Pre-heat oven to 350ºF and arrange the waffles on a large, rimmed baking sheet. Remove ice cream from freezer to soften slightly.

Place baking sheet in pre-heated oven and bake for 10-12 minutes, flipping the waffles halfway through. Once waffles are golden brown, remove baking sheet from oven and set aside to cool for several minutes.

Prepare the chocolate syrup by combining the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat. Whisk vigorously until the sugar is dissolved and the cocoa powder is thoroughly incorporated into the mixture, approximately 2-3 minutes. Remove from heat and cool completely.

Add a scoop of ice cream to four of the waffles and spread into an even layer. Top each with one of the remaining toasted waffles to create a “sandwich.”

Place the ice cream sandwiches back on the baking tray and place in the freeze for 30 minutes to firm up. Remove baking sheet from freezer and top with the chocolate sauce, plus sprinkles and/or chopped nuts, if desired, before serving. Enjoy!