Stroopwafel Ice Cream Sandwich Cookies
Servings: 4 servings
Calories: 1083kcal
Decadent and rich, these ice cream sandwich cookies are made with authentic stroopwafels and need only ingredients and assembly!
Print Recipe
Ingredients
- 8 large stroopwafels
- 1 cup semi sweet chocolate chips
- 4 cups vanilla ice cream
- 1 cup sprinkles
Instructions
- 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.
Nutrition
Calories: 1083kcal | Carbohydrates: 142g | Protein: 9g | Fat: 54g | Saturated Fat: 31g | Cholesterol: 81mg | Sodium: 335mg | Potassium: 598mg | Fiber: 5g | Sugar: 106g | Vitamin A: 580IU | Vitamin C: 0.8mg | Calcium: 397mg | Iron: 3.2mg