1. Add fine sugar to the eggs and beat with an electric whisk until the color is white and the volume expands (it doesn’t matter if you can’t beat this state)
2. Add yogurt and salad oil, mix well, sift in flour, baking powder, cornstarch
3. Stir evenly, until there are no particles and become a fluid state, pour the egg batter into the mold
4. Preheat the oven, heat up to 180 degrees, lower the heat to 200 degrees, middle and lower, and bake for 20 minutes (depending on the condition of your own oven)
5. Put the waffles baked until golden brown upside down on the drying net and let cool
6. Take out the boxed ice cream and melt it a little bit for easy operation. Take a slice of waffle and spread the ice cream in the middle
7. Clamp the other slice, squeeze it slightly, put it in the refrigerator and freeze for one hour before serving
