Decadent and rich, these ice cream sandwich cookies are made with authentic stroopwafels and need only ingredients and assembly!
Since the first time I bit into a stroopwafel about ten years ago, I’ve been madly in love with them. They are so rich, so chewy, and extremely satisfying to eat. I find myself staring at the bitten part of the cookie every time I eat one – after every bite! The caramel inside the stroopwafel is hypnotizing!
I think most people might not know that what they’re eating is actually called a stroopwafel. A stroopwafel is a waffle that is made from two thin layers of dough with a caramel syrup filling in the middle. They are extremely popular in their native Netherlands, which is why they are spelled “wafel” and not waffle.
The stroopwafel dough is using flour, butter, brown sugar, yeast, milk, and eggs. The dough is rolled into small balls and placed into a heated waffle iron where they are pressed into the required uniformly thin, round shape. After the waffle has been baked, and while it is still warm, it is split into two thin layers. The caramel syrup is spread between the waffle halves, gluing them together.
The stroopwafels that you see in the photographs were purchased at Trader Joe’s. There’s eight stroopwafels in a tin, which sells for $2.99 – bargain, right? I bought two tins – the first of which McKenna and I wolfed back without stopping. The second tin was closely guarded until I could get around to making these ice cream sandwiches. I’ve been wanting to do this for months, but I had to wait until the weather got a bit warmer.
There’s really no recipe below. Rather, it’s a list of ingredients followed by a list of instructions. There’s no baking required. The only skill you need is to be able to melt chocolate and work quickly with ice cream before it melts. In essence, the recipe is all about assembly, not ovens, burners, pots and pans, or spatulas. Even those of us that love to cook and bake need a break sometime!
Once you’ve assembled these sandwich cookies, you can eat them right away, or you can place them back in the freezer. I find the best way to store them is sitting up on their end. A great trick is to use a loaf pan. It will hold them perfectly.
For the purpose of the photo, I did not wrap the sandwich cookies. If I were planning on storing them in the freeze for a few days or so, I would wrap each one individually in plastic wrap and place them back into the loaf pan. That will help to prevent them from tasting like everything else in your freezer!
How do you like those sprinkles? They’re a themed sprinkle called Comic Book, which I got from – you guessed it! – Sweetapolita. McKenna thought it was a great sprinkle to use for the cookie right now because of all of the Marvel hype. Something about endgame? I don’t know what that means except that it’s a movie.
You can use any sprinkles you’d like. You could also skip the sprinkles completely – Lord knows these stroopwafel ice cream sandwich cookies don’t need anything to make them taste better, but those sprinkles sure do make them pretty!
You can also try rolling the ice cream sandwich into mini chocolate chips, chopped nuts or almonds, or even toasted coconut. Crushed cookies would work well, and so would any colourful morning dry cereal!
Whatever you decide, just remember one thing: these babies are huge and addictive. I would say skip the meal and go right for the dessert! That way, there’s no guilt. Or at least less guilt!
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Stroopwafel Ice Cream Sandwich Cookies
- 8 large stroopwafels
- 1 cup semi sweet chocolate chips
- 4 cups vanilla ice cream
- 1 cup sprinkles
- Line a baking sheet with parchment paper or paper towel. (This will help make the clean up much easier.) Place a cooling rack onto the baking sheet.
- Place the stroopwafels onto the cooling rack in a single layer. Leave a good inch of space between each stroopwafel. Set aside.
- Melt the chocolate chips either in a microwave at 15 second intervals, stirring in between, or in a double boiler on your stove top.
- Once the chocolate is completely melted, drizzle the chocolate over the stroopwafels in a random pattern.
- Place the baking sheet in your refrigerator for one hour or until the chocolate has hardened.
- When ready to assemble, pour the sprinkles into a shallow bowl – large and deep enough to roll the edges of the ice cream into the sprinkles.
- Remove the stroopwafels from the fridge. Turn four of the stroopwafels over so that the chocolate side is facing down.
- Place roughly one cup of ice cream onto the center of those same four stroopwafels.
- Top each of those with one of the stroopwafels with the chocolate side still facing up.
- Carefully press down on the stroopwafel to sandwich the two stroopwafels together, until the ice cream is slightly pushed out the sides.
- Pick up the sandwich and roll the ice cream sides into the sprinkles.
- Place back on the cooling rack and set in freeze for one hour to firm up before serving.
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