Blueberry Almond Ice Cream Wafflewiches
These Blueberry Almond Ice Cream Wafflewiches are a fun frozen dessert made with creamy blueberry banana ice cream sandwiched between chewy caramel waffle cookies. The ice cream is naturally sweet from fruit, lightly rich from coconut cream, and finished with fresh blueberries and chopped almonds for texture. Perfect for summer parties, backyard gatherings, or an easy make-ahead dessert.
Equipment
- Food processor
- Rubber spatula
- Freezer-safe container with lid
- Ice cream scoop
Ingredients
- 1 ripe banana sliced and frozen
- 1½ cups frozen blueberries
- ½ cup fresh blueberries
- ½ cup coconut cream
- ½ cup almonds chopped
- 6-8 caramel waffle cookies (I used Stroopwafels)
- Chocolate sauce or caramel sauce optional for serving
Instructions
- Add the frozen banana, frozen blueberries, and coconut cream to a food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Transfer the mixture to a freezer-safe container. Fold in the chopped almonds and fresh blueberries. Smooth the top, cover tightly, and freeze for at least 12 hours or until firm.
- To assemble, scoop the blueberry almond ice cream onto one caramel waffle cookie and gently press another on top to form a sandwich.
- Drizzle with chocolate sauce or caramel sauce if desired. Serve immediately or return to the freezer until ready to enjoy.
Notes
- Freeze the banana and blueberries at least one day before making the ice cream for the best texture.
- Let the ice cream sit at room temperature for 5 minutes before scooping if very firm.
- Walnuts, pecans, or pistachios can be substituted for almonds.
- Store assembled wafflewiches wrapped tightly in plastic wrap for up to 1 week.
