Salted Maple Swirl Ice Cream Sandwiches (with Butter Waffle Cookies)
These Salted Maple Swirl Ice Cream Sandwiches are the most dreamy and indulgent frozen treat you will ever make. A rich, creamy, and perfectly sweet maple custard ice cream base is churned to perfection and layered with a thick and dreamy salted maple syrup swirl that runs throughout every single bite. Sandwiched between buttery and perfectly crunchy butter waffle cookies and dipped into chocolate for the most incredible finishing touch — these ice cream sandwiches are the ultimate summer treat you'll want to make on repeat all season long!
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Whole Milk: The base of the rich and creamy maple custard ice cream — whole milk adds a luscious, full-bodied richness that creates the most incredibly smooth and perfectly textured ice cream base throughout.
Heavy Cream: Used in two portions in the maple custard ice cream base — one portion is heated with the milk to create the rich custard base and the second portion is whipped to soft peaks and folded in right before churning for an extra layer of creaminess and a lighter, airier texture throughout.
Maple Sugar: The key ingredient that gives the maple custard ice cream its deep, rich, and concentrated maple flavor — divided into two portions and used in both the custard base and the egg yolk mixture for the most perfectly balanced and intensely maple flavored ice cream throughout.
Salt: Balances the sweetness and enhances all the rich maple flavors throughout the custard ice cream base, the salted maple swirl syrup, and the butter waffle cookies.
Egg Yolks: The key to the richest, creamiest, and most perfectly set maple custard ice cream — five egg yolks add a beautiful golden color, a rich depth of flavor, and a thick, luxurious texture that makes the ice cream truly stunning throughout.
Vanilla Bean Paste or Extract: Adds a warm, sweet, and aromatic flavor that enhances the maple custard ice cream base and the butter waffle cookies throughout.
Maple Syrup: The base of the thick and dreamy salted maple swirl syrup — reduced until thickened and swirled throughout the churned ice cream for the most incredible pockets of rich, sweet, and perfectly salty maple flavor in every single bite.
Eggs: Provide structure, richness, and stability to the butter waffle cookie batter while helping the cookies bake up perfectly golden, crispy, and buttery throughout.
Granulated Sugar: Sweetens the butter waffle cookie batter and helps create that perfectly golden, crisp, and buttery exterior on every single cookie.
All-Purpose Flour: The base of the butter waffle cookie batter that provides structure while keeping the cookies light, crispy, and perfectly golden throughout.
Baking Powder: Adds a subtle lift to the butter waffle cookie batter that helps create a light, airy, and perfectly crisp texture on every single cookie.
Salted Butter: Melted into the butter waffle cookie batter for a rich, warm, and deeply buttery flavor that pairs absolutely beautifully with the rich and creamy maple ice cream in every single ice cream sandwich.
Almond Extract: Optional but recommended — adds a subtle nutty warmth to the butter waffle cookies that pairs beautifully with the maple flavor and takes every single ice cream sandwich completely over the top.
Dark Chocolate: Melted together with the coconut oil for a rich, deeply chocolatey dip that sets into a perfectly crisp shell on each ice cream sandwich for the most incredible finishing touch throughout.
Coconut Oil: Melted together with the dark chocolate to thin it to a perfectly smooth and dippable consistency that sets into a beautifully crisp chocolate shell on every single ice cream sandwich.
Why You’ll Love Salted Maple Swirl Ice Cream Sandwiches (w/ Butter Waffle Cookies):
Rich, Creamy, And Perfectly Sweet Maple Custard Ice Cream: The maple custard ice cream base is incredibly rich, creamy, and perfectly sweet with a deep, warm maple flavor that makes every single bite absolutely irresistible and completely unforgettable.
That Thick And Dreamy Salted Maple Syrup Swirl: A thick and dreamy salted maple syrup swirl is layered throughout the ice cream for the most incredible pockets of rich, sweet, and perfectly salty maple flavor that takes every single bite completely over the top.
Those Buttery And Crunchy Butter Waffle Cookies: The buttery and perfectly crunchy butter waffle cookies add the most satisfying crunch and a rich, warm, buttery flavor that pairs absolutely beautifully with the rich and creamy maple ice cream throughout.
Dipped In Chocolate For The Ultimate Finish: Dipping each ice cream sandwich into chocolate adds the most incredible finishing touch — the chocolate sets into a perfectly crisp shell that pairs beautifully with the rich maple ice cream and buttery waffle cookies in every single bite.
The Perfect Sweet And Salty Balance: The rich, sweet maple ice cream and the perfectly salty maple syrup swirl come together for the most perfectly balanced and absolutely irresistible sweet and salty flavor combination in every single bite.
