I shouldn’t admit how many ice cream cones I’ve consumed in the last few weeks. It’s A LOT, way more than my share. I am using these hot summer days as my excuse. While I never would turn down a frozen treat, even on the most frigid dark day in January, the bulk of my ice cream eating happens in June, July and August, when I keep things simple with a single scoop in a cone, usually chocolate chip or plain old vanilla.
Sundaes are not something I order at an ice cream shop because they seem too indulgent, but I broke my unwritten rule at home. I made mini churro waffle sundaes topped with cinnamon sugar and homemade magic shell (just coconut oil and chocolate). The waffle, with its pastry-like batter, turned out much puffier and lighter than the standard breakfast version. It was like eating a cinnamon-dusted, ice cream-filled éclair in each bite.
Churro Waffle Sundaes
Loosely adapted from Sunset
1 cup water
1/4 cup unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3/4 teaspoons ground cinnamon
1 cup all-purpose flour
4 large eggs
Non-stick cooking spray
1/2 cup granulated sugar
Vanilla ice cream
Homemade magic shell
In a medium saucepan over medium-high heat, combine the water, butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon. Heat the mixture until the butter has melted and the edges are bubbling. Whisk in the flour until there are no lumps. Remove the saucepan from the heat, and whisk in the eggs one at a time. Allow the mixture to stand for 5 minutes.
In a small bowl, stir together the remaining cinnamon and granulated sugar. Set aside.
Preheat a waffle iron and grease with non-stick cooking spray. Spoon 1/4-cup-fulls of batter into the center of each of the 4 waffle iron squares. Close the lid and cook until golden brown, about 5-10 minutes. Dust the waffles with cinnamon sugar.
To serve, top each waffle with ice cream, magic shell and sprinkle with cinnamon sugar.