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Homemade Waffle Bowls

Homemade waffle bowls are crisp, golden cups made in a waffle iron, then shaped while warm over an upside-down bowl. Their sturdy texture holds a generous scoop of ice cream for a simple build-your-own sundae night.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Waffle batter
  • 2 large eggs Use room-temperature eggs for smoother batter.
  • 0.5 cup granulated sugar
  • 0.5 cup butter, melted
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 salt, pinch Add a small pinch to balance sweetness.

Equipment

  • 1 waffle iron

Method
 

Make the batter
  1. Whisk the eggs and granulated sugar until pale and slightly thickened, about 2 to 3 minutes, until the mixture ribbons off the whisk.
  2. Whisk in the melted butter and vanilla extract until fully combined and glossy, about 30 to 45 seconds.
  3. Fold in the all-purpose flour and the pinch of salt until just combined; stop mixing as soon as no dry streaks remain.
Cook and shape the waffle bowls
  1. Preheat the waffle iron, then spoon batter onto the hot iron and cook for 3 to 5 minutes until golden brown with crisp edges.
  2. Immediately drape the warm waffle over an upside-down bowl to shape it into a bowl form, pressing gently for 20 to 30 seconds while it stays pliable.
  3. Let the shaped waffle cool completely before filling with ice cream, about 10 to 15 minutes, so the bowl firms up.

Notes

Pro tip: Work quickly once the waffle is out of the iron—warm waffles firm up fast and won’t drape cleanly. Store cooled empty waffle bowls at room temperature in an airtight container for up to 2 days; re-crisp in a 300°F (150°C) oven for 3 to 5 minutes if needed. Freeze shaped, cooled bowls for up to 1 month and thaw at room temperature before reheating. For a dairy swap, replace melted butter with an equal amount of melted coconut oil.