Vegan Stroopwafel Ice Cream Sandwiches

🛒 Ingredients

• #Vegan Stroopwafel (Caramel Waffles);
• 250 g all‑purpose flour.. 7 g instant yeast.. 50 g brown sugar.. ¼ tsp cinnamon
• Pinch of salt.. 60 g vegan butter, melted.. 120 ml warm plant milk (oat or soy)
• Caramel filling: 80 g brown sugar + 60 g vegan butter + 2 tbsp maple syrup + 1 tsp cinnamon + 1 tbsp cornstarch slurry
• #Vegan Vanilla Ice Cream;
• 400 ml full‑fat coconut milk.. 200 ml unsweetened soy or oat cream
• 100–120 g sugar (coconut or brown).. 2 tbsp cornstarch
• 1½ tsp vanilla extract.. Pinch of salt
• (Optional: 2 tbsp stroopwafel caramel sauce swirled in)
• #Chocolate Dip & Topping;
• 150 g vegan dark chocolate.. 1 tsp coconut oil
• 30 g roasted hazelnuts or cashews, finely chopped

👩‍🍳 Instructions

1. 1

   Make the waffle dough: Mix flour, yeast, sugar, cinnamon, and salt in a bowl. Pour in melted butter and warm milk. Stir to form a soft dough, then knead briefly until smooth. Cover and leave to rise in a warm place for 45–60 minutes until doubled in size.

2. 2

   Make the caramel filling: Combine sugar, butter, maple syrup, and cinnamon in a small pan over medium heat. Stir until melted and bubbling. Stir in cornstarch slurry and cook, stirring, until thick and smooth. Set aside to cool slightly.

3. 3

   Bake the stroopwafels: Divide the risen dough into 8 equal portions. Preheat a waffle iron. Cook each portion until golden and cooked through. While still hot, spread a thin layer of caramel over one waffle and press a second waffle gently on top. Leave to cool completely.

4. 4

   Make the ice cream: In a saucepan, whisk sugar, cornstarch, and salt. Gradually stir in coconut milk and plant cream until smooth. Heat gently over medium heat, stirring constantly, until thick enough to coat the back of a spoon — do not boil. Remove from heat, stir in vanilla. Cool to room temperature, then chill thoroughly for at least 4 hours.

5. 5

   Churn or freeze: Churn in an ice cream maker for 20–25 minutes until soft and creamy. If no machine, pour into a container, freeze for 2 hours, whisk well, and repeat 2–3 times until smooth.

6. 6

   Assemble the sandwiches: Place one stroopwafel on a flat surface. Spoon a thick, even layer of ice cream over it, then press a second stroopwafel gently on top. Wrap tightly and freeze for 4–6 hours until firm.

7. 7

   Coat in chocolate: Melt chocolate and coconut oil together gently, then let cool slightly. Dip half of each frozen sandwich into the chocolate. Immediately sprinkle with chopped nuts. Place on parchment paper and freeze for 30–60 minutes until fully set.