Waffles and ice cream is a classic combination. Take it to the next level with this recipe featuring Edy's Cookies 'n Cream Ice Cream and a homemade raspberry sauce!
- Edy's® Grand Cookies 'n Cream Ice Cream
- 2 eggs
- 1 1/2 cups half-and-half
- 1/4 cup melted unsalted butter
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 cup flour
- 4 Tbsp. sugar
- 3 Tbsp. cocoa powder
- 1 10-oz. carton frozen raspberries, thawed
Whisk together eggs, half-and-half and melted butter. Set aside. In a large bowl, combine dry ingredients. Add egg mixture and stir until thoroughly blended. Pour batter into preheated waffle iron and cook until golden brown.
Set aside 2-3 berries per serving for garnish. Place remaining berries and juice in blender and puree until smooth.
Place a waffle on each plate and top with a scoop of Edy's® Grand Cookies 'n Cream Ice Cream. Top ice cream scoops with raspberry sauce and garnish with additional raspberries. Serves 6.
Substitute Bisquick Low-Fat Waffle Mix for the Waffle Recipe
Use Edy's Grand Light® Cookies 'N Cream Ice Cream