An over-the-top insanely delicious celebration waffle sundae featuring brownies in breakfast form, banana ice cream, and plenty of chocolatey toppings!
An epic stack of chocolate to celebrate an epic friend. Cue the off-tune singing and somebody light that strawberry on fire.
It might not be cake and candles, but when the birthday friend who this tower of a treat is dedicated to is pretty much the ringleader of dessert for breakfast, a Brownie Waffle Ice Cream Sundae felt more apropos. Like the reverse of dessert for breakfast – 5 layers of ice cream-topped, cocoa-dusted, magic shell-drizzled breakfast for dessert.
Happy Birthday Arman!!!
I’ve only known him for about a year, but 12 guest posts, 70-something videos, infinite brownies, and lots of laughs later I can tell you he is an even cooler cookie than I ever could’ve imagined. Because behind the sweet treats and sassy captions, he is one of the most thoughtful, loyal, truly kind people I’ve ever met. And a friend I never get tired of chatting with, which is saying a lot for this introvert.
So how is this sundae situation Arman-inspired?
Allow me to explain…
Brownie waffles. If you think a brownie is a brownie is a brownie…HA. You clearly have not spent enough time in Arman’s recipe archives (My fudgy favorite. My healthy favorite. Mine.) I do not actually think he will ever run out of ingeniously healthy ways to baked fudgy squares of the chocolate variety, so I knew the base of this sundae had to be brownie in some way.
To add a touch of FOF to this party, I used my favorite fruity-floured brownie batter from these Grain-Free Chocolate Brownie Donuts. I cannot possibly promise that any brownie batter will work in a waffle iron, but as long as you nonstick spray the hell out of that thing it’s worth a try.
From one batch of brownie donut batter, I got 5 small-ish waffles. With how rich and chocolatey they are, one plus toppings is plenty for a serving. Unless it’s your birthday too, in which case the sky’s the waffle-stacking limit.
No waffle maker? A scoop of ice cream nestles just as well into the center of a brownie donut, and it still counts as breakfast for dessert. Or if you don’t own a donut pan but had been eyeing that recipe–problem solved. Unless you don’t own a waffle maker either, then muffin away my friend (and please can I rent some of your empty cabinet space?)
Ice cream. A sundae (and everyday) essential in my opinion. I used simple banana-only nice cream, but knowing Arman and his not-as-fruity-as-me ways he would probably go with something more like this. Which I can tell you from experience is tasty too and so very creamy.
To get the perfect scoop, I blended my nice cream without any added liquid so it was really thick, and then scooped immediately from the blender. Or save yourself a step and just use store-bought vanilla ice cream. You did already make brownies in a waffle maker after all.
Cocoa powder. Cocoa powder blended into nice cream is good. But cocoa powder dumped ON TOP of nice cream is the best! Aside from the minor choking hazard, the bitter + dry contrast to the creamy + sweet ice cream is nothing short of amazeballs. A method I learned from Arman himself and now it’s pretty much the only way I eat nice cream.
But to class things up a little for the sake of photos, I went with a delicate dusting of cocoa powder instead. Had there been no cameras, you better believe I would’ve dumped 10 times as much and skipped the magic shell entirely.
You may have noticed by now that I almost always opt for cacao powder over cocoa powder, but Arman is team cocoa > cacao so for today I used cocoa throughout.
Magic shell. In my mission to use as many forms of chocolate as possible on one plate, some sort of syrupy sauce was a must. And why not use one that’s magical?
It’s the easiest thing to whisk together, just combine coconut oil + maple syrup + cocoa powder. I usually go a little light on the maple syrup compared to the other two, otherwise it can be too sweet. But I actually rarely measure anything when I’m making this, so winging it and tasting to adjust works too.
Extras. Strawberries because they are deliciously in season and this chocolate party needed a color pop. Chocolate chips, both mini and full-size because we’re celebrating. And sea salt on top because it makes all things chocolate all the better.
And that’s it.
A little impractical. A lot yummy. And I didn’t even break out the funfetti sprinkles. But no one is going to miss them.
So Arman, even though you are presently off traversing all the lands in the name of your beautiful book baby, may your next year be filled with heaps of hugely-deserved happiness, blogging success beyond what you can even imagine, epic travels to foreign (is)lands, and all the buttered popcorn jelly beans!Print
An over-the-top insanely delicious celebration waffle sundae featuring brownies in breakfast form, banana ice cream, and plenty of sweet toppings!
- 1 batch Grain-Free Brownie Batter
- 4-5 frozen bananas (*)
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tbsp cocoa powder
- Sliced strawberries
- Chocolate chips
- Cocoa powder for dusting
- Prepare the brownie batter.
- Take a large spoonful of the batter and roll it into a ball. Place in the center of a hot waffle iron that has been sprayed with non-stick spray, and cook according to the manufacturer’s instructions.
- Repeat until all the batter is gone (I got 5 small waffles). Allow the waffles to cool while you make the banana ice cream and magic shell.
- For the magic shell, whisk together all the ingredients until there are no lumps left. Taste, and adjust the sweetness if necessary.
- For the banana ice cream, blend the frozen bananas in a high speed blender using a tamper as necessary. Try not to add any liquid to keep the ice cream thick and scoop-able.
- Top each waffle with a scoop of ice cream. Dust with cocoa powder. Sprinkle on chocolate chips and strawberries. Drizzle with magic shell.
*Feel free to use your favorite store-bought or homemade dairy-free ice cream instead. Or even this Vanilla Oatmeal Ice Cream!