Speculoos Stroopwafel Ice Cream: A Dutch Dessert Mashup
Warm spices meet chewy caramel swirls in a homemade indulgence.
Combining speculoos cookie butter and stroopwafels, two beloved Dutch treats, this ice cream is a textural and flavor-packed delight. Rich, creamy, and infused with swirls of spiced cookie butter and layers of caramel from chewy stroopwafels, every bite is a celebration of sweet, buttery decadence. Whether you’re looking to recreate a favorite European bakery flavor or just indulge in something unique, this recipe delivers a next-level ice cream experience.
Why You’ll Love Speculoos Stroopwafel Ice Cream
- Incredible Texture: The chewy caramel centers of chopped stroopwafels soften in the ice cream, offering luscious bites with every spoonful.
- Rich Spiced Flavor: Speculoos cookie butter infuses the base with warm notes of cinnamon, ginger, and caramelized sugar.
- Perfect Balance: The cool creaminess of ice cream balances the bold spices and sweet caramel, making it crave-worthy yet not overpowering.
What Are Stroopwafels and Speculoos?
Stroopwafels are classic Dutch cookies composed of two thin crispy waffles sandwiching a thick, gooey layer of buttery caramel syrup. Traditionally placed atop a steaming mug of coffee or tea, the steam softens the caramel, creating a melt-in-your-mouth effect.
Speculoos (or speculaas) are spiced shortcrust cookies popular in the Netherlands and Belgium. With undertones of cinnamon, nutmeg, cloves, and brown sugar, they are reminiscent of gingerbread but with their own unique caramelized flavor. Speculoos is also the main ingredient in “cookie butter,” a creamy, spreadable treat that brings cookie flavor into everything from toast to ice cream.
Ingredients
- 2 1/4 cups (420g) heavy cream
- 1 1/4 cups (275g) whole milk
- 1/2 cup (100g) granulated sugar
- 1/2 cup (165g) speculoos cookie butter
- 1/2 teaspoon kosher salt
- 5 large egg yolks
- 1 cup (about 140g) chopped stroopwafels (roughly 5 to 6 cookies)
- 1/3 cup (110g) speculoos cookie butter, warmed, for swirling
Special Equipment
- Ice cream maker (frozen bowl or compressor model)
- Medium saucepan
- Whisk
- Large mixing bowls
- Fine-mesh sieve
- Rubber spatula
- Storage container for ice cream
Step-By-Step Method
1. Make the Speculoos Ice Cream Base
- In a medium saucepan, combine the heavy cream, milk, half of the sugar, speculoos cookie butter, and salt. Warm the mixture over medium heat, stirring, until the sugar and cookie butter fully dissolve and the mixture is steaming but not boiling.
- In a large bowl, whisk egg yolks with the remaining sugar until smooth and slightly pale.
- Slowly pour about 1 cup of the warm cream mixture into the yolks, whisking constantly, to temper the eggs. Gradually whisk the egg mixture back into the saucepan with the rest of the cream base.
- Return the pan to medium-low heat. Cook, stirring constantly with a rubber spatula and scraping the bottom, until the custard thickens enough to coat the spatula (about 170–175°F/77–80°C), but do not let it boil.
2. Chill the Base and Churn
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours, or overnight).
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions until it reaches soft serve consistency.
3. Fold in Stroopwafel Pieces and Swirl
- While the ice cream is still soft, fold in the chopped stroopwafel pieces, ensuring even distribution.
- Warm the extra speculoos cookie butter until pourable. Gently swirl it into the churned ice cream with a spatula, creating thick ribbons but avoiding fully blending it in.
- Transfer the ice cream to a lidded container, pressing a piece of parchment or plastic wrap against the surface.
- Freeze until firm (at least 4 hours before serving).
What others are reading
Tips for Success
- Don’t Overheat the Base: Egg yolks can curdle if overheated. Stir and monitor closely during cooking.
- Taste Your Cookie Butter: Some brands are slightly sweeter or more spiced. Adjust base sweetness if needed.
- Chop Stroopwafels Just Before Use: To preserve their chewy caramel, chop them right before folding into churned ice cream.
