Double Chocolate S’mores Waffle Ice Cream (with Rip van Wafels!)

Chocolate ice cream enhanced with waffles and of course additional chocolate!

Can I just say YUM???!!!

I mean chocolate ice cream is good enough alone, and then add mini marshmallows, Rip van Wafels, crushed graham crackers, and extra chocolate chunks to it and you have a whole other ballgame.

I am excited about this post because I’ve partnered with Rip van Wafels to bring you this recipe. They sent me soooo many of their delicious waffles (or wafels in Dutch) that I could not resist adding some to ice cream (and then obviously devouring the rest). Thank you, Rip van Wafels, and I look forward to making more recipes with your wafels!

Rip van Wafels carries four waffle flavors: Traditional, Honey & Oats, Coconut, and Dark Chocolate & Sea Salt (my favorite!). In this recipe, I added the traditional and chocolate wafels to the ice cream, but if you can only get your hands on the honey & oats and coconut, those would work perfectly fine as well. I just am really into chocolate today if you can’t tell 🙂

When brainstorming for this recipe, I was waffling (no pun intended) back and forth between ice cream and frozen yogurt. In the end, I settled on ice cream since it did not fall apart like the frozen yogurt did after I added all the fix-ins and froze it. Even though froyo is by far my favorite frozen treat, it became too icy in the freezer. But don’t worry, I’m definitely going to tweak that recipe for a froyo treat…

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Double Chocolate S'mores Waffle Ice Cream (with Rip van Wafels!)

Chocolate-Covered Waffle Cones

  • 6 waffle cones
  • 1 cup semisweet chocolate chips, melted

S’mores Waffle Ice Cream

  • 2 cups heavy cream
  • 14 oz sweetened condensed milk
  • ¾ cup unsweetened cocoa powder
  • 2 Traditional Rip van Wafels
  • 2 Dark Chocolate & Sea Salt Rip van Wafels
  • 1 cup semisweet chocolate chunks
  • 1 cup mini marshmallows
  • ½ cup graham crackers, crushed ((with some chunks))
  • additional Rip van Wafels
  • additional mini marshmallows
  1. Beat heavy cream with a mixer until it develops stiff peaks. Add sweetened condensed milk and cocoa powder. Beat once more. Fold in Rip van Wafels, chocolate chunks, marshmallows, and crushed graham crackers.
  2. Pour ice cream into a loaf pan or ice cream container, and freeze for at least 4 hours, preferably overnight.
  3. To make chocolate-covered cones, dip top of waffle cones into melted semisweet chocolate. Place on a parchment paper-lined cookie sheet, and place in refrigerator for at least 30 minutes or until the chocolate has hardened.
  4. Scoop ice cream into waffle cones, and top with additional Rip van Wafels and mini marshmallows. Eat!

 

 

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