A delicious homemade creamy Biscoff ice-cream, rippled with Biscoff spread, in a vegan friendly stoop waffle topped with Biscoff spread and chopped Biscoff cookies. These vegan biscoff ice-cream tacos are easy to make, vegan friendly and perfect for Summer!
Vegan Biscoff Ice-Cream Tacos
How is everyone coping in this current heat wave? All i am craving is no-bake, cold and refreshing treats. I recently visited Costco and picked up some vegan friendly stroop waffles. I had the most amazing idea of using the waffle as a taco for ice-cream, as it resembles a waffle cone. The stroop waffles have a gooey caramel filling, and what better to pair it with than Biscoff! Biscoff has the most amazing caramelised flavour, paired with actual caramel is a dream come true! These ice-cream tacos feature a homemade Biscoff ice-cream, rippled with Biscoff spread, dipped in melted Biscoff spread and Biscoff crumbles on top. These are vegan friendly and seriously delicious, the perfect treat for Summer (and Biscoff lovers).
Looking for more Ice-cream recipes? Check out my: Vegan Caramel Latte Ice-Cream Sandwiches, Vegan Mango Coconut Ice-Cream Bars and Vegan Oreo Ice-Cream Sandwiches.
Why you’ll love these biscoff ice-cream tacos :
- 100% vegan and completely dairy-free.
- Filled with a super creamy homemade vegan Biscoff ice-cream.
- Served in a soft, chewy stroopwafel shell.
- Packed with the iconic caramelised Biscoff flavour in both ice-cream and toppings.
- A perfect combination of creamy, chewy, and crunchy textures.
- Minimal ingredients mneeded!
- No-bake, perfect oven-free treat on a Summers day.
- A unique dessert that’s guaranteed to stand out.
- Perfect for vegans and non-vegans alike.
- Biscoff lovers will LOVE these ice-cream tacos.
- Ideal for dessert lovers looking for something different.
- An indulgent treat that’s truly impossible to resist.
Ingredints you’ll need
- Whipping cream: Dairy-free whipping cream creates the light and creamy base for the vegan ice-cream. When it’s whipped, it adds a fluffy texture that makes every bite smooth and indulgent. I use The Coconut Collaborative Double Cream.
- Condensed milk: Dairy-free condensed milk adds sweetness and richness while helping the ice cream stay soft and scoop-able. It’s the perfect no-churn ice-cream for filling the waffles. I use Natures Charm Sweetened Condensed Oat Milk.
- Biscoff spread: Biscoff spread is added in-to the ice-cream to give the signature caramelised biscuit flavour to the recipe. Swirled through the ice cream too, it adds a thick, rich, spiced sweetness that pairs perfectly with the crunchy waffle.
- Biscoff cookies: Crushed up Biscoff cookies add a scrumptious texture crunch and bursts of more caramelised biscuit flavour. They make a great topping for extra texture.
- Waffles: Vegan stroop waffles are transformed into the perfectlittle taco shells for this creative, and extremely delicious dessert. Their chewy texture and caramel filled waffle make them the ideal edible holder for the creamy Biscoff ice cream filling.
Recipe tips and tricks
- Chill ingredients first: For the best homemade vegan Biscoff ice cream, chill your dairy-free whipping cream, condesned milk, mixing bowl, and beaters for at least 15–20 minutes before whipping. Cold ingredients whip faster and create a lighter, creamier texture
- Melt the Biscoff spread: Warm the Biscoff spread for 10–15 seconds in the microwave or over a bowl of warm water on the hob. It will mix more easily into the ice cream base and create beautiful swirls without lumps!
- Freeze: Although the ice cream may seem firm after a few hours, freezing it overnight ensures it’s fully frozen, with the best flavour and texture.
- Warm the waffles: If your stroopwafels are firm (sometimes they can feel dry), microwave them for 5-8 seconds or warm them briefly on a baking tray in the oven (make sure they don’t burn or over-bake) or in a pan on the hob. They’ll become more flexible and less likely to crack when folded into the taco shapes.
- Shape while warm: Fold the stroopwafels immediately after warming and let them cool over a rolling pin, or taco holder. They’ll keep their taco shape once cooled.
- Serving Ideas: Serve with the tops dunked in melted Biscoff spread, with some Biscoff crumbles on top for even more indulgence.
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
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Vegan Biscoff Ice-Cream Tacos
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Indulge in Vegan Biscoff Ice-Cream Tacos, a perfect summer treat with creamy Biscoff goodness and delicious stroop waffles.
Ingredients
Ingredients for the ice-cream
- 425g of dairy-free whipping cream
- 320g of dairy-free condensed milk
- 2 tablespoons of Biscoff spread
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- Biscoff spread (for dunking)
- Biscoff cookies (crumbles for sprinkling)
- Vegan stroop waffles
Instructions
Method (ice-cream)
- In a medium sized mixing bowl with a electric hand whisk or in a stand mixer bowl with balloon whisk attachment, add in the whipping cream and condensed milk. Whip this on high speed until thick and holds a peak, this’ll take around 3-5 minutes on high speed.
- Add in the 2 tablespoons of Biscoff spread, fold it into the ice-cream until fully combined.
- Pour the Biscoff ice-cream into a lined loaf tin or ice-cream tin. Using a off-set spatula or back of a spoon, spread the ice-cream out in an even layer making sure to get right into the corners of the tin. Tap the tin gently on the worktop (this will pop any air gaps / bubbles).
- Swirl in some melted Biscoff spread (optional).
- Wrap the tin in some clingfilm / plastic wrap then place the tin in the freezer and allow to set firm. Anywhere from 6 hours to overnight (preferably overnight!).
- Once the ice-cream feels firm / set, keep in the freezer while you prepare the waffles.
Method (assemble)
- Heat a medium sized pan on the hob. Place 1 Stroopwafel in the pan and cook until the caramel filling is just soft and the Stroopwafel can bend easily, appropriately 15 to 20 seconds per side. Warning – do not to overheat / over cook the Stroopwafel. Working quickly, lay the warmed waffle over a rolling pin or between two cups / glasses and gently push the cups towards each other to bend the Stroopwafle into the shape of a taco shell. Don’t press them too far together as you’ll want room for adding in the ice-cream.
- Transfer the waffles onto a lined baking tray and place in the fridge to chill and set in shape.
- Working with 1 taco waffle at a time, spoon the ice-cream into the waffle shells, filling them up full, then smooth out the ice cream with the back of the spoon or off-set spatula (Refer to video for example). Return back to the baking tray and place in the freezer before dunking in the Biscoff.
- Once the ice-cream tacos have had time in the freezer (around 40 minutes – 1 hour), melt some Biscoff spread in a saucepan and allow to cool.
- Dunk the top of the tacos into the Biscoff. As the ice-cream and waffle is cold, it should se the Biscoff. While the Biscoff is wet, sprinkle over some Biscoff cookie crumbs.
- Serve and enjoy.
Notes
Store the ice-cream tacos in an air-tight / sealed container in the freezer and enjoy direct from the freezer.
Best enjoyed within 1 week of making.
Any questions about storage, leave in the comments and ill get back to you.
- Prep Time: 5 minutes
- Category: ice-cream
- Method: No-Bake
- Cuisine: American
