Birthday Cake Waffle Ice Cream Sandwiches

Ingredients:

• 1 Egg
• 1 cup Milk (whole milk or non-dairy milk)
• 2 tsp Pure Madagascar Vanilla Extract
• 1 tsp Pure Almond Extract
• 2 tbsp Coconut Oil (melted, cooled)
• 1 cup 1:1 Baking Flour Made Without Wheat Ingredients
• 2 tsp Baking Powder
• 3 tbsp Organic Coconut Palm Sugar
• 2 tbsp Rainbow Sprinkles (plus ½ cup to 1 cup for rolling)
• 2 x 450 ml Vanilla Ice Cream Containers (dairy or non-dairy)

Directions:

1. In a bowl, whisk the egg. Then, add the milk, vanilla extract, almond extract and coconut oil. Stir to combine.
2. Add the flour, baking powder and coconut sugar. Mix until combined until a pancake-like consistency is formed. Fold in the sprinkles.
3. Prepare a waffle maker and add about ¼ cup of batter to it. Follow the instructions on your waffle maker on how to cook them. Repeat with the remaining batter.
4. Let the waffles cool before adding ice cream. Place the ice cream container onto its side and use a sharp knife to cut about ½ inch to 1 inch size circles of ice cream. Peel the paper off and place the ice cream on a waffle. Place another waffle on top and lightly press down. Repeat with the remaining waffle sandwiches. Alternatively, scoop your desired amount of ice cream onto one waffle and then place another waffle on top and lightly press down.
5. Place the waffles on a lined baking sheet and put in the freezer for two to three hours. Roll one side of each waffle into a plate of sprinkles. Let thaw for 10 to 15 minutes before eating. Enjoy!

Notes:

This recipe makes 8 mini waffles.

Yield: 4 Servings
Prep time: 30 Minutes
Total Time: 3 hrs 30 Minutes