As much fun to eat as they are to say, stroopwafels are made of two thin waffles pressed flat in a pizzelle iron and filled with caramel, creating cookies that are chewy on the inside and slightly crisp on the outside. Typically, these Dutch-inspired wafers are served over a cup of coffee or tea to soften the caramel. We prefer stroopwafels as ice cream sandwiches, topped with our chocolate sauce, of course.
Let ice cream stand at room temperature just until soft enough to scoop. Top a stroopwafel with a large scoop of ice cream and top with another stroopwafel. Working quickly, repeat with remaining stroopwafels and ice cream. Wrap each with plastic wrap and freeze until firm or up to 1 month.
To serve ice cream sandwiches, unwrap and transfer each to a small plate. Transfer Sunday Night Chocolate Premium Dessert Sauce to a microwave-safe bowl. Heat in a microwave oven on high for 30 seconds. Drizzle 2 tablespoons of the chocolate sauce over each ice cream sandwich; serve immediately.
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