Chocolate Waffles with Warm Cherry Sauce and Vanilla Ice Cream

Name: Chocolate Waffles with Warm Cherry Sauce and Vanilla Ice Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: 2 cups Frozen or jarred tart cherries; 1/2 cup Cherry juice or pomegranate juice; 1/4 cup Granulated sugar; 1 tablespoon Lemon juice; 2 teaspoons Cornstarch; 1 tablespoon Water; 1 1/4 cups All-purpose flour; 1/4 cup Unsweetened cocoa powder; 2 tablespoons Cornstarch for the batter; 2 teaspoons Baking powder; 1/2 teaspoon Fine salt; 1/4 teaspoon Ground cinnamon; 2 Large eggs; 1 1/4 cups Whole milk; 6 tablespoons Unsalted butter, melted; 2 tablespoons Honey; 1 teaspoon Vanilla extract; 4 scoops Vanilla ice cream; 1/4 cup Toasted hazelnuts, chopped

Chocolate waffles with cherry sauce, vanilla ice cream, and hazelnuts

Teresa Garcia

Published: July 28, 2026

Categories: Frozen Desserts, Waffles, European, Fruits

Tags: Dessert, Brunch, European, Hazelnuts, Cherry Sauce, Waffle Iron, Chocolate Waffles, Vanilla Ice Cream, Cocoa

Chocolate Cherry Waffles

Tender cocoa waffles served with a glossy warm cherry sauce and vanilla ice cream for a dessert-style brunch or an easy plated sweet.

Prep Time:20 minCook Time:25 minTotal Time:45 minServings:4Difficulty:Medium

Chocolate waffles work best when the batter is treated like a quick cake batter rather than a pancake mix. Cocoa powder gives the waffles depth, while a little cornstarch keeps the centers tender and the edges crisp after they leave the iron.

The cherry sauce is intentionally simple: frozen or jarred tart cherries simmer with juice, sugar, and lemon until glossy. It should be loose enough to spoon over the waffles but thick enough to cling to the ridges.

Serve the waffles hot from the iron with cold vanilla ice cream so the contrast does most of the work. Toasted hazelnuts add crunch, and a final spoonful of sauce turns the plate into a proper dessert without complicated pastry technique.

This recipe is easiest when the sauce is made first and kept warm while the waffles cook in batches. If your waffle iron runs small, hold finished waffles on a rack in a low oven so they stay crisp instead of steaming on a plate.

Nutrition (per serving)

Calories:620 kcal

Protein:11 g

Carbs:82 g

Fat:30 g

Directions

1

Combine the cherries, cherry juice, sugar, and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
2

Stir the cornstarch and water together in a small bowl, then pour the slurry into the simmering cherries. Cook for 2 to 3 minutes, until the sauce looks glossy and lightly thickened. Reduce the heat to low to keep it warm.
3

Preheat the waffle iron according to the manufacturer's directions. If holding waffles, heat the oven to 225°F and set a wire rack on a sheet pan.
4

Whisk the flour, cocoa powder, cornstarch, baking powder, salt, and cinnamon in a large bowl until no pale streaks remain.
5

In a separate bowl, whisk the eggs, milk, melted butter, honey, and vanilla until smooth. Pour the wet mixture into the dry ingredients and fold just until a thick batter forms; a few small lumps are fine.
6

Lightly grease the waffle iron if needed. Add enough batter to fill the iron without overflowing, close, and cook until the waffle is set, crisp at the edges, and releases easily, usually 4 to 5 minutes.
7

Transfer cooked waffles to the rack in the warm oven while repeating with the remaining batter. Avoid stacking the waffles so the edges stay crisp.
8

Serve each warm chocolate waffle with a spoonful of cherry sauce, one scoop of vanilla ice cream, and a sprinkle of toasted hazelnuts. Spoon a little extra sauce around the plate just before serving.

Ingredients

Frozen or jarred tart cherries:2 cups
Cherry juice or pomegranate juice:1/2 cup
Granulated sugar:1/4 cup
Lemon juice:1 tablespoon
Cornstarch:2 teaspoons
Water:1 tablespoon
All-purpose flour:1 1/4 cups
Unsweetened cocoa powder:1/4 cup
Cornstarch for the batter:2 tablespoons
Baking powder:2 teaspoons
Fine salt:1/2 teaspoon
Ground cinnamon:1/4 teaspoon
Large eggs:2
Whole milk:1 1/4 cups
Unsalted butter, melted:6 tablespoons
Honey:2 tablespoons
Vanilla extract:1 teaspoon
Vanilla ice cream:4 scoops
Toasted hazelnuts, chopped:1/4 cup

Tips & Notes

If the cherry sauce gets too thick while standing, loosen it with 1 to 2 tablespoons of juice or water over low heat.
For deeper chocolate flavor, sift the cocoa powder before whisking it into the flour.
A Belgian-style waffle iron makes a dramatic dessert plate, but a standard iron works with the same batter.