This is a dessert burger built from stroopwafels as the buns and a shaped disc of cinnamon ice cream as the patty, finished with dark chocolate ganache and toasted hazelnuts. There is no beef, no grill, and no savory element — just a cold-and-warm contrast that actually works. It is a strong choice when you want one showstopper dessert that comes together fast and looks like you planned it for weeks.
The short version of why this works
Two things make this recipe succeed or fail. First, the ice cream has to be pre-shaped and fully refrozen before assembly — if you scoop straight from the tub and try to build the burger immediately, the patty slides and melts before anyone takes a photo, let alone a bite. Press the ice cream into a round mold or a wide-mouth jar lid lined with plastic wrap, freeze it solid, and keep the discs in the freezer right up until plating. Second, the stroopwafels need only a brief warm in butter — enough to soften the caramel layer and add a little color, but not so long that they go limp. Thirty seconds per side in a low pan is plenty. That temperature contrast between the warm wafer and the frozen ice cream is the whole point of the dessert.
About the ingredients
- Stroopwafels: Buy the larger, individually wrapped variety rather than the mini snack-pack size — you need something wide enough to contain the ice cream disc. Dutch-brand stroopwafels (Daelmans is widely available in US grocery stores) hold up better to brief pan warming than cheaper imitations, which can crack.
- Cinnamon ice cream: Not always easy to find. Haagen-Dazs makes one seasonally; otherwise, a good vanilla bean ice cream with a pinch of ground cinnamon stirred in before refreezing gets you close enough.
- Dark chocolate for ganache: Use 60–70% cacao. Anything lower and the ganache will be too sweet against the stroopwafel; anything higher and it sets too firm to drizzle cleanly.
- Hazelnuts: Toast them yourself in a dry pan for 4–5 minutes — pre-toasted bagged hazelnuts taste flat by comparison. Skip the egg in the mix — it makes the patty mushy. (There is no egg here, and that is correct.)
What can go wrong
- Ice cream discs fuse to the plastic wrap: Lightly spray the wrap with cooking spray before pressing in the ice cream. They will release cleanly every time.
- Ganache seizes and goes grainy: This happens when the cream is too hot or the chocolate is added all at once. Pour warm cream over chopped chocolate, wait 60 seconds, then stir slowly from the center out. If it still seizes, add a teaspoon of warm cream and stir again.
- Stroopwafels crack when warmed: They crack if the pan is too hot or they are cold from the fridge. Let them sit at room temperature for 10 minutes first, then use low heat.
- Assembly collapses before serving: If you are making these for a group, keep the components separate — wafels wrapped, ice cream discs in the freezer, ganache in a warm bowl — and assemble each one individually right before handing it off. Do not pre-build and plate more than 2 minutes ahead.
- Ganache drizzle hardens too fast in a cold kitchen: Set the ganache bowl over a small pot of just-warm water while you assemble. It stays pourable without getting runny.
Leftovers and meal prep
Assembled dessert burgers do not store well — the stroopwafel absorbs moisture from the ice cream within about 20 minutes and turns soft. What you can do is prep every component ahead and store them separately. Ice cream discs keep in the freezer for up to 2 weeks if wrapped tightly in plastic. Ganache keeps in the fridge for up to 5 days; reheat it gently in 15-second microwave bursts, stirring between each, until just pourable. Toasted hazelnuts stay fresh in an airtight container at room temperature for about a week. Stroopwafels are shelf-stable until opened, so buy them the day before at most and keep them sealed. When you are ready to serve a second batch, the whole assembly takes under 3 minutes per person.
Dutch Stroopwafel Sweet Burger
Ingredients
For the Ice Cream 'Burger' Patty:
- 1 pint cinnamon ice cream choose one with natural ingredients for best flavor
- 1 tablespoon honey to enhance caramel notes in the ice cream
For the Stroopwafel Buns:
- 8 pieces stroopwafels fresh Dutch stroopwafels, preferably from a bakery
- 2 tablespoons unsalted butter for lightly toasting stroopwafels
For the Toppings:
- ½ cup dark chocolate chips 70% cocoa or higher for deep flavor
- ¼ cup heavy cream for chocolate ganache
- ¼ cup toasted hazelnuts chopped, optional for crunch
- 4 leaves mint for garnish
Instructions
- Prepare the Ice Cream Patties: Soften the cinnamon ice cream just until scoopable (around 10 minutes at room temperature). Stir in honey gently. Line a baking tray with parchment paper and use a round mold (around 3-inch diameter) to scoop and shape 4 even ice cream patties. Return tray to freezer for at least 30 minutes to set.
- Lightly Toast the Stroopwafels: In a skillet over low heat, melt butter and place the stroopwafels in briefly—about 30 seconds on each side—until just warm and slightly flexible. Do not allow caramel to leak out. Set aside to cool on a wire rack.
- Make the Ganache: In a small saucepan over low heat, combine chocolate chips and heavy cream. Stir until melted and glossy. Let cool slightly until pourable but thickened (about 5 minutes off heat).
- Assemble the Sweet Burger: Place one stroopwafel as the base, gently lay an ice cream patty on top. Drizzle with warm chocolate ganache, scatter toasted hazelnuts (if using), and crown with another stroopwafel.
- Garnish and Serve: Decorate each burger with a mint leaf or powdered sugar for visual appeal. Serve immediately before the ice cream softens too much.
Notes
- For a dairy-free version, use coconut-based ice cream and oat milk ganache.
- Freeze the stroopwafel slightly before toasting if they are extra soft to avoid melting.
- For extra spice, add a pinch of ground nutmeg to the ice cream base.
Nutrition
Frequently asked questions
Can I make these ahead for a party?
Yes, but assemble them at the last possible moment — no more than 2 minutes before serving. You can have everything prepped and ready to go: ice cream discs frozen solid, ganache warm and pourable, hazelnuts measured out, and stroopwafels at room temperature so they warm quickly in the pan.
Where do I find stroopwafels in the US?
Most large grocery chains carry them now — check the coffee and tea aisle, not the cookie aisle, since they are often shelved near the coffee accessories. Trader Joe’s, Costco, and World Market all stock them reliably, and they are easy to order online if your local store does not carry them.
What if I do not have a round mold for the ice cream?
A wide-mouth mason jar lid lined with plastic wrap works perfectly and gives you a consistent size that fits the stroopwafel. Press the ice cream in firmly, fold the wrap over the top, and freeze for at least 2 hours before unmolding.
More burger recipes to try
- Hawaiian Teriyaki Burger
- Halloumi King Burger Homage
- Korean Rice Bulgogi Burger
- McMuffin Meets Burger Bliss