Cooking spray, for greasing
1 quart Vanilla ice cream, slightly softened
1 jar Rainbow sprinkles
Variations if desired:
Replace the water in the boxed mix recipe with cooled, brewed coffee
1/2 cup Sour cream or full-fat Greek yogurt to add to batter
1 Instant chocolate pudding mix to add to batter
In a large bowl, mix the chocolate cake ingredients according to box directions.
Preheat a square waffle iron according to the manufacturer's instructions. Grease with cooking spray and scoop 1/4 cup of batter into each of the four squares of the waffle iron. Cook until browned and puffed, about 5 minutes. Remove the waffles to a baking rack to cool completely and repeat with the remaining batter.
Line a 9 x 13-inch metal baking dish with 2 pieces of parchment paper, crisscrossing them and leaving an overhang on all sides. Place one layer of the waffles on the bottom of the cake pan, spread with an even, thick layer of vanilla ice cream, and top with a second layer of waffles. Wrap the whole baking dish in plastic wrap and freeze for at least 8 to 10 hours, preferably overnight, until the ice cream has hardened.
When ready to slice and serve, place the sprinkles in a baking dish. Fill a tall glass with hot water. Remove the sandwiches from the pan using the parchment paper handles. Dip a serrated knife into the hot water and cut each waffle sandwich in half on the diagonal to form triangles. Dip each edge (except for the cut center) into the sprinkles and either serve immediately or wrap in plastic or wax paper and return to the freezer until ready to serve.
This brownie waffle ice cream sandwich is the ultimate treat that your guests — kids and adults alike — will love. This recipe is best when made the night before it's needed to allow for proper freezing time. Bonus: Everything comes in a box.
Prep time: 25 minutes plus 8 hours freezing time
Cook time: 10 minutes