Stroopwafel Ice Cream Sandwich Cookies
Lord Byron's Kitchen
Decadent and rich, these ice cream sandwich cookies are made with authentic stroopwafels and need only ingredients and assembly!
semi sweet chocolate chips
vanilla ice cream
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.