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Ingredients18 m servings 818 cals
Original recipe yields 4 servings
- Preheat and grease a standard round waffle iron.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.
- Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.
- Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.
- Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.
- Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.
Per Serving: 818 calories; 43.6 g fat; 97.8 g carbohydrates; 11.2 g protein; 105 mg cholesterol; 731 mg sodium. Full nutrition
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