Canal-Inspired Dutch Stroopwafel Ice Cream Sandwiches

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A playful dessert combining chewy homemade stroopwafels with creamy vanilla ice cream, inspired by Amsterdam’s iconic caramel waffle treats enjoyed by the canals. This dutch-inspired desserts ready in about 110 minutes layers all-purpose flour, unsalted butter, softened, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 tsp active dry yeast
• 1/2 cup warm milk (110°F)
• 1 large egg
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter for caramel
• 1 quart vanilla ice cream

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 1/2 cup warm milk (110°F) and let sit 5 minutes until foamy.
2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup brown sugar until fluffy. Beat in 1 large egg and 1 tsp vanilla extract.
3. Step 3: Add the yeast mixture, 2 cups all-purpose flour, and 1 tsp ground cinnamon; mix until a soft dough forms. Cover and let rise for 1 hour until doubled.
4. Step 4: While dough rises, make caramel filling: combine 1 cup light corn syrup, 1/2 cup granulated sugar, and 1/4 cup unsalted butter in a saucepan over medium heat. Stir until butter melts and mixture thickens slightly, about 5 minutes; remove from heat.
5. Step 5: Preheat a stroopwafel iron or waffle maker to medium heat. Divide dough into 12 equal balls. Press each ball in the iron for about 1-2 minutes until golden and crisp.
6. Step 6: Immediately split each waffle in half horizontally while warm. Spread 1-2 tbsp of the caramel filling between halves to make sandwiches; let cool completely.
7. Step 7: To serve, scoop vanilla ice cream between two stroopwafel sandwiches and gently press together. Enjoy immediately or freeze for 1 hour before serving.