Mini Waffle Bowl Desserts

Degree of Difficulty: 

Who can resist an edible mini waffle bowl dipped in chocolate and filled with decadent Blue Bunny® Ice Cream. A fun bite-sized treat for people of all ages.

Equipment: #30 ice cream scoop, waffle iron, whip, 2 oz. glass bowl, metal bowl, straight sided glass
Makes: 12 servings
Prep time: 20 mins

Ingredients

Chocolate Dipped Waffles: 2 gallons pre-made waffle mix 1 qt. (32 fl. oz.) dipping chocolate (melted) White Chocolate Caramel Cluster Waffle Bowl (12 bowls): 1/4 gallon (1-1/3 lb.) Blue Bunny® White Chocolate Caramel Cluster, #587930 1/2 cup (4 oz.) chopped white chocolate pieces 1/2 cup (4 fl. oz.) fudge sauce 1/2 cup (4 oz.) chopped peanuts Chocolate Caramel Cashew Waffle Bowl (12 bowls): 1/4 gallon (1-1/3 lb.) Blue Bunny® Chocolate Caramel Cashew, #587923 1/2 cup (4 oz.) chopped chocolate 1/2 cup (4 fl. oz.) caramel 1/2 cup (4 oz.) chopped cashews Strawberry Cheesecake Waffle Bowl (12 bowls): 1/4 gallon (1-1/4 lb.) Blue Bunny® Strawberry Cheesecake, #15608 1/2 cup (4 oz.) mini cheesecake pieces 1/2 cup (4 fl. oz.) strawberry sauce

Instructions

Follow instructions to make waffle mix. To make mini waffles, ladle 2 oz. of waffle mix on waffle iron and bake according to instructions. When fully cooked, remove waffle and place inside of a small glass bowl to make bowl shape. Let cool. Pour 2 Tbsp. of melted chocolate in bowl. Fully coat inside of bowl with chocolate and drain excess chocolate. Let chocolate cool. Store in air tight container. To assemble, scoop a #30 scoop (1-3/16 oz. each) of Blue Bunny® White Chocolate Caramel Cluster, Chocolate Caramel Cashew, and Strawberry Cheesecake Ice Cream into three separate waffle bowls. Top each bowl with toppings listed above.

Variations

Use chopped brownie pieces instead of cheesecake bites for the strawberry cheesecake waffle bowl. Use Blue Bunny® Peanut Butter & Fudge Ice Cream instead of White Chocolate Caramel Cluster Ice Cream.

Hints

All waffle bowls can be pre-made and stored in the freezer on sheet pans until ready to serve. For best dipping results when using a 3-gallon tub, begin scooping close to the tub wall, cutting ½ inch down.