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Janeva Eickoff's Cookies and Cream Waffles

Prep Time:

8 Minutes

Cook Time:

12 Minutes


3 Servings


Phase 1

About the Recipe

Check out this Phase 1 friendly Ideal Protein Recipe


• 1 packet Ideal Protein Chocolate Chip Frosty Blend Mix

• 1 packet Ideal Protein Chocolate Chip Pancake Mix

• 1 Ideal Protein Chocolate Crispy Square, broken into pieces

• ¼ tsp. baking powder

• 1 egg yolk

• 3 Tbsp. half and half cream

• 3 Tbsp. water

• 2 Tbsp. Walden Farms chocolate syrup

• 1 Tbsp. olive or grapeseed oil

• ¼ tsp. vanilla extract

• Cooking spray

• 1 Tbsp. Ideal Protein Maple Syrup


Preheat mini waffle maker.

Sift Frosty Blend Mix and Pancake Mix to separate out chocolate chips; set chocolate chips aside.

Transfer the mixes to a bullet-style blender; add Chocolate Crispy Square pieces and baking powder. Pulse twice to blend. (Crispy Square pieces will be roughly chopped but not pulsed to powder.)

In a medium mixing bowl, using a whisk, blend together egg yolk, half and half, water, chocolate syrup, oil, and vanilla. Add mixture from bullet-style blender and chocolate chips to ingredients in mixing bowl; mix to combine.

Spray heated waffle iron with cooking spray. Using a scant ice cream scoopful of batter, add 1/6 of the waffle batter to the waffle iron and cook according to manufacturer's directions (between 1 to 2 minutes).

Remove waffle to a plate and repeat with remaining batter to make 5 more waffles, spraying waffle iron before cooking each waffle.

Serve with maple syrup.


Have leftovers? Wrap cooled waffles individually in plastic wrap and freeze or refrigerate for later meals. To reheat, lightly microwave or toast before serving.

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