Blueberry Almond Ice Cream Wafflewiches
These Blueberry Almond Ice Cream Wafflewiches are a quick and easy frozen treat made with naturally sweet bananas, juicy blueberries, and crunchy almonds. Sandwiched between caramel waffles (Stroopwafels), this creamy, dairy-free ice cream is perfect for hot days or when you’re craving a sweet indulgence.
Equipment
- Food processor
- Freezer-safe container
- Spoon or ice cream scoop
Ingredients
For the Ice Cream:
- 1 banana, sliced and frozen
- 1 ½ cups frozen blueberries
- ½ cup fresh blueberries
- ½ cup coconut cream
- ½ cup chopped almonds (or substitute walnuts, pecans, or pistachios)
For Assembly:
- 6-8 caramel waffles (Stroopwafels)
- Chocolate or caramel sauce (optional, for drizzling)
Instructions
- Step 1: Prepare the Ice CreamIn a food processor, combine frozen banana, frozen blueberries, and coconut cream.Blend until smooth and creamy, scraping down the sides as needed.
- Step 2: Add Mix-Ins & FreezeTransfer the ice cream mixture into a storage container.Stir in chopped almonds and fresh blueberries for texture and flavor.Smooth the surface, cover, and freeze overnight (or at least 12 hours) for the best consistency.
- Step 3: Assemble the WafflewichesOnce the ice cream has set, place a scoop of ice cream between two caramel waffles (Stroopwafels).Press lightly to create an ice cream sandwich.
- Step 4: Serve & EnjoyDrizzle with chocolate or caramel sauce, if desired.Serve immediately or store in the freezer for later.
Notes
Servings & Yield
- Yields: Approximately 3 cups of ice cream
- Makes: 6-8 wafflewiches
Pro Tips & Variations
- For a crunchier bite, lightly toast the Stroopwafels before assembling.
- For a nut-free version, replace almonds with crushed sunflower seeds or omit them entirely.
- Want extra creaminess? Add an extra ¼ cup coconut cream for a silkier texture.
- Make-ahead option: Assemble the wafflewiches and freeze them individually wrapped for a grab-and-go treat!