ube waffle ice cream sandwiches are my go to fix when the afternoon slump hits and I want something sweet, cold, and a little special. You know that moment when you open the freezer, stare into it, and nothing feels exciting enough? This is the dessert that actually solves that. It’s soft and crisp at the same time, creamy in the middle, and it tastes like a fun weekend treat even if you make it on a random Tuesday. I started making these after realizing regular ice cream sandwiches were fine, but not crave worthy. If you love ube (or you want to love ube), this is your sign.
Recipe Overview
Let’s keep it simple. You’re making two waffles, adding ice cream in the middle, and pressing it into a handheld sandwich. The magic is in the ube flavor and that waffle texture that’s slightly crisp outside but still tender.
I like making a batch of waffles and freezing them so I can build ube waffle ice cream sandwiches whenever I want. It feels like a little life hack, especially if you’ve got kids or friends who always want dessert after dinner.
Here’s what you can expect when you make them:
- Flavor: sweet, vanilla like, nutty, and cozy from the ube
- Texture: warm waffle chew plus cold creamy ice cream
- Difficulty: easy, even if you don’t bake much
- Time: about 20 to 30 minutes if your waffle batter is ready
Also, if you want another super fun ube dessert idea for little ones (or adults who act like little ones around sweets), I wrote about this too: ube ice cream sandwich fun Filipino dessert for kids. It’s the same happy vibe, just a different format.
Key Ingredients for Matcha Waffle Ice Cream Sandwiches
Quick note before you panic at the header: yes, it says matcha, but this post is all about ube waffle ice cream sandwiches. People ask me about matcha swaps a lot, so I’m keeping this section focused on what you actually need for the ube version, plus a simple matcha option later. No stress.
The ingredient list is short and friendly. If you can make waffles, you can make these.
What you will need
- Waffles: homemade ube waffles or store bought waffles if you’re in a rush
- Ube halaya or ube extract: for that real ube flavor and that pretty purple color
- Ice cream: vanilla, coconut, ube, or even cookies and cream
- Butter or oil: helps waffles brown nicely
- Optional add ons: sprinkles, crushed cones, toasted coconut, mini chocolate chips
My honest opinion: ube halaya gives the best flavor if you have it. Ube extract is totally fine too, especially when you just want the color and a light ube taste. If you need a solid waffle base, I’m obsessed with these crispy ube waffles Filipino inspired breakfast favorite. I make them for breakfast, then “accidentally” turn them into dessert later.
For ice cream, pick something that won’t fight the ube. Vanilla is the safest and honestly the best for highlighting the waffle. Ube ice cream makes it extra ube on ube, which I love when I’m fully leaning in.
Step-by-Step Instructions for Making the Sandwiches
This is the part where you realize it’s not complicated at all. The only tricky thing is timing, because ice cream melts fast and waffles are at their best when they’re not steaming hot.
Directions (my no stress method)
- Step 1: Cook your ube waffles and let them cool for 5 to 10 minutes. You want them cool enough so they don’t melt the ice cream instantly.
- Step 2: While waffles cool, move your ice cream to the fridge for 5 minutes. This makes it scoopable but not soup.
- Step 3: Scoop ice cream onto the flat side of one waffle. Use enough to cover the center, then gently spread.
- Step 4: Top with another waffle and lightly press. Don’t smash it, just enough to seal the edges.
- Step 5: Roll the sides in toppings if you want. Sprinkles look cute, toasted coconut tastes amazing.
- Step 6: Freeze for 20 to 30 minutes for clean bites, or eat right away if you like it soft and melty.
When I’m making ube waffle ice cream sandwiches for guests, I always do the short freeze. It turns them from messy to neat, and you can actually bite in without the ice cream sliding out.
If you’re feeding a crowd, here’s my real life trick: make all the waffle “tops” and “bottoms” first, line them up, scoop the ice cream assembly line style, then cap them. It feels weirdly satisfying.
“I made these for movie night and everyone kept saying they tasted like something from a fancy dessert shop. The ube waffle is the star. I’m making a double batch next time.”
And if you ever want a bite sized version for parties (or for people who swear they only want a small dessert), try these: delicious mini ube waffle bites recipe for tasty snacking.
