Ice Cream for Breakfast: Syrup and Waffles Ice Cream Recipe

In an attempt to make Monday a teeny bit better, I have an ice cream recipe that you can eat for breakfast!

The kid in me nearly jumps for joy at the thought of that. And since the breakfast cereal popsicles I made a while back were such a hit, I thought an ice cream version would be a fun one to try. Only with waffles (which you know I love) and maple syrup ribbons throughout. Eeee! Let’s get to it…

Ingredients:

2 1/2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/2 tsp salt
2 tbsp corn starch
1 tsp vanilla extract
Waffle pieces (homemade waffle recipe here – skip the jello mix if you want a traditional waffle flavor)
Maple syrup (go for grade B syrup, if possible, for a deeper maple flavor)

Youll also need:

Ice cream maker like this one // 2 quart sauce pan // Freezer-safe pans or containers // Whisk // Heat-safe spatula // Bowl // Ice // Thermometer

Instructions:

1. First, freeze the ice cream freezer bowl for 24 hours. The bowl needs to be frozen before getting started. Keep the freezer bowl in the freezer until the churning step.

2. Combine 2 tbsp of the whole milk with the corn starch and vanilla extract in a bowl. Stir until smooth and set aside.

3. Combine the rest of the whole milk with the heavy cream, granulated sugar, and salt in the sauce pan. Set aside.

4. In the bowl, prepare an ice bath for the sauce pan. This will be used to chill the ice cream base afterwards.

5. Move the sauce pan with the milk mixture to the stove and bring to a simmer on medium heat. Once the mixture is at a steady simmer, heat the mixture for 6 minutes, stirring with a whisk.

6. Reduce heat to low and, while stirring, add corn starch mixture.

7. Increase back to medium heat and cook for another 2 minutes, stirring constantly.

8. Remove from heat and submerge the sauce pan into the ice bath. Keep stirring! This will help cool the ice cream base more quickly and evenly.

9. Once the mixture registers 45 degrees Fahrenheit, add the mixture to the ice cream maker and turn it on. This step will take between 35 to 45 minutes (depending on how cold the base was before starting). Once the ice cream to begin developing a thick soft serve-like texture, go ahead and add in the waffle pieces. Once the pieces are combined with the ice cream, stop the churning process.

10. Scoop the ice cream into freezer-safe pans, alternating between ice cream and ribbons of maple syrup. Cover with airtight lids, and freeze overnight.

Recipe by Linda Jednaszewski for Paper & Stitch
Concept, photography, and styling by Brittni Mehlhoff

So…Think you might give this dessert for breakfast idea a try? It tastes just as good after dinner if the thought of ice cream at 8am is all too much.

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For more ice cream related posts and recipe, click here.