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.

Preparation 5 mins
Cook Time 30 mins
Total Time 0:35


For the Pizzelle Cookies

  • 2 cups Flour
  • 1 cup Sugar
  • 3/4 cup melted butter, allow time to cool
  • 1 Tbls 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


For the Pizzelle Cookies

  1. Preheat your Betty Crockeriron as directed.
  2. Combine all ingredients until batter is smooth
  3. Drop a heaping tablespoon of batter onto the rear half iron and close.
  4. Cook for about 30 seconds and then carefully remove and cool on a wire rack.
  5. Lay flat on a cooling rack for cookies. Once cooled, dust the cookies with some powered sugar.
  6. For bowls, press down into a small dessert bowl to cool and harden. Remove when ready.
  7. 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.
  4. Enjoy your summer.


Recipe Notes

Recipe for the Pizzele Cookies from Betty Crocker

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