Serving Suggestions
- Enjoy scoops in a sugar cone or bowl, garnished with extra slices of stroopwafel.
- Build ice cream sandwiches using whole stroopwafels as the cookie, or mini stroopwafels for bite-sized treats.
- Drizzle with additional caramel sauce or a dollop of whipped cream for a decadent sundae.
Storage
Store ice cream in an airtight container in the coldest part of your freezer. For optimal texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.
Troubleshooting & Variations
- Too Firm to Scoop? Let the ice cream warm briefly before serving. Adding a tablespoon of vodka or neutral alcohol to the base can soften the texture.
- No Egg Version: Substitute 1 tablespoon cornstarch for yolks, whisked into cold milk before adding cream. Simmer until thickened, then proceed as above.
- Extra Crunch: Add crushed spiced cookies or caramelized nuts to complement the texture.
- Vegan Option: Use coconut cream, almond milk, and a dairy-free cookie butter, and select egg replacer or omit entirely with a cornstarch-thickened base.
Frequently Asked Questions (FAQs)
What does Speculoos Stroopwafel Ice Cream taste like?
The ice cream is creamy and velvety, packed with the spiced, caramelized notes from speculoos and the chewy, buttery caramel of stroopwafel chunks in every bite.
Can I make this recipe without an ice cream maker?
Yes. Prepare the base as directed but instead of churning, chill the custard well, fold in all mix-ins and swirls, pour into a lidded container, and freeze. Stir every few hours for best texture.
Where can I find stroopwafels and speculoos cookie butter?
Stroopwafels can be found at specialty grocers, some supermarkets, and online retailers. Speculoos cookie butter is sold at many major supermarkets, under brands like Lotus Biscoff or Trader Joe’s Cookie Butter.
How can I keep the stroopwafel chunks from getting soggy?
Chop the cookies just before folding into the churned ice cream and serve within a week for best texture. Swirling in additional cookie butter helps insulate against moisture.
Nutritional Estimate (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Fat | 18g |
| Saturated Fat | 10g |
| Carbohydrates | 33g |
| Sugar | 23g |
| Protein | 4g |
| Sodium | 170mg |
More Ways to Enjoy Stroopwafels in Frozen Treats
- Mini Stroopwafel Ice Cream Sandwiches: Sandwich tiny scoops of speculoos ice cream between warmed mini stroopwafels for a chewy, handheld dessert. Warming the cookies ensures they’re soft enough to bite through, but work quickly as the ice cream will melt faster.
- Stroopwafel Parfaits: Layer vanilla or caramel ice cream with crushed stroopwafels, caramel sauce, and whipped cream in parfait glasses.
- Stroopwafel Ice Cream Topping: Crumble leftover stroopwafels atop bowls of coffee or caramel ice cream for a crunchy, caramel finish.
History & Origins: Dutch Treats Around the World
Both stroopwafels and speculoos cookies have deep Dutch and Belgian roots. Stroopwafels originated in the late 18th or early 19th century in Gouda, Netherlands, quickly becoming a Dutch staple. Speculoos, closely related to speculaas in Belgium and the Netherlands, is often enjoyed around the winter holidays. The invention of speculoos “cookie butter” made these spiced cookies accessible as a spread or mix-in, fueling creative desserts like this ice cream.
Make-Ahead and Gifting Ideas
- Make-Ahead: Ice cream can be made, packed, and frozen up to two weeks in advance. Flavors peak in the first week.
- Gifting: Pack scoops in small insulated containers or jars, pair with a bag of mini stroopwafels, and gift to dessert-loving friends or family.
Pairing Suggestions
- Brewed coffee, espresso, or chai latte
- Dessert wines — try a Moscato or rich tawny port
- Warm apple pie or spiced cakes for a double-dessert affair
Conclusion
The fusion of speculoos cookie butter and chewy stroopwafels in homemade ice cream brings the magic of Dutch bakeries into every scoop. Whether savored on its own, sandwiched in cookies, or paired with strong coffee, Speculoos Stroopwafel Ice Cream promises a unique and satisfying treat for dessert lovers everywhere.
References
Similar Articles
Read full bio of medha deb
