Waffle Ice Cream Cake Sandwiches recipe is a summertime must have

Churro Ice Cream SandwichDsc 1870 2 Resized
Churro Ice Cream SandwichDsc 1870 2 Resized /

Love a great ice cream sandwich but want to take it up a notch? This Waffle Ice Cream Cake Sandwiches recipe will have everyone screaming for more. More importantly, everyone can master this sweet recipe.

On a hot summer day, ice cream always satisfies. Although there are far more that 31 flavors in the freezer, sometimes that scoop of ice cream needs a little more.

Of course, there is the ice cream sundae or even that waffle cone. But, what about that over the top indulgence that makes people salivate at first glance?

Recently, Ferrero shared its Waffle Ice cream Cake Sandwiches recipe that is absolutely delicious. Here’s how to make it.


  • 1 cup Butterfinger, chopped into ¼” pieces
  • 1 cup Baby Ruth, chopped into ¼” pieces
  • 1 cup Buncha Crunch whole pieces

For Sandwich:  

  • 6 each vanilla waffles, RTU, 3” diameter discs
  • 1 cup peanut butter ice cream for Butterfinger
  • 1 cup caramel ice cream for Baby Ruth
  • 1 cup Horchata ice cream for Buncha Crunch

For Topping: 

  • 1 cup heavy cream
  • 2 tbs. powdered sugar


  • Place the 6 frozen waffle discs in freezer and keep frozen until needed.  Remove waffles from freezer and add a scoop of ice cream to one waffle and top with another waffle, pressing down to form a sandwich. Roll the ice cream sides of the sandwich in the candy, making sure it sticks well to the ice cream.  In a mixer, whip the heavy cream with the sugar until soft peaks form.  With a piping bag and tip, pipe a whipped cream decoration on each sandwich and sprinkle remaining candy on top.

This Waffle Ice Cream Cake Sandwiches recipe definitely requires a bowl and a spoon to ensure that every tasty bite is enjoyed. If you prefer an ice cream dessert to be eaten with a spoon and a straw.

Churro flavors have been everywhere. While they might be a popular theme park treat, churros have moved beyond the turnstiles. From the cereal bowl to the ice cream bowl, that sweet cinnamon flavor is totally irresistible.

Here’s how to make Baby Ruth Churro Milkshake.


  • 1 cup Baby Ruth, chopped into 1/2” pieces for mix in
  • 1 cup Baby Ruth, chopped into 3/4” pieces as a garnish

For Milkshake: 

  • 3 cups cinnamon swirl ice cream
  • 1 cup cream cheese, softened
  • 3/4 cup Baby Ruth, chopped into ½” pieces
  • 3/4 cup evaporated milk, or as needed to thin out milk shake

For Garnish: 

  • 1/4 cup peanuts, roasted, chopped
  • 3/4 cup Baby Ruth®, chopped into 3/4” pieces
  • 1/2 cup churros, chopped into ½’ pieces
  • 1/2 cup caramel sauce, warm, melted
  • 2 each churro, whole, extra-long size, cut in half
  • Whipped cream, maraschino cherry and cinnamon sugar-cocoa powder optional*


  • Chop Baby Ruth into ½” and ¾” pieces and set aside.  In a blender, combine the 1/2” chopped Baby Ruth, ice cream, cream cheese and add evaporated milk for desired consistency. Dip rim of glass in warm melted caramel and apply peanuts and chopped churro.  Divide mixture into 4 serving glasses; top with whipped cream, 1 long churro and the ¾” chopped Baby Ruth.  Drizzle with remaining caramel sauce and a light dusting of cinnamon sugar-cocoa powder.

Do you have a great recipe to share? What’s your favorite way to transform those favorite flavors in a new way?