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Waffle Ice Cream Cake

Waffle ice cream cake with golden, crispy-edged waffle layers and softened vanilla ice cream stacked into a firm frozen layer cake. Maple syrup brushing and a caramel drizzle create a sweet, sticky finish, then whipped cream and berries top the slice.
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Prep Time 30 minutes
Cook Time 20 minutes
freezing 6 hours 30 minutes
Total Time 7 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base and layers
  • 8 standard waffles (store-bought or homemade) Use cooled waffles so they don’t melt the ice cream.
  • 0.5 gallon vanilla ice cream Soften until spreadable, not melted.
  • 0.5 cup maple syrup For brushing between waffle layers.
  • 0.25 cup caramel sauce For drizzling over the finished cake.
  • 2 cup whipped cream Pipeable whipped cream for the top.
  • 1 fresh berries and maple drizzle for topping Add after freezing for best color and texture.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Layer the cake in the pan
  1. Place a waffle on the bottom of a springform pan and brush with maple syrup.
  2. Spread a thick layer of softened vanilla ice cream over the waffle.
  3. Add another waffle layer, brush with maple syrup, and spread more vanilla ice cream on top.
  4. Repeat layering waffles and vanilla ice cream until the pan is full, ending with a waffle layer on top.
Freeze to set
  1. Freeze the assembled cake for 6 hours until completely firm, with the pan covered to prevent ice crystals.
Finish and serve
  1. Pipe whipped cream over the top.
  2. Drizzle caramel over the whipped cream and add fresh berries and maple drizzle on top.
  3. Freeze 1 more hour before releasing from the pan and serving, so the slice holds clean layers.

Notes

Pro tip: keep waffles completely cooled and ice cream just softened so you get crisp edges and clear layers. Store covered in the freezer for up to 2 weeks; thaw 5–10 minutes for easier slicing. Freezing is yes—best texture comes from serving straight from firm frozen. If you want a lighter option, use low-fat vanilla ice cream and sugar-free maple syrup for a reduced-sugar swap.