*This is a sponsored-post for Eggo brand waffles and Breyers ice cream. The recipes and opinions are my own and in no way influenced by our arrangement!*
When I was growing up, Sundays were waffle days at Grandma’s. We are a big family, and most of my aunts, uncles & cousins (and often a few friends) would gather after church at Grandma’s house and the waffle extravaganza would begin.
We all learned how to make waffles. How to mix up the buttermilk batter (with a few good finger-tastes, of course!), how to measure out the batter, and taking turns manning the 2 4-waffle irons running almost non-stop on the counter.
Deep golden waffles came off the irons for Grandpa (and the rest of us crispy waffle fans) and lighter ones for everyone else. The waffles disappeared as fast as they came off those irons, until every plate was cleaned and every belly was full.
One of my favorite memories as a child on Waffle Sundays, was watching my grandma go to the freezer for a container of vanilla ice cream. She would put it on the table, scoop some on top of her waffle, and pour syrup all over the top.
All of a sudden, ice cream was brunch food. Genius!
I still love that memory, and when I whipped up these Waffle Ice Cream Sundaes, I knew Grandma would be proud.
I wish she was here having one with us!
- 4 Eggo waffles
- 1 container Breyers vanilla ice cream
- 1 cup, or so, pure maple syrup (or pancake syrup)
Toast the Eggo waffles to your desired doneness (I like mine extra crispy!).
Place each one on a plate and top with a few scoops of Breyers vanilla ice cream.
Pour syrup all over the top of each and serve immediately!