Ingredients
Chocolate Espresso Waffles:
1 box Simple Mills Chocolate Muffin & Cake Mix
1/4 cup (60ml) water
1 tablespoon instant espresso
2 eggs
¼ cup (60ml) oil
2 teaspoon vanilla extract
Chocolate Espresso Chocolate Sauce:
1 tablespoon water
1 tablespoon instant espresso
½ cup (120ml) coconut oil
½ cup (60g) cocoa powder
¼ cup (90m) maple syrup
Ice Cream:
500ml vanilla ice cream (dairy or dairy-free)
or
500ml cappuccino or coffee ice cream (dairy or dairy-free)
Instructions
- Heat the ¼ cup (60ml) of water in the microwave or small saucepan and add the instant espresso and stir until combined.
- Add the eggs, oil and vanilla to a large bowl and whisk until combined.
- Add the chocolate muffin mix to the bowl and mix until combined and then slowly mix in the espresso mixture.
- Heat your waffle maker and put a heaped tablespoon of batter in each slot and cook according to manufacture’s instructions. Place them on a cooling rack and repeat until all the batter is gone.
- Heat a small saucepan to medium heat and add the water and instant espresso and stir until combined. Add the coconut oil, cacao and maple syrup and stir frequently until all components are combined.
- To assemble the ice cream sandwiches take two waffles and drizzle some sauce on the bottom of one side and place 2-3 scoops of vanilla or cappuccino ice cream on top and then drizzle with more chocolate.
- Place the other waffle on top and then place in the freezer and let set for about 10-15 minutes. Repeat with the remaining waffles.
