Ingredients
4
4 servings
- •1 cup all-purpose flour
- •2 tablespoons white sugar
- •2 teaspoons baking powder
- •½ teaspoon salt
- •¾ cup warm milk
- •¼ cup butter, melted
- •1 egg
- •1 teaspoon vanilla extract
- •8 ounces white chocolate, chopped
- •2 tablespoons coconut oil
- •2 tablespoons multicolored candy sprinkles, or to taste
- •3 cups strawberry ice cream
- •1 cup raspberry sherbet
Instructions
- Preheat and grease a standard round waffle iron.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.
- Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.
- Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.
- Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.
- Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.
Nutritional Facts
Per 4 servings
- Calories: 818
- Carbohydrate: 98g
- Fat: 44g
- Fiber: 2g
- Protein: 11g
- Sugar: 67g
Related Recipes
Coconut Chocolate Chip Waffles
Mini Waffle Pops with White Chocolate, Coconut, and Candied Ginger
Waffle Cones
Breakfast Waffle: The Unicorn
Classic Belgian Waffles
Mini Waffle Pops with Candy Sprinkles
Diana's Chocolate Waffles
Waffles
Classic Waffles
Whole Wheat Coconut Oil Waffles
Chocolate Chip Belgian Waffles
