Nothing is more typically Dutch than Stroopwafels. They can be found in every Dutch supermarket,
there are mini versions, the double biscuit (cookie) version, cheap ones and expensive ones.
If you are really lucky though, you might be on the street and find a vendor making and selling fresh Stroopwafels, these are in an entirely different league, soft, chewy, warm sticky caramel dripping delicacies of deliciousness.
My personal favourite is the double biscuit version because I find the other types overly sweet, my children, given half the chance (increased if visitors have come to stay) inhale as many of any sort as they could get their hands on and Himself likes all varieties but does moderation far better than the children do.
A few years ago I was musing about other ways to enjoy these biscuit treats, and wanting a really different dessert, decided to try a sort of ice-cream cake using these as the main ingredient. Not having a recipe I just eyeballed the ingredients and made it up as I went along.
This is a recipe where no stove-top or oven cooking is necessary but it would be handy to have a really large bowl or even a large saucepan to mix things with. You will also need some thick rubber gloves because you need to use your hands and things get very cold and messy.
I have a Tupperware container in my cupboard that contains rubber gloves of the washing-up variety which I only ever use for food. They come out if I am cooking and prepping beetroot (beets) for bottling (canning), and whenever I have to mix a lot of ingredients by hand.
Before I start with the ingredients, I first need to line a low sided pie dish with cling film, so that I can get the taart back out of it later.
Open several packets of Stroopwafels, using the thicker double-sided biscuit ones as well as the normal ones, added to a food processor and reduce to crumbs. Split this crumb mixture into two parts, reserving one half for use later in the recipe.
Put half of the crumbs into a large mixing bowl, add half a cup of white caster sugar, a teaspoon of ground nutmeg, and enough margarine, approx 2 heaped Tablespoons to form the mix into a dough that holds together. (I took these photographs on an occasion when I made two of these at once and didn’t have quite enough stroopwafels, so added come plain biscuit (cookie) crumbs… Maria’s, Graham crackers, Vanilla or Round Wine biscuits would all do).
Next, press your cookie dough mixture into your low sided pie dish, covering the base and curving the mix up the sides to reach to top of the dish. If the weather is warm, refriderate to firm up the mix until the next step is completed.
This is where the largest bowl you pocess and an extra pair of hands will come in handy. Either way you will have to work very fast and have everything you need to hand. I usually rope in Himself or Kiwi Daughter to help with this stage.
Take two 1 liter containers of icecream, (in our case we also have Stroopwafel Icecream in the Netherlands, but vanilla would be just as good) (Ideally the first person gets the ice-cream out of the tubs whilst the second person mixes like crazy) get all of the ice-cream out and into your large bowl. Add ¾ of the remaining Stroopwafel crumbs and (the person wearing the rubber gloves) mix into the ice-cream as quickly as you can.
The mixture will become mushy very quickly so work at speed, you don’t want all of the ice-cream to melt, in fact it’s even nice to leave whole sections of the ice-cream as-is so that you get variation in your cut slices at the end. Get your now rapidly becoming soft mixture into the pie dish as quickly as possible. (if the base was in the fridge your helper can get it out at the last minute for you). Push the mix onto the crust and smooth over the top…
Then quickly add the remaining crumbs over the top of the taart and cover with plastic cling film (your helper is useful here too) and get it all into the freezer as quickly as possible. The entire time for mixing and getting everything back into the freezer should be only a few minutes.
Cover with foil as well if you would like to freeze this for a month or more… and freeze for at least 24 hours before cutting. To cut, you will find that cutting the entire taart in half will release the rest from the sides more easily, in fact this is usually so successful that I can lift half of it our in one piece, which when transferred to a cutting board, can be then easier cut into small pieces with a large knife. Do work fast when cutting the pieces, and keep them small, a piece of this is very filling. Be warned the pieces will be really solid and you will have to work hard to cut it, for this reason I now cut it into pieces in the kitchen well before needed, then return it to the freezer so that it’s already in pieces when you bring it out to serve. I’ve managed to get as many as 18-20 slices out of each taart, especially when serving in partnership with other desserts or after a large buffet meal.