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Homemade Waffle Bowls

Homemade waffle bowls are made by cooking a smooth batter on a waffle iron, then quickly molding the hot waffles over a bowl for crisp, golden edges. The warm-to-mold step sets the shape so you can fill them with ice cream scoops for an easy sundae-style dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup flour
  • 0.33 cup sugar
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs large
  • 0.25 cup melted butter
  • 0.5 tsp vanilla extract

Equipment

  • 1 waffle iron

Method
 

Mix the dry ingredients
  1. Whisk the flour, sugar, and salt until evenly combined, then set aside.
Mix the wet ingredients
  1. Whisk the eggs, melted butter, and vanilla extract until smooth and uniform.
Make the batter
  1. Pour the wet mixture into the dry ingredients and stir until smooth with no visible dry spots.
Preheat the waffle iron
  1. Preheat the waffle iron according to the manufacturer instructions and lightly prepare it if your model requires it.
Cook the waffles
  1. Pour a small amount of batter onto the iron and cook at the iron’s setting until golden brown, about 1-2 minutes.
Shape into bowls
  1. Immediately mold the hot waffle over an upside-down bowl to shape it into a bowl form while it is pliable.
Set the shape and cool
  1. Hold the waffle in place for 30 seconds until it sets, then let it cool completely before removing.
Finish and serve
  1. Repeat with the remaining batter until you have enough bowls, then fill with ice cream to serve.

Notes

Pro tip: work one waffle at a time—warm batter and hot waffles mold best before they cool and turn rigid. Store cooled waffle bowls in an airtight container at room temperature for up to 2 days to keep them crisp; they do not freeze well. For a dairy-free swap, use a 1:1 plant-butter substitute instead of melted butter and proceed the same way.