• Place a 3 1/2-inch ring mold on a chilled plate. Add 2 large scoops ice cream to mold and, using the back of a spoon, smooth into an even layer. Using a spatula, transfer mold with ice cream to a waffle; remove mold. Top ice cream with another waffle and press down lightly. Repeat with remaining ice cream and waffles.

  • If adding topping but not dipping into chocolate, roll sandwiches in topping. Serve immediately or freeze.

  • If dipping into chocolate, freeze sandwiches for 1 hour. Then, if desired, cut in half or into quarters. Dip one side of cut sandwiches into melted chocolate and let excess drip off. Sprinkle with topping, if using. Serve immediately or wrap individually and freeze. Makes 3 waffle sandwiches. Tip: For optimal results, let ice cream sit at room temperature for about 5 minutes before scooping. You're looking for the sweet spot when it's easy to scoop and spread but before it becomes liquid. (Ice cream that completely melts and refreezes will taste unpleasantly icy.)