Hello Kitty Ice Cream Waffle Sandwiches
I once had these ice cream sandwiches that were served on two freshly made waffles. I loved it. The hot, crispy waffles tasted great with the cold ice cream. So this weekend, I decided to use my Hello Kitty Waffle maker to make some ice cream sandwiches. For anyone who is curious where to get the waffle maker, there are some third party sellers that have it on amazon as well as ebay.
This weekend I also got a chance to use the ice cream maker I recently bought, for the first time. I chose to make some coconut ice cream because I found a recipe on David Lebovitz site which was really simple to make. I had all the ingredients necessary except the saffron threads, which I left out.
Making Hello Kitty Ice Cream Sandwiches ended up being a little trickier than I imagined, and next time I'll have to make some adjustments. One of the problems is the waffles. The Hello Kitty waffles are flat on the front side, but the back side has grids of normal waffles, except they extend out more than a typical waffle. So it's hard to squish the ice cream into these grids and it makes it harder to hold the ice cream sandwich together because it becomes so thick (as you can see in the photo below). Next time I think I will cut off part of the backside of these waffles, so I have a flatter surface to work with.
The other problem I encountered was working with homemade ice cream, which melts really fast. These ice cream sandwiches were dripping like crazy. Next time I might just use store bought ice cream. Or I might freeze the homemade ice cream in hello kitty-like molds, so then I can transfer the ice cream molds directly into the waffles without having to scoop the ice cream and squish it to fit.
These still came out really cute looking and they were fun to eat on such a warm Saturday afternoon. Also, the ice cream was really good if you like coconut ice cream. I don't think I'll buy coconut ice cream again. I'll just make my own.
For the waffles, I just used a Belgium waffle mix. For the ice cream, I used a modified version of this recipe:
Coconut Ice Cream (adapted from David Lebovitz's recipe)
Yields: approx 2 pints
1 1/3 cup heavy cream
2 cups coconut milk
1/2 cup cane sugar
1. In a medium-sized saucepan, bring all the ingredients to a boil.
2. Reduce the heat and simmer gently for ten minutes, stirring
occasionally. Remove from heat, and chill the mixture thoroughly. (I put mine in the fridge overnight)
3. Once chilled, freeze in your ice cream maker according to the