Wholesale Pricing: Waffle Mix & Pearl Sugar

Liege Waffle Ice Cream



Serving Size: 9 Liege Waffle Ice Cream Sandwiches

Persian Ice Cream

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

Liege Waffle Dough

Get your taste buds ready for what may be the most flavorsome Liège waffle ice cream experience ever – Belgian Liège waffles with pistachio, rose water, and saffron infused vanilla ice cream! We’ve adapted and fused a recipe from a centuries-old Persian ice cream creation, bastani sonnati, to include Liège waffles. This ice cream sandwich can be enjoyed between a sliced waffle or open-faced and we promise it’ll knock all who taste it off their feet.


Making Persian Ice Cream

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

Baking Belgian Liege Waffles

  1. Combine softened butter and hot water in mixer. Add waffle mix, egg and yeast. Stir well. Knead to form sticky dough.
  2. Cover dough and let rest for 2 to 3 hours.
  3. Gently fold Belgian pearl sugar into dough. Divide dough into 9 portions. Cover and allow dough to rest for 15 minutes.
  4. 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 Liege Waffle Ice Cream

  1. 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!


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