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Rainbow Dipped Waffle Cups

Rainbow dipped waffle cups turn waffle cone maker batter into crispy cup shells, then dip the rims in colorful candy melts and finish with rainbow sprinkles. The result is a crunchy, party-ready dessert base you can fill with any ice cream.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 2 large eggs
Sweetener and flavorings
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 1 tsp vanilla extract
Dry ingredients
  • 1 cup all-purpose flour
  • 0.25 tsp salt
  • 2 tbsp milk
Candy coating and topping
  • 1.5 cup assorted colored candy melts
  • 0.5 cup rainbow sprinkles

Equipment

  • 1 waffle cone maker
  • 1 baking tray

Method
 

Make the waffle batter
  1. Preheat a waffle cone maker according to manufacturer instructions, so it’s hot and ready to bake immediately.
  2. Whisk the large eggs and granulated sugar until smooth, then whisk in the melted unsalted butter and vanilla extract.
  3. Fold in the all-purpose flour and salt, then stir in the milk until a smooth batter forms.
Bake and shape waffle cups
  1. Spoon about 2 tablespoons of batter onto the waffle iron and cook for 60–90 seconds, until golden.
  2. Remove the waffle and drape it over an upside-down bowl to shape into a cup, then let cool.
Dip and decorate
  1. Melt each color of assorted colored candy melts separately, so each dip stays vibrant and clean.
  2. Dip the rim of each cooled waffle cup into a color of your choice.
  3. Immediately sprinkle rainbow sprinkles on the dipped rim before the coating sets, then let dry for 10 minutes before filling with ice cream.

Notes

For the cleanest rim dip, keep the candy melts smooth and fluid and work one cup at a time so the sprinkles adhere before setting. Store leftover filled cups separately from ice cream if possible; keep unfilled waffle cups in an airtight container at room temperature for up to 2 days. Unfilled shells can be frozen up to 2 months; thaw at room temperature before filling. For a lighter swap, use plant-based butter and dairy-free milk to keep the batter tender while staying compatible with dairy-free diets.