Yield 8 waffles
This recipe is sponsored by Hudsonville Ice Cream featuring their Dairy Free line!
Measure and blend batter ingredients to create a smooth, thick batter.
Portion out ⅓ cup of batter per 4-inch waffle, Cook for about 2-3 minutes. Grease/spray oil in the waffle maker in between cooking each waffle.
Transfer waffles to a cooling rack. Once cool, assemble ice cream sandwiches using your favorite flavor of Hudsonville Dairy Free frozen dessert. Top with a brownie waffle and gently press down.
Serve immediately rolled in toasted coconut, optional.
Depending on how you measure your dry ingredients, you’ll need to adjust the liquid added. The consistency should resemble a thick pancake batter. For a richer brownie, use non-dairy milk instead of water.
Store brownie waffles in an airtight container. Keep in the fridge for up to 7 days.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-brownie-waffle-ice-cream-sandwiches/