There aren’t a lot of foods that I am tempted by anymore. There was a time when I would have to excuse myself at dinner if someone ordered a decadent dessert, but now I do not feel deprived given all the tasty desserts I can make at home. But walking by an ice cream shop that makes its own waffle cones must bring back special memories or something, because I love that smell! When we were vacationing in Hawaii,
Craig said the same thing as we walked by this cute ice cream shop. That smell inspired me to come home and create this delicious creation of ice cream over waffles! 1. Heat a waffle iron to high heat. Place the raw eggs, hard-boiled eggs, sweetener, protein powder, cinnamon, baking powder, and salt in a blender or food processor and blend until smooth and thick. Add the coconut oil and vanilla and combine well. 2. Grease the hot waffle iron.
Place 3 tablespoons of the batter in the center of the iron and close. Cook for 3 to 4 minutes, until the waffle is golden brown and crisp. Repeat with the remaining batter, making a total of 6 waffles. 3. To serve, place a waffle on a serving plate or bowl and top with a scoop of Maple Bacon Ice Cream. Garnish with a drizzle of browned butter glaze and diced cooked bacon, if desired.
Store extra waffles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat in a preheated 375°F oven or toaster oven for 3 minutes or until warmed through. tip: To change up the flavor of the waffles a bit, substitute 1 teaspoon of almond extract for 1 teaspoon of the vanilla extract. To make the waffles, heat a waffle iron to high heat.
Place the raw eggs, hard-boiled eggs, Parmesan cheese, baking powder, onion powder (if using), and salt in a blender or food processor and combine until smooth and thick. Add the melted ghee and combine well. 2. Grease the hot waffle iron. Place a heaping ¼ cup of the batter in the center of the iron and close. Cook for 3 to 4 minutes, until golden brown and crisp.
Repeat with the remaining batter, making a total of 8 waffles. 3. To make the Mornay sauce, place the broth, butter, cream cheese, and shredded cheese in a saucepan over medium-high heat, whisking often, just until the cheese is melted.
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Add the salt, then slide the pan off the heat. Using an immersion blender, blend until very smooth (or transfer the mixture to a countertop blender and blend until smooth); set aside.
