blender and mix them until a homogeneous mixture is formed. Let the dough rest in the fridge for 1 hour.
  2. Cook the waffles in the special squared waffle iron. Those who do not have a plate can use the oven: on a silicone mat spread some dough forming circles of 2 mm thick and 8-10 cm in diameter (or as you like). Bake the waffles in a preheated oven at 180 ° C for 12-15 minutes.
  3. Remove from the oven and shape the waffles when they are still very hot, being careful not to burn yourself. I use steel cones to shape them, or cups to make waffle cones and cups. Let them cool and then, if you want, line them inside with chocolate, to make them waterproof.

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Waffles for ice cream - Recipes

I found the recipe here
I report it as it is:

200g of sugar
250g of flour
250ml warm water
100g butter
2 eggs
1 heaping tablespoon of cocoa

Method
Melt the butter and beat it with the sugar, eggs and warm water.
Mix the cocoa with the flour and add it slowly to the mixture, always stirring constantly.
Let it rest in the refrigerator for at least 30 minutes.
The batter obtained is semi-liquid as the dough must flow by itself on the cooking surface.
Pour a couple of spoonfuls (or half a ladle) on the hot plate and wait about two minutes before opening to check for proper cooking.

To obtain the classic rolled cone, we start from a flat wafer which, while still hot, is rolled up on itself. Since it is often difficult to seal the bottom well, to avoid ice cream leaks, simply close the hole with melted chocolate.
But it is possible to play to obtain various shapes such as cups, if superimposed on glass bowls, or simple curves (like the one you see in the photo) using a wooden rolling pin or any other cylindrical object.

The pods are ready and can be used immediately or stored in tin boxes: away from sources of light, heat and humidity, they can be kept for a long time.


A world of recipes

Learn how to make homemade waffles and you can make desserts in many different shapes to be filled with cream, creams or just delicate biscuits with a few simple ingredients

Basic recipe for waffles

2 egg whites
60 g of powdered sugar
60 g of cold melted butter
60 g of flour

mix the egg whites with 60 g of powdered sugar in a bowl, add the melted butter and flour, mix well until you get a fairly thick and homogeneous batter, keep it in the fridge for half an hour
grease a baking sheet, collect the batter in a pastry bag with a wide smooth nozzle and squeeze it into piles 5 cm apart from each other.


Recipe for embossed waffles

150 g of butter
a spoonful of powdered sugar
3 yolks
6 tablespoons of flour
3 egg whites

Collect the butter into small pieces in a bowl with a tablespoon of powdered sugar and work it until you get a cream add the egg yolks the flour and the egg whites heat the waffle pot on the flame brushed internally with melted butter pour in a light layer of batter close it and put on the fire for a couple of minutes, remove the wafers with a spatula

baskets of almond waffles

Prepare the basic recipe after putting the batter on the plate sprinkle with sliced ​​almonds cook at 200 & # 176 for 5 minutes
As soon as the dough has congealed and the edges are slightly golden, quickly put the wafers on overturned cups so as to give the shape of ribs
You can serve them with ice cream or fruit salad as you like

crispy waffles
to obtain more consistent baskets, a crunchy almond base is used

recipe for almond brittle

300g of sugar
1 tablespoon of lemon juice
half a glass of water
200g of toasted and chopped peeled almonds

caramelize the sugar with the lemon juice and half a glass of water, when it is golden brown mix the almonds overturn it on a marble surface work it for a few moments with a spatula divide it into portions and make thin discs take a bowl of pasta or a cup to finish the edges

cigarette pans or cones
prepare the basic recipe when the discs are cooked immediately place them on a rolling pin and make them adhere slightly for cigarettes roll them on a wooden spoon handle overlapping the edges
Let it cool down
for the cones you will need a rather large pastry pocket nozzle roll them into a cone and insert them into the nozzle let cool

Here are the recipes for the creams

custard
whip 4 egg yolks with 80 g of sugar and add 50 g of flour
and dilute with half a liter of fragrant milk with a pod of
vanilla cook until it thickens

mascarpone cream
work 2 egg yolks with 3 tablespoons of icing sugar and perfume with a tablespoon of rum add 250 g of mascarpone and beat until a soft cream is obtained, incorporate 2 whipped egg whites and keep in the fridge for a couple of hours

coffee cream
Whip 4 egg yolks with 80 g of sugar, add 30g of starch, a small cup of coffee and 4 dl of milk, cook over low heat until the cream has thickened, let it cool

orange cream
Whip 200g of cream with a tablespoon of powdered sugar, incorporate 4 tablespoons of custard and 20 g of orange peel


Preparation

Turn on the oven a 200°.

Put 120 g of rice in the bowl and blend 1 Min. Speed 9. Set aside.

Put 100 g of granulated sugar, 90 g of milk in the jug and dissolve 30 Sec. 37 ° Speed 2.

Add 2 egg whites, a teaspoon of vanilla flavoring, the rice flour set aside and work 1 Min. Speed 4.

Spread a tablespoon of dough on a baking sheet covered with parchment paper.

With the back of the spoon spread the dough until it forms a fairly thin disc.

Repeat for the operation for the other pods.

Bake them in the oven, 5 or 6 at a time, for about 5 Min. At 200 °, until the edges begin to color.

Repeat until the dough is finished.

Let them cool completely before serving them with your favorite ice cream.


How to cook the recipe

  1. Put the egg whites and sugar in the jug: 3 min. speed 4.
  2. Add vanilla, melted butter and flour: 2 min. speed 4.
  3. Pour about a ladle of dough into the special hot waffle iron (the amount depends on the desired size).
  4. Continue cooking and, after about two minutes, remove the wafer with the help of a fork.
  5. Roll up the wafer very quickly (it hardens within a couple of minutes at most).
  6. Allow to cool completely before using to serve ice cream to taste.

Accessories to prepare this recipe

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Millefeuille of honey waffles with lemon cream

Beat the honey with the butter and sugar then add the flour and mix well.

Form small balls slightly larger than a hazelnut and place them widely spaced on the plate covered with parchment paper at 200 ° C for 5/6 minutes until they have taken on a golden brown color.

Leave to cool. The pods will be soft and harden as they cool down.

At this point, alternate the wafers filling them with whipped cream flavored with grated lemon peel.


Waffles for ice cream cooked in a pan, how to decorate them

The waffles for gelator cooked in cooking pan they are already very good on their own. However, you can enrich them by waiting for them to cool and then passing them lightly on the edge in chopped hazelnuts, almonds, or melted chocolate.

Preparation:

To have excellent waffles for the pan-fried ice cream begin to melt the butter and then let it cool. Aside, beat the egg whites together with sugar and vanillin. When you have obtained a smooth mixture, also add the melted butter and the sifted flour.
Work the dough with the electric whips for a few minutes, it must be nice and fluid. Then grease a pan with one knob of butter and let it warm up. Pour a few tablespoons of dough (4 or 4 should be enough) into the very hot pan and move it so that the mixture spreads well.

Basically you have to do the same work that is needed for the Crepes.
The secret is to have a thin wafer that will also become crunchy more easily.

After 2 or 3 minutes, when the base is golden, turn the wafer, being careful not to break it. When it is golden on both sides, remove it from the pan and serve. Then, while you cook the others, start giving the shape you want. Let them cool and you are ready to serve them with ice cream.

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