Description
Delight in these indulgent Vegan Biscoff Ice-Cream Tacos featuring creamy dairy-free Biscoff-flavored ice cream nestled inside warm, pliable vegan stroopwafels. This recipe combines the rich, caramel sweetness of Biscoff spread with crunchy cookie crumbs for added texture, creating a perfect no-bake treat that’s vegan and irresistibly delicious.
Ingredients
Scale
Ice Cream
- 425g dairy-free whipping cream
- 320g dairy-free condensed milk
- 2 tablespoons Biscoff spread
Assembly & Serving
- 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)
Instructions
- Prepare the Ice Cream Base: In a medium mixing bowl or stand mixer bowl fitted with a balloon whisk attachment, combine the dairy-free whipping cream and dairy-free condensed milk. Whip on high speed for 3-5 minutes until the mixture thickens and holds a peak.
- Incorporate Biscoff Spread: Gently fold 2 tablespoons of Biscoff spread into the whipped cream mixture until fully combined, ensuring an even Biscoff flavor throughout the ice cream base.
- Freeze the Ice Cream: Transfer the ice cream mixture into a lined loaf or ice-cream tin, spreading evenly and tapping gently to remove air bubbles. Optionally, swirl melted Biscoff spread on top for extra flavor. Cover with clingfilm and freeze for 6 hours to overnight until firm.
- Warm and Shape the Stroopwafels: Heat a medium pan over medium heat and warm one stroopwafel for 15-20 seconds per side until the caramel softens and the waffle becomes pliable. Quickly bend the warm stroopwafel over a rolling pin or between two cups to form a taco shell shape, leaving enough room inside for the ice cream filing. Chill in the fridge on a lined tray to set the shape.
- Fill the Taco Shells: Spoon the frozen Biscoff ice cream into the shaped stroopwafels, smoothing the surface with a spoon or spatula. Return filled tacos to the freezer for 40 minutes to 1 hour to firm up.
- Coat with Biscoff and Crumbs: Melt additional Biscoff spread in a saucepan and let it cool slightly. Dunk the ice cream tops of the tacos into the melted spread, then immediately sprinkle crumbled Biscoff cookies over while the coating is still wet to allow it to set.
- Serve: Serve the Vegan Biscoff Ice-Cream Tacos straight from the freezer and enjoy the combination of creamy, crunchy, and caramel flavors.
Notes
- For best results, freeze the ice cream base overnight to ensure firmness.
- Do not overheat the stroopwafels as it can cause melting or burning of the caramel filling; warm gently.
- You can prepare the ice cream base and stroopwafel shells ahead of time and assemble just before serving.
- Use gluten-free stroopwafels if you need a gluten-free version.
- Adjust the amount of Biscoff spread used for dunking and swirling according to taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan biscoff ice-cream tacos, vegan dessert, no-bake ice cream, stroopwafel tacos, dairy-free ice cream, biscoff dessert
