Homemade Waffle Cup Sundae 
Yields: 8 servings
Prep Time: 10 mins
Total Time: 1 hr 25 mins
Ingredients:
For the waffle cup:
3 Tbsp. salted butter
1 egg
2 egg whites
1/2 cup + 1 tbsp. granulated sugar
3 Tbsp. heavy cream
3/4 tsp. vanilla
3/4 cup all-purpose flour
1/4 tsp. cinnamon
Pinch of salt
Nonstick cooking spray
For the caramel sauce:
1 cup granulated sugar
1 Tbsp. light corn syrup
1/2 cup heavy cream
2 Tbsp. butter, cold, cubed
1 tsp. vanilla
1/4 tsp. salt
For the sundae:
2 qt. Butter Pecan Ice Cream
Toasted pecans, to serve
Flaky sea salt, to serve
Bing cherries, to serve
Whipped cream, to serve
Directions:
For the waffle cup:
In a small saucepan, brown the butter by melting it over medium heat, then letting it cook and bubble for an additional 3 to 5 minutes or until the foam and butter underneath is golden brown. Transfer it to a small heatproof bowl and swirl it a few times to help stop the browning. Let it cool to room temperature, about 15 minutes.
In a medium bowl, whisk together the egg, egg whites, and sugar until pale and fluffy, 2 to 3 minutes. Add the browned butter, heavy cream, vanilla, flour, cinnamon, and salt, and whisk until smooth.
Preheat a waffle cone maker (at least 6 inches across). Spray both sides of the waffle cone maker with nonstick cooking spray and add 2 ½ tablespoons of batter before closing. Cook the waffles until golden brown, about 2 ½ minutes.
Gently lift the waffle with a small offset spatula and drape it over the bottom of an overturned glass. Allow the waffle to cool until it is cool enough to handle but still warm, about 15 seconds. Gently press the edges of the waffle toward the sides of the glass, letting it gather and fold to create a ruffled edge. Hold the waffle cup in this shape as it sets for about 15 seconds. Once the waffle cup has set, transfer it to a cooling rack to cool completely.
For the caramel:
In a medium saucepan, combine the sugar, 2 tablespoons of water, and corn syrup, and bring to a boil over medium-low heat. After about 7 minutes, the mixture will begin to turn golden. Swirl the pan over the heat to continue the browning until the mixture is deep golden brown and fragrant. Remove from the heat and slowly pour in the heavy cream, whisking carefully as the mixture bubbles. Whisk in the cold butter, vanilla, and salt. Allow to cool for at least 15 minutes before serving.
For the sundae:
Using an ice cream scoop, serve each sundae with 2 to 3 scoops of ice cream in a waffle cup. Top with warm caramel sauce, pecans, flaky sea salt, a cherry, and whipped cream, if you like. Serve immediately.
Notes:
The waffle cups can be stored on a sheet tray wrapped in plastic wrap and held at room temperature for 2 to 3 days.
Tip: The caramel sauce can be made ahead of time and stored in the fridge up to 5 days.
Recipe courtesy of The Pioneer Woman.com