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Summer Temptation: Homemade Liège Waffle Ice Cream

Belgian Liege waffles topped with pistachio, rose water, and saffron infused vanilla ice cream!
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: brunch, Dessert
Cuisine: belgian, Persian
Keyword: ice cream sandwich, liege waffle dessert, liege waffle ice cream, persian ice cream, persian ice cream sandwich, topped liege waffle, waffle ice cream, waffles with ice cream
Servings: 9 Ice Cream Liège Waffles
Author: Waffle Pantry


Persian Ice Cream

  • Vanilla Ice Cream: 1.5 qrt
  • Pistachios: 1/2 cup
  • Saffron: 1/4 tsp
  • Rose Water: 1 tbsp
  • Hot Water: 1 tbsp

Liège Waffle Dough

  • Waffle Pantry Liège Waffle Mix: 16 oz 454g
  • Waffle Pantry Belgian Pearl Sugar: 2.5 oz 71g
  • Lesaffre SAF-Instant Yeast Gold: 0.25 oz (7g)
  • Hot Water: ¾ cup 177ml or 6 fl oz
  • Butter: 1 stick 113g or 4oz
  • Egg: 1 large egg


Making Persian Ice Cream

  • Allow 30 minutes for vanilla ice cream to become soft and creamy
  • Crush saffron and add into small cup. Add hot water and let steep for 30 minutes.
  • Chop pistachios coarsely
  • Add vanilla ice cream to a big bowl and mix in saffron mixture. Add chopped pistachios and rose water and mix well.
  • Add ice cream mixture into original container and freeze for 3 hours.

Baking Belgian Liège Waffles

  • Combine softened butter and hot water in mixer. Add waffle mix, egg and yeast. Stir well. Knead to form sticky dough.
  • Cover dough and let rest for 2 to 3 hours.
  • Gently fold Belgian pearl sugar into dough. Divide dough into 9 portions. Cover and allow dough to rest for 15 minutes.
  • Preheat Liege waffle iron (360°F or 182°C). Flatt dough balls slightly and place on the iron. Bake for 2 to 4 minutes until golden.

Serving Liège Waffle Ice Cream

  • Add two scoops of ice cream to your Liège and garnish with chopped pistachios. For an ice cream sandwich, cut Liège waffle in half (using a bread knife) add 2-3 scoops of ice cream. Enjoy!