2 teaspoon vanilla extract

1 tablespoon water

1 tablespoon instant espresso

½ cup coconut oil

½ cup cocoa powder

¼ cup maple syrup

1 pint vanilla ice cream (dairy or dairy-free)

1 pint cappuccino ice cream (dairy or dairy-free)

Instructions:

1. Heat the ¼ cup of water in the microwave or small saucepan and add the instant espresso and stir until combined

2. Add the eggs, oil and vanilla to a large bowl and whisk until combined

3. Add the chocolate muffin mix to the bowl and mix until combined and then slowly mix in the espresso mixture

4. Heat your waffle maker and put a heaping tablespoon of batter in each slot and cook according to manufacture’s instructions.  Place them on a cooling rack and repeat until all the batter is gone

5. Heat a small saucepan to medium heat and add the water and instant espresso and stir until combined. Add the coconut oil, cacao and maple and stir frequently until all components are combined

6. To assemble the ice cream sandwiches grab two waffles and drizzle some sauce on the bottom of one side and place 2-3 scoops of vanilla or cappuccino ice cream on top and then drizzle with more chocolate

7. Place the other waffle on top and then place in the freezer and let set for about 10-15 minutes. Repeat with the remaining waffles