It’s hot! At least this week in Ohio it’s hot. I have been cleaning out pantry, fridge and freezer for weeks. I really have been wanting to use what we have around the house for meals and snacks. All I needed for this recipe was a boxed cake mix (yeah, I totally can make this from scratch) and some ice cream. This was the perfect time for my girl to enter the kitchen with her chair and help out. Do you cook and bake with your kids?
She has her very own set of kitchen utensils that she gets and uses when it’s time to cook. Her job was to make the cake batter. I followed the box instructions for the ingredients. You’ll need eggs, water and oil.
I used my round waffle iron to make these “chocolate waffle” ice cream bars. I put 3/4 cup of batter into the iron and let it sit for about 30 seconds before closing the lid. That helped the batter not fly out the side. I learned that from many, many trials. Any more batter than 3/4 cup and you’ll have a mess on your hands.
You’ll want to keep your eye on the chocolate batter but it took about 2- 2 1/2 minutes for the waffle to be finished.
The boxed cake mix made 6 round waffles which depending on the size of the eater will make anywhere from 12-24 ice cream bars.
When the chocolate waffles are cooled, it’s time to spread on the ice cream. It’s best if you let the ice cream sit out of the freezer for about 5-10 minutes before spreading. I used an offset spatula and it worked wonderful. You could easily use a spoon or knife as well.
Once they are done, freeze whole for at least two hours up to overnight before cutting. When the ice cream has refroze, remove and cut.
Cut each circle in to fourths or eighths and enjoy.