Turn the classic Dutch cookies into the ultimate frozen treat!
My friends, this delicious construction I'm sharing today is so darn easy, I've got absolutely no business even calling it a recipe.
Think of it as one of those happy food hacks that are so meant-to-be, it seems impossible you haven't tried it before...and now that you have, life will never be the same.
If you've never had a Stroopwafel, they're classic Dutch cookies that come in a big square box, and are exactly what the back of the box declares them to be:
They're a little bit crunchy, a little bit soft and bendy, and totally delicious. All of these things make them ideal for turning into ice cream sandwiches.
Now, use whatever you love for ice cream, of course. Personally, I adore coffee chocolate chip ice cream, and that's what I've used in the photos.
The coffee and chocolate are a perfect complement to the chocolate and caramel of the cookies. If coffee isn't your jam, here are some other flavors I think would work especially well:
- butter pecan
- caramel
- dark chocolate
- vanilla bean
- maple
- cookie dough
But really, the list of possibilities is as long as the ice cream aisle in your local supermarket. Have fun!
The trick to making these well, without the cookies cracking, is to let the ice cream soften just slightly. You really don't want to be working with rock hard ice cream.
Even just 5 or 10 minutes on the counter should do the trick. Once the ice cream is more malleable, lay your first stroopwafel on a solid surface. You don't want to try building these in your hand, or on a plate with a curve to it, because you're going to be pressing the cookie layers together, and don't want that bottom cookie to break.
Top it with a generous scoop of ice cream. If you happen to have numbered cookie scoops handy, I like the results of a #20 scoop.
Of course, how thick a layer of ice cream you want in your sandwich is up to you. For a really fat sandwich, you could easily pile on a heaping ⅓ cup of ice cream. For a thinner sandwich, something between 3 tablespoons and ¼ cup gives a nice moderate thickness.
Enjoy your Stroopwafel ice cream sandwiches right away, or pop them back in the freezer to really firm up. I personally like making time for this, because a well-frozen ice cream sandwich holds up to being enjoyed and relished just a little more slowly. I like to take my time when I'm enjoying a treat this decadent!
However you build your ice cream sandwiches, I hope you enjoy them!
If you liked this recipe, here are some others you might enjoy:
Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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