Stroopwafel Ice Cream Dessert with Coffee & Salted Caramel
- Preparation time
- 15 min
- Number of people
- 4 people
- Meal type
- dessert
Enjoy a creamy dessert where the flavours of coffee, stroopwafel, and salted caramel come together. Perfect for a quick, yet festive end to your dinner.
Ingredients
- 600 gvanilla ice cream — approx. 12 scoops
- 6stroopwafels
- 100 mlespresso — strong, cooled to lukewarm
- 100 mldouble cream
- 1 tspicing sugar
- 80 gcaramel sauce
- ¼ tspsea salt — fine
Method
- 1
Prepare 100 ml strong espresso and let it cool to lukewarm. The coffee should still be aromatic but should not immediately melt the ice cream.
- 2
Break 4 stroopwafels into coarse, irregular pieces with your hands. Crumble the remaining 2 stroopwafels more finely.
- 3
Whip the double cream with 1 tsp icing sugar until softly set. The cream should remain soft and fall easily from a spoon.
- 4
Briefly warm the caramel sauce so it is liquid. Stir in the sea salt.
- 5
Per person, loosely arrange three scoops of vanilla ice cream in a shallow dessert bowl.
- 6
Distribute the coarse stroopwafel pieces amongst and against the ice cream.
- 7
Per serving, spoon approximately 25 ml of lukewarm espresso partially over the ice cream and stroopwafel. Do not pour it over the entire dessert.
- 8
Distribute approximately 20 g of salted caramel sauce per person over the ice cream.
- 9
Add a small spoonful of softly set double cream between the scoops per person.
- 10
Finish with the more finely broken stroopwafel crumbs and serve immediately.
—
Sagas House