The Ultimate Summer Frozen Treat: These ice cream sandwiches are the definition of the perfect summer treat — cold, creamy, crunchy, and completely indulgent in every single bite.
Impressive Yet Surprisingly Simple: These ice cream sandwiches look and taste like they came straight from a high-end ice cream shop but are made completely from scratch right in your own kitchen with simple, everyday ingredients.
Perfect For Any Occasion: Whether it is a summer gathering, a backyard barbecue, a special dessert, or any time an ice cream craving hits, these salted maple swirl ice cream sandwiches are always the ultimate crowd-pleasing frozen treat.
Tips for Making Salted Maple Swirl Ice Cream Sandwiches (w/ Butter Waffle Cookies):
Freeze The Ice Cream Maker Base The Night Before: Place the base of your ice cream maker in the freezer the night before making the ice cream — preferably in the back or coldest part of the freezer — a properly frozen base is essential for churning the ice cream to the right consistency.
Heat The Custard Base Low And Slow: Cook the custard base over medium-low heat and whisk continuously — do not be tempted to turn up the heat as this will scramble the eggs and ruin the custard. The mixture is ready when it just barely coats the back of a spoon and reaches between 170F–180F.
Temper The Eggs Slowly And Carefully: When streaming the hot milk mixture into the egg yolk and sugar mixture, go slowly and whisk continuously — pour a small amount of the hot milk mixture in first, whisk quickly, and then continue pouring slowly and steadily to prevent the eggs from cooking and scrambling.
Strain The Custard Base For The Smoothest Result: Pour the custard base through a fine mesh sieve into a clean bowl after cooking — this removes any small lumps and gives the ice cream base an incredibly smooth and silky texture throughout.
Chill The Custard Base Completely Before Churning: The custard base must be completely cold before churning — chill for at least 4–6 hours or preferably overnight for the best churning result and the creamiest, most perfectly textured ice cream.
Reserve The Second Cup Of Heavy Cream: Keep the remaining 1 cup of heavy cream refrigerated until you are ready to churn — whipping it to soft peaks and folding it into the completely chilled custard base right before churning adds extra richness, creaminess, and a lighter, airier texture to the final ice cream.
Whip The Reserved Heavy Cream To Soft Peaks: Whip the reserved cup of heavy cream to soft peaks before gently whisking it into the chilled custard base — this step adds an extra layer of richness and creaminess that gives the ice cream its signature smooth and luxurious texture.
Prepare The Salted Maple Swirl Right After The Custard Base: Make the salted maple swirl syrup right after preparing the custard base so it has plenty of time to cool and thicken before layering into the ice cream — the syrup will thicken significantly as it cools so do not worry if it seems too runny at first.
Do Not Stir The Maple Syrup While Reducing: Allow the maple syrup to reduce on its own over medium-low heat without stirring — stirring can cause the syrup to crystallize. The syrup is ready when it has reduced by about a quarter to a half of its original volume.
Use A Tall Enough Pot For The Maple Syrup: The maple syrup will bubble and foam up significantly as it reduces — make sure your saucepan or pot is tall enough to handle this without overflowing. If it gets too high, simply reduce the heat quickly.
Layer The Ice Cream And Swirl In Three Layers: When assembling the pints, alternate between the churned ice cream and spoonfuls of the salted maple swirl syrup in about three layers — this ensures the most beautiful and even distribution of the dreamy salted maple swirl throughout every single bite.
Freeze The Ice Cream Overnight For The Best Texture: While 1–2 hours is the minimum freeze time, freezing overnight gives the ice cream the best texture, the most beautiful swirl definition, and the cleanest scoops for assembling the ice cream sandwiches.
Make The Butter Waffle Cookies The Day After: Prepare the butter waffle cookies the day after making the ice cream so everything is fresh and ready to assemble at the same time — the cookies store incredibly well so making a full batch is strongly recommended.
Grease The Waffle Maker Between Each Cookie: Grease the waffle cone maker or waffle maker with a small amount of butter between each cookie — this prevents sticking and helps create that perfectly golden and buttery exterior on every single cookie.
Cook The Waffle Cookies Until Deeply Golden: Cook each butter waffle cookie until deeply golden brown for the crispiest, most flavorful, and most buttery result — they cook quickly on a waffle cone maker so keep a close eye on them.
Cool The Cookies Completely Before Assembling: Allow the butter waffle cookies to cool completely on a wire rack before assembling the ice cream sandwiches — warm cookies will cause the ice cream to melt too quickly and make assembling difficult.
Let The Ice Cream Soften Before Scooping: Remove the ice cream from the freezer and allow it to soften for about 10 minutes before scooping — this makes it much easier to place a generous scoop on the cookie and press gently without the cookie breaking.
