Name: Vegan Biscoff Ice-Cream Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 6 h 25 min
Cuisine: Vegan
Ingredients: 425g dairy-free whipping cream; 320g dairy-free condensed milk; 2 tablespoons Biscoff spread; Biscoff spread (for dunking, amount as needed); Biscoff cookies, crumbled (for sprinkling); Vegan stroopwafels (quantity as needed for serving, typically 8 waffles for 8 tacos)

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Introduction

These Vegan Biscoff Ice-Cream Tacos combine creamy, dairy-free ice cream with sweet, spiced Biscoff flavors all wrapped in a warm, crispy stroopwafel shell. Perfect for a fun and indulgent dessert that’s both vegan and irresistibly delicious.

A woman's hand is holding a folded stroopwafel cookie showing its light brown waffle pattern with a smooth caramel filling inside. Below, there are several whole stroopwafels scattered on a white marbled surface, their waffle grid clearly visible with warm golden tones. In the background, a white ceramic cup with some caramel sauce inside is slightly out of focus, blending softly with the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

425g dairy-free whipping cream
320g dairy-free condensed milk

2 tablespoons Biscoff spread
Biscoff spread (for dunking)

Biscoff cookies (crumbles for sprinkling)
Vegan stroop waffles

Instructions

Step 1: In a medium mixing bowl, whip the dairy-free whipping cream and condensed milk together on high speed using an electric hand whisk or stand mixer with a balloon whisk attachment. Whip until the mixture is thick and holds a peak, about 3-5 minutes.
Step 2: Fold in 2 tablespoons of Biscoff spread gently until fully combined with the ice cream base.
Step 3: Pour the Biscoff ice cream into a lined loaf tin or ice-cream tin. Spread evenly with an offset spatula or back of a spoon, ensuring you reach all corners. Tap the tin lightly on the counter to remove air bubbles.

Step 4: Optionally swirl in some melted Biscoff spread over the ice cream layer for extra flavor.
Step 5: Cover the tin with clingfilm and freeze until firm, at least 6 hours or overnight for best results.
Step 6: When the ice cream is set, prepare the stroop waffles. Heat a medium pan over the stove. Place one stroopwafel in the pan and warm for 15 to 20 seconds on each side until the caramel filling softens and the waffle becomes flexible. Avoid overheating.

Step 7: Quickly drape the warmed waffle over a rolling pin or between two glasses and gently press them towards each other to bend the waffle into a taco shape, leaving room inside for ice cream.
Step 8: Transfer the shaped waffles to a lined baking tray and chill in the fridge until they hold their shape.
Step 9: Fill each taco shell with the Biscoff ice cream. Use a spoon or offset spatula to smooth the surface. Place the filled tacos back on the tray and freeze for 40 minutes to 1 hour.

Step 10: Melt some Biscoff spread in a saucepan and let it cool slightly. Dunk the top of each ice cream taco into the melted Biscoff spread so it sets on contact.
Step 11: While the spread is still wet, sprinkle over crumbled Biscoff cookies for added crunch and flavor.
Step 12: Serve immediately and enjoy your vegan Biscoff ice cream tacos!

Tips & Variations

For an extra indulgent twist, try swirling in crushed Biscoff cookies into the ice cream before freezing.
If Biscoff spread is too thick to melt smoothly, warm it gently in short bursts in the microwave or over a double boiler.
Substitute stroopwafels with any vegan waffle or cookie that can be shaped for different textures and flavors.

Storage

Store leftover ice cream tacos in an airtight container or wrapped tightly in plastic in the freezer for up to one week. To reheat the stroopwafel shell slightly before serving again, warm gently in a pan or toaster oven but avoid melting the ice cream inside. Best enjoyed fresh for optimal texture.

How to Serve

A close-up shot of a woman's hand holding a half-eaten round waffle cookie with a golden-brown color and a crispy texture, showing the detailed grid pattern of the waffle. In the background, there are more round waffle cookies stacked and spread out casually on a white marbled surface, alongside a small white bowl filled with caramel sauce. The scene is warm and inviting with light natural shadows, suggesting a cozy snack moment. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of dairy-free?

Yes, regular whipping cream can be used if you are not vegan. The texture will be similar, but the recipe as written is designed for a dairy-free version.

What can I substitute for stroopwafels if not available?

You can use thin vegan waffles or pliable cookie shells that soften when warmed. The key is a slightly flexible shell that can be formed into a taco shape without breaking.