1

Batter: cream the butter, then add the sugar and salt. Add the eggs one at a time and mix until the batter is pale and fluffy. Mix in the vanilla sugar and kirsch. Mix together the flour and baking powder, then add, mixing sparingly, along with the cream, until you have a homogeneous batter.

2

Using a waffle iron, make waffles from the batter. Remove and let cool on a cooling rack.

3

Filling: spread ice cream on half of the waffles, placing a second waffle on top, then pressing them together. Place in the freezer.

4

Garnish: Take the waffles out of the freezer, then use a sharp knife to cut them into hearts, and then cones. Hold them by their bottom tips, dip them in the liquid glaze, let the glaze drip off a little, then sprinkle them with sprinkles and place them on parchment paper. Freeze until you are ready to serve them.

Tips

Remove the waffles just before serving to let them thaw a little. Well-covered, these keep in the freezer for about 1-2 months.

Source:

IG Dinkel, Judith Gmür-Stalder