Melt The Chocolate And Coconut Oil Together: Melt the dark chocolate chips and coconut oil together in the microwave at 20-second intervals, stirring between each — the coconut oil thins the chocolate to a perfectly dippable consistency that sets into a beautifully crisp shell on each ice cream sandwich.
How to Store Salted Maple Swirl Ice Cream Sandwiches (w/ Butter Waffle Cookies):
Ice Cream (Pints): Store the assembled pints of salted maple swirl ice cream in the freezer for up to 2 weeks for the best flavor and texture. Press a piece of parchment paper directly onto the surface of the ice cream before sealing with the lid to prevent ice crystals from forming.
Ice Cream (Large Container): If making the ice cream in a 9x13" pan or large freezer-safe container, cover tightly with plastic wrap or foil and store in the freezer for up to 2 weeks for the best flavor and texture.
Butter Waffle Cookies (Room Temperature): Store the butter waffle cookies in an airtight container at room temperature for up to 1 week — they store incredibly well and are perfect for pulling out whenever an ice cream sandwich craving hits.
Butter Waffle Cookies (Freezer): Freeze individual butter waffle cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature for a few minutes before assembling the ice cream sandwiches for the best crisp and buttery texture.
Assembled Ice Cream Sandwiches: Once assembled and dipped in chocolate, wrap individual ice cream sandwiches in parchment paper and store in a freezer-safe bag or container in the freezer for up to 1 week. Remove from the freezer and allow to sit at room temperature for 2–3 minutes before eating for the best texture.
Salted Maple Swirl Syrup: Store any leftover salted maple swirl syrup in an airtight jar or container in the refrigerator for up to 2 weeks. Gently warm before using to bring it back to a pourable consistency — it is also incredible drizzled over pancakes, waffles, or ice cream on its own.
Chocolate Dip: Store any leftover chocolate dip in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Gently reheat in the microwave at 20-second intervals, stirring in between, until smooth and pourable before using again.
FAQs:
Q: Do I need an ice cream maker for this recipe?
A: Yes. An ice cream maker is needed to churn the maple custard ice cream base to the best creamy, smooth, and perfectly textured result. Make sure to freeze the base of your ice cream maker the night before for the best churning result.
Q: Can I use regular maple syrup instead of maple sugar?
A: Maple sugar is strongly recommended for the deepest, richest, and most concentrated maple flavor in the custard ice cream base. If maple sugar is not available, you can substitute with an equal amount of granulated sugar and increase the vanilla to enhance the overall flavor — keep in mind the maple flavor will be less pronounced.
Q: Why do I need to temper the eggs?
A: Tempering the eggs by slowly streaming the hot milk mixture into the egg yolk and sugar mixture prevents the eggs from cooking and scrambling — going slowly and whisking continuously is the key to a perfectly smooth, silky, and lump-free custard base every single time.
Q: Why do I need to strain the custard base?
A: Straining the custard base through a fine mesh sieve removes any small lumps that may have formed during cooking and gives the ice cream base an incredibly smooth and silky texture that churns up perfectly creamy and dreamy throughout.
Q: Why do I reserve one cup of heavy cream for later?
A: The reserved cup of heavy cream is whipped to soft peaks and folded into the completely chilled custard base right before churning — this adds an extra layer of richness, creaminess, and a lighter, airier texture that gives the ice cream its signature smooth and luxurious result.
Q: Can I make the ice cream without churning?
A: For the creamiest and most perfectly textured result an ice cream maker is recommended. However you can pour the custard base into a freezer-safe container and freeze, stirring vigorously every 30 minutes for the first few hours to break up ice crystals — the texture will be slightly different but still delicious.
Q: Can I use a regular waffle maker instead of a waffle cone maker?
A: Yes. A regular waffle maker works well as a substitute — the cookies will be thicker and the batch will make fewer cookies. Cook for about 2–3 minutes per cookie until golden brown for the best crispy and buttery result.
Q: Why do I add coconut oil to the chocolate dip?
A: The coconut oil thins the melted chocolate to a perfectly smooth and dippable consistency that sets into a beautifully crisp chocolate shell on each ice cream sandwich — without it the chocolate may be too thick to dip or drizzle evenly.
Q: Can I use milk chocolate instead of dark chocolate for the dip?
A: Yes. Any chocolate of choice works beautifully for the dip — milk chocolate, semi-sweet, or white chocolate all work well and pair beautifully with the rich maple ice cream and buttery waffle cookies throughout.
Q: Can I serve the ice cream without making ice cream sandwiches?
A: Absolutely. The salted maple swirl ice cream is just as incredible scooped into a bowl and topped with a drizzle of chocolate and a butter waffle cookie on top — it is an equally delicious and beautiful way to enjoy this recipe.
Love these? Check out my other summer recipes:
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