Tips for Serving and Storing
These are best when the waffle still has a little crisp to it. The longer they sit with ice cream inside, the softer the waffle gets. That’s not a bad thing, just a different vibe.
Serving ideas that actually work
For serving: I like cutting them in halves or quarters if I’m serving after dinner. It feels more shareable, and people can try it without committing to a huge portion.
For storage: Wrap each sandwich tightly so it doesn’t pick up freezer smells. I’ve learned that the hard way.
- Wrap in parchment paper, then put in a freezer bag
- Label with the date (future you will thank you)
- Freeze up to 1 week for best texture
When you’re ready to eat, let it sit on the counter for 2 to 4 minutes. That tiny rest makes it easier to bite and brings out the ube flavor more.
Variations and Alternatives to the Recipe
The classic version is ube waffles with vanilla or ube ice cream, but you can absolutely play around. I do, depending on what’s in my freezer and what mood I’m in.
Here are some easy swaps that still taste great:
1) Matcha twist: If you love matcha, keep the ube waffles, but use matcha ice cream or vanilla ice cream mixed with a little matcha powder. That earthy matcha plus sweet ube is surprisingly good.
2) Tropical option: Coconut ice cream plus ube waffles is a win. Add toasted coconut on the edges if you want that extra crunch.
3) Extra creamy filling: No ice cream? You can use whipped cream plus a bit of cream cheese for a fluffy cheesecake vibe. If you’re into that creamy style of dessert, you might also like this: deliciously creamy no bake ube cheesecake cups recipe.
4) Store bought shortcut: Use frozen waffles, toast them, cool them, then build the sandwich. It’s not exactly the same as homemade, but it still makes a solid ube waffle ice cream sandwiches moment when you need dessert now.
5) Dairy free: Use dairy free ice cream and a waffle recipe made with plant based milk and oil instead of butter. Ube flavor still shines.
No matter which version you try, the key is this: don’t assemble while the waffles are hot. Warm is okay. Hot will turn your ice cream into a puddle.
Common Questions
Q: Can I make ube waffle ice cream sandwiches ahead of time?
Yes. Assemble them, wrap individually, then freeze. For best texture, eat within 1 week.
Q: What ice cream flavor goes best with ube waffles?
Vanilla is the easiest and most balanced. Ube ice cream is the boldest. Coconut is the best “something different” choice.
Q: How do I keep the waffles from getting soggy?
Cool the waffles before assembling, then freeze the sandwiches for at least 20 to 30 minutes. Also, wrap them well so ice crystals do not form.
Q: I do not have ube halaya. What can I use?
Use ube extract for flavor and color. If you have purple yam powder, you can mix a little into the batter too.
Q: Can I cook the waffles and freeze them for later?
Absolutely. Let them cool completely, freeze in a bag, and toast lightly before making your ube waffle ice cream sandwiches.
A Sweet Treat Worth Keeping in Your Freezer
If you’ve been craving something cold and comforting, ube waffle ice cream sandwiches are such a fun answer. You get that homemade waffle feel without needing fancy skills, and you can tweak the flavors to match what you like. Make a few, stash them in the freezer, and you’ll have dessert ready for random cravings and last minute guests. If you try it, do it your way and enjoy the process, because this is the kind of treat that’s supposed to be playful.
Ube Waffle Ice Cream Sandwiches
Ingredients
For the Waffles
- 2 cups Homemade ube waffles or store-bought waffles Use homemade for best flavor, store-bought in a rush.
- 1 cup Ube halaya or ube extract Provides real ube flavor and color.
- 2 tbsp Butter or oil Helps waffles brown nicely.
For the Filling
- 4 scoops Ice cream (vanilla, coconut, ube or cookies and cream) Choose ice cream that complements the ube flavor.
Optional Toppings
- to taste Sprinkles, crushed cones, toasted coconut, mini chocolate chips Add for decoration and extra flavor.
Instructions
Cooking the Waffles
- Cook your ube waffles and let them cool for 5 to 10 minutes.
Assembling the Sandwiches
- While waffles cool, move your ice cream to the fridge for 5 minutes for easier scooping.
- Scoop ice cream onto the flat side of one waffle, covering the center.
- Top with another waffle and lightly press to seal the edges without smashing.
- Roll the sides in toppings if desired.
- Freeze sandwiches for 20 to 30 minutes for clean bites or enjoy right away.