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Spiced Cider Waffle and Caramel Ice Cream Sandwiches

  • Author: Elizabeth Van Lierde
  • Prep Time: 2 hours
  • Cook Time: 10 minues
  • Total Time: 2 hours 10 minutes
  • Yield: 6-8 Sandwiches 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


Sandwiched between two spiced cider waffles is creamy caramel ice cream and drizzled off with even more homemade caramel. A MUST save for easy fall dessert recipes. 



1 Cup of all purpose flour
1 Tsp of baking powder
1/2 Tsp of baking soda
1/2 Tsp of salt
2 Tbs of sugar
1 Tsp of cinnamon
1/2 Tsp of nutmeg
1/4 Tsp of ground cloves
1/4 Tsp of cardamom
1 Cup apple cider
1 Large egg
1-2 Pints of caramel ice cream

for caramel:
1 Cup of granulated sugar
1/2 Cup of heavy cream
6 Tablespoons of unsalted butter, diced
2 Tablespoons of bourbon
1 1/2 Teaspoons of sea salt


for caramel:

In a heavy bottom saucepan heat one cup of sugar until melted 5-10 minutes. Stir constantly with a wooden spoon and be VERY careful not to burn. The color should be an amber brown. Any darker and you have burned your sugar. Add in butter slowly and stir until melted. Very slowly add in heavy whipping cream.

*Note the butter and cream will splatter and bubble up because they are a different temp to the sugar, so be careful!* 

Continue to boil and stir for another 30 seconds to 1 minute. At this point we are just trying to thicken the caramel. Remove pan from heat add in salt and bourbon and stir. Transfer caramel to a glass jar and cool completely before refrigerating. To reheat the caramel place jar in microwave for two 30 second increments, stirring after the first. 

For ice cream: 

Soften caramel ice cream for 10-15 minutes on the counter and then spread a 1 inch layer into six inch cake tins lined with plastic wrap. Return to the freezer for 2 hours or until completely hardened. 

For waffles: 

In two medium and large mixing bowls whisk together the dry ingredients: flour, baking powder, baking soda, salt and sugar, cinnamon, nutmeg, ground cloves, and cardamom. In a separate bowl whisk together egg and apple cider. Whisk in wet mixture to dry mixture until just combined. 

Heat ½ cup or small ladle full of waffle mixture into waffle iron until cooked. Allow waffles to cool completely before sandwiching together with ice cream. Layer up one ice cream disk between two waffles and slice with an extra sharp knife into triangles. Freeze for another 1-2 hours (overnight is best) to give the sandwiches time to come together. 

Before serving drizzle with homemade caramel.