Homemade Waffle Bowls

Homemade Waffle Bowls filled with tart apricot and creme fraiche ice cream and sweetened with brown sugar almonds and honey. The perfect adult indulgence.

Grilled Apricot Ice Cream in Homemade Waffle Bowls

Summer is in full swing! I hope everyone is celebrating today with The 3 F’s – friends, family, and food. We sure are! We still have a month before school is back in session, and we are taking advantage of everyday!

I’ve got some scrumptious Apricot Ice Cream and Homemade Waffle Bowls just waiting for a meet up!

Aren’t these just beautiful?

Pizzelle Cookies are easy to make and so delicious. I love them during the holidays.

I tried a few different ways to shape the bowls. The first thing I tried was shaping them over a lemon. This proved difficult because the cookie is very hot and most of them looked like a tri-pointed hat. The more “frilly” looking bowls were made this way. I thought they were pretty, unique, and very feminine.

Then I got a dessert bowl. This is just a small one cup bowl that I pushed the hot cookie into and let it harden. This provided a more distinct bowl shape and didn’t burn my fingers.

I loved how they turned out.

They were so pretty with the flower design in the middle.

Playing off the brown sugar and honey in the ice cream, I decided to make some brown sugar almond crunchies and honey to it. I liked snacking on the extra crunchies just by themselves. I’m sure they would be yummy on a spinach salad with Mandarin oranges.

I hope that you are having a great summer! Enjoy!

If you’re looking for another way to serve the apricot ice cream, you can serve it in a pie crust bowl, a cinnamon sugar tortilla bowls, or a chocolate candy bowls!

This recipe is part three of a three part series including Grilled Apricots and Apricot Ice Cream.

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Yield: 16

Homemade Waffle Bowls

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Easy homemade waffle bowls filled with tart apricot and creme fraiche ice cream and sweetened with brown sugar almonds and honey. It's the perfect adult indulgence!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

For the Pizzelle Cookies

• 2 cups flour
• 1 cup sugar
• 3/4 cup melted butter (allow time to cool)
• 1 tablespoon vanilla extract
• 4 eggs
• powdered sugar for dusting (If you're just making the cookies)

For the Brown Sugar Almonds

• 1/4 - 1/2 cup brown sugar
• 1/2 - 3/4 cup almond slivers

Instructions

For the Pizzelle Cookies

1. Preheat your Betty Crocker iron as directed.
2. Combine all ingredients until batter is smooth.
3. Drop a heaping tablespoon of batter onto the rear halfof the iron and close.
4. Cook for about 30 seconds and then carefully remove and cool on a wire rack. Lay flat on a cooling rack for cookies. Once cooled, dust the cookies with some powered sugar.
5. To make bowls, press down into a small dessert bowl to cool and harden. Remove when ready.
6. Keep in a sealed container until ready to use.

For the Brown Sugar Almonds

1. Place half your brown sugar into a small fry pan, over medium low heat and melt it. Continually stir it with a spatula. As soon as it's melted, add in the almond slivers. You want enough almonds to get coated in the brown sugar. Remove from heat. Add a bit more brown sugar to coat the almonds and provide a granular texture. Transfer to a cookie sheet to completely cool.
2. Break up into small chunks and sprinkle over your ice cream.
3. Top the ice cream with a bit of honey for a little extra sweetener.
   

Notes

Recipe for the Pizzelle Cookies from Betty Crocker

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