Stroopwafel ice cream sandwiches? If you know, you know!
Have you tried stroopwafels? My first taste was on a trip to Amsterdam and I was instantly hooked.
They’re thin and crisp with a soft caramel-honey filling, traditionally enjoyed with coffee or tea.
That combination reminded me of ice cream—so naturally I wondered: why not make stroopwafel ice cream sandwiches?
What is a stroopwafel?
Stroopwafels are thin waffle wafers sandwiched around a caramel syrup filling—often called syrup waffles. They’re best warm: if you don’t have a fresh bakery version, heat one in the microwave for 5–10 seconds to soften the caramel.
You can also follow the classic method: place a stroopwafel on top of a hot mug of coffee or tea. The steam melts the filling, making it wonderfully gooey.
Now imagine that warm, syrupy filling and crisp wafer paired with cold, creamy ice cream—yes, that’s a stroopwafel ice cream sandwich.
Where did stroopwafels originate?
Stroopwafels are Dutch. They were invented in the early 19th century in Gouda, originally as a way for bakers to use leftover dough and fillings. Over time they became a beloved treat.
Where can you buy stroopwafels?
Fresh stroopwafels are available at bakeries in many places, but packaged versions are widely sold at supermarkets and specialty stores. Popular brands include Daelmans and Rip Van Wafels, and you can often find them at major retailers.
An interesting stroopwafel fact
Runners and cyclists sometimes eat stroopwafels during long workouts because the simple sugars provide a quick, easily digestible energy boost. It’s a handy, tasty fuel source for endurance activities.
Stroopwafel Ice Cream Sandwich
Making stroopwafel ice cream sandwiches is effortless. All you need are stroopwafels and your favorite ice cream.
If you want to make stroopwafels from scratch there are recipes available, but it’s also perfectly fine to use store-bought wafers. To assemble, warm a stroopwafel briefly, scoop ice cream onto it, and top with another stroopwafel.
You can freeze assembled sandwiches for later, though the caramel won’t stay warm that way. For the best contrast of warm syrup and cold ice cream, make them fresh one at a time—pop the stroopwafel in the microwave for 5–10 seconds, add the ice cream, and enjoy immediately.
What kind of ice cream should I use?
Any flavor works. Classic choices like vanilla, chocolate, or strawberry are excellent. Salted caramel, mint chocolate chip, or chai-flavored ice cream also pair wonderfully with the buttery caramel of the stroopwafel. Try different combinations to find your favorite.
More dessert ideas
If you love this flavor combo but want different formats, consider:
- Syrup-and-waffle ice cream (ice cream studded with syrup ribbons and waffle pieces)
- Homemade churro ice cream
- Other ice cream sandwich variations such as s’more sandwiches, peanut butter and jelly cookie sandwiches, or donut ice cream sandwiches
Stroopwafel Ice Cream Sandwich
Brittni
Ingredients
- stroopwafels
- ice cream
Instructions
-
Gather stroopwafels and your favorite ice cream. If you prefer homemade stroopwafels, prepare them first; otherwise use store-bought wafers. Warm a stroopwafel briefly, scoop ice cream onto it, then top with a second stroopwafel.
-
You can freeze assembled sandwiches for later, though the caramel filling won’t be warm. For the best experience, heat each stroopwafel 5–10 seconds before adding ice cream and serve immediately.
Notes
Stroopwafels are thin waffle wafers filled with caramel syrup. They’re best warm—heat for 5–10 seconds or place over a hot mug to soften the filling.
Where did stroopwafels originate?
They originated in the Netherlands, in Gouda, during the early 19th century as a clever way to use leftover bakery dough and fillings.
Where can you buy them?
Fresh versions are sold in bakeries, and packaged stroopwafels are widely available in grocery and specialty stores. Popular brands are commonly found on supermarket shelves.
Interesting fact
Endurance athletes sometimes eat stroopwafels during long workouts because their simple sugars provide quick, easily digestible energy.
Did you make this?
Share your creation and tag the original creator if you like.
These make a fun dessert for a Mother’s Day brunch or a simple pick-me-up any day of the week.
Will you try them? Have you tasted a stroopwafel before?