Waffles and Ice Cream
A delightful combination of warm, crispy waffles topped with creamy vanilla ice cream and a drizzle of rich maple syrup.
Equipment
- Waffle Iron
- Mixing Bowl
- Food Processor
Ingredients
- 1/2 tsp. gelatin
- 1/2 cup sprouted oat flour (gluten-free)
- 1/4 cup arrowroot powder
- 1/4 cup sprouted sorghum flour
- 1/4 cup sprouted rice flour
- 1/2 cup maple sugar
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 4 Tbsp. unsalted butter melted and cooled
- 3 large eggs
- 1 cup whole milk
- 1 tsp. vanilla extract
- 2 pints vanilla ice cream
- Maple syrup (Grade B preferred)
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a small bowl, combine gelatin with 1 teaspoon of water and let it bloom.
- In a large bowl, whisk together sprouted oat flour, arrowroot powder, sorghum flour, rice flour, maple sugar, baking powder, and sea salt.
- In a food processor, blend melted butter, eggs, milk, vanilla extract, and bloomed gelatin until smooth.
- Add the dry ingredients to the wet ingredients and pulse briefly to combine.
- Spread an appropriate amount of batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden brown.
- Transfer the cooked waffle to a plate, top with vanilla ice cream, and drizzle with maple syrup.
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Notes
Keep cooked waffles warm in a low oven (200ºF) if making multiple waffles.