Our world is slowly dying.
So are these Vegan Matcha Waffle Ice Cream Sandwiches. I mean, just look at that hot, drippy mess.
If the difference between the hot, 70-degree last week of February and the chilly, 20-degree first week of March is any indicator, then it should be apparent that the concept of seasons in Maryland is a loose one at best. The weather here can change on a dime, which means our residents here need to be prepared for anything. Out-of-state students quickly learned the skill of layering and unlayering 10 times a day: staying warm during the frigid mornings, then ditching the sweatshirts as the day warms up. It’s easy to joke about having four seasons in a day since Maryland is so notorious for its bipolar weather.
So a few days ago, our unseasonably warm weather peaked at 72 degrees and we’re expected to get at least 6 inches of snow tonight… So yea, polar vortex winter conditions shouldn’t really bring visions of ice cream to mind, but this ‘bipolar’ winter has been evoking drippy imaginations of my fav dessert. #blameclimatechange. So here I am, making batches upon batches of these Vegan Matcha Waffle-wiches with vanilla bean ice cream and a strawberry compote syrup explosion. Even my waffle-wiches can’t handle the heat like…
Now let’s get on with the food itself.
If you’re like me, you know how great it is to start the morning (or end your night) off with waffles. You probably also question the healthfulness of doing it too often. But, fear not. Waffles can be much more than butter-soaked, syrup-laden blocks of refined flour. They’re actually versatile in absolutely every single way: from sweet to savory, wholesome to fattening, and breakfast to dessert, the possibilities are quite endless.
That explains why it was so simple to elevate this cheat food to something guilt-free. In my case, I added heavy hints of my favorite tea powder, matcha! This vegan waffle recipe is also full of healthy and tasty flax seeds and whole grains, which pairs well with the bitter matcha flavor. These waffles are so crisp that they’re good right off the iron, but even better topped with… you guessed it! Vegan vanilla bean ice cream and my strawberry compote syrup. Yes, indeed. I took this traditional morning meal and turned it into a decadent after-dinner dessert. Now that’s what I call an ice cream sandwich: or ‘waffle-wich’! Definitely a fun way to put a twist on the usual late-night snack attack fare, if you ask me.
You can perfectly enjoy the waffles without the ice cream if making this a breakfast meal (not that you can’t eat ice cream in the morning…). To be completely honest, these waffles have really good flavor on it’s own and you don’t even really need much syrup to make them tasty. Instead, why not add some nutritious toppings and ingredients like fresh berries, banana slices, greek yogurt, zucchini, or a cage-free fried egg (if you’re not vegan)? Whatever your little heart desires.
- ¾ cup all-purpose flour
- ¾ cup whole wheat pastry flour
- 1 tbsp baking powder
- 2-3 tbsp matcha powder
- ½ tsp salt
- 3 tbsp coconut palm sugar
- 2 tbsp ground flax seed
- 5 tbsp water
- 5 tbsp coconut oil, melted
- 2 tsp vanilla extract
- 1½ cups almond milk
- 1 tbsp apple cider vinegar
- 8 ounces fresh strawberries, about 1.5 cups rinsed and sliced
- ¼ cup coconut palm sugar (any kind of sugar works for this)
- 1 tsp cornstarch
- 1 tbsp water
- your favorite (vegan) ice cream
- sprinkles (optional)
- Preheat your waffle iron.
- Add the flours, baking powder, salt, and sugar to a medium bowl. Sift in the matcha powder and combine. Set aside.
- Combine the flax seed and water in a small bowl. Set aside.
- Combine the almond milk and apple cider vinegar in another bowl. Add the melted coconut oil, whisking vigorously while pouring it in. Add the flax mixture and the vanilla and mix well.
- Add the dry mixture to the wet mixture and mix well, until few lumps remain (do not overmix).
- Cook the waffles according to your waffle maker’s instructions.
- If making the waffle sandwiches, let the waffles cool on a wire rack.
- Put the sliced strawberries in a medium saucepan and pour the sugar over them.
- Stir the cornstarch and water until the cornstarch is dissolved, then pour it over the strawberries and sugar. Mix all ingredients together and cook over medium high heat until it comes to a simmer, stirring gently.
- Reduce heat slightly but keep the sauce simmering. Cook approximately 5-7 minutes, or until the sauce is thickened (very important!), stirring often. Let it cool completely.
- After the waffles have cooled, separate the waffles into individual blocks (my waffle maker makes 4 pieces in one round waffle). On one piece, add your ice cream, strawberry syrup, and sprinkles. Then top with another waffle piece. Enjoy immediately!