Waffle ice cream cake

• Meat

  • 1 Cooling racks

• Baking & Spices

  • 1 box Chocolate cake mix
  • 1 Icing spatula
  • 1/3 cup Sugar

• Bread & Baked Goods

  • 7 Waffle maker

• Frozen

  • 2 cups Chocolate ice cream
  • 2 cups Strawberry ice cream
  • 2 cups Vanilla ice cream

• Desserts

  • 1 Fudge, hot

• Other

  • Sheet Pans
  • 8 oz Strawberries – divided – 2 cut and fanned for garnish

Found on tiphero.com

Description

Directions

• Preheat waffle maker on high per manufacturer’s instructions. Prepare cake mix per box instructions. When waffle iron is fully heated, pour a heaping ½ cup cake batter into the center of the iron. Cook until indicator light goes off, remove and place waffle on a cooling rack. Repeat, making four waffles. Once cooled, place in freezer until ready to use.Hull and chop the strawberries for the sauce. (Reserve 2 of the best looking strawberries for garnish.) Place in a saucepan and combine with the sugar. Stir occasionally and cook over medium heat until sauce has thickened and reduced. Remove from heat and puree. Refrigerate until cooled completely.Working one at a time, scoop 2-3 cups of softened ice cream on a frozen waffle. Spread the ice cream like frosting, evenly and smoothly, out to the edges of the cake. Place finished layer in the freezer for 30 minutes to 1 hour. Repeat with remaining 2 flavors.To assemble: Place the chocolate waffle layer on a plate or frozen sheet pan. Place the strawberry waffle layer on top of the chocolate ** and spoon two large spoonfuls of the cooled strawberry sauce onto the middle of the ice cream. Take the vanilla ice cream layer and top with the remaining waffle. Press the waffle down evenly, then place on top of the strawberry layer with the sauce. Press gently on the top, and then freeze the whole cake for 2 hours or up to overnight. Garnish with fresh strawberries and hot fudge.