Vegan Stroopwafel Ice Cream Sandwich with Speculoos Cookie Crumble

A flavorful dutch dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) - Prep Time: 15 minutes - Cook Time: N/A - Total Time: 15 minutes

Servings: 4 servings

Difficulty: Advanced

Cuisine: Dutch

Allergens

Contains no common allergens unless specified.

a. Soften the vegan ice cream until it's easy to scoop but not melted. b. Place half of the stroopwafels on a flat surface and gently spread a layer of softened vegan ice cream evenly over them. c. Top with the remaining stroopwafels, pressing down lightly to adhere. d. Carefully cut the sandwiches into individual portions. e. Arrange each portion on a serving plate and drizzle with vegan stroop. f. Sprinkle with speculoos cookie crumble and serve immediately.

Achieve the perfect balance of flavors and textures by using high-quality vegan ingredients.

Use a serrated knife to cut the stroopwafels without crumbling them.

You can use regular stroopwafels and non-vegan ingredients if desired.

Make individual or mini stroopwafel ice cream sandwiches.

No cooking required; simply assemble the dessert.

Store leftovers airtight, refrigerate up to 3 days.

5 days for stroopwafels, 1 month for cookie crumble in the freezer, and 1 month for ice cream in the freezer.

Serve on a clean white plate with a contrasting color to highlight the dessert's rich hues.

(Per serving) Calories: 600 kcal, Protein: 7g, Fat: 25g, Carbohydrates: 90g, Fiber: 4g, Sugar: 55g