The combination of warm stroopwafel ice cream is one of those food ideas that sounds basic until you actually try it. Cold vanilla bean against still-warm caramel and a soft yeasted waffle. The caramel softens, the ice cream melts where it touches, and you get the texture contrast that the cookie was practically engineered to deliver. Amsterdam in 2026 has half a dozen reliable spots that do stroopwafel ice cream well, plus one technique you can replicate yourself with a fresh stroopwafel from a market stall or our workshop on Albert Cuypstraat. This is the local guide to both.

For the wider context, our stroopwafels Amsterdam pillar covers the cookie itself in depth. This post is the ice cream layer: where to buy ready-made stroopwafel ice cream in the city, and how to make the warm-cold combo yourself in under five minutes.

Why Stroopwafel Ice Cream Works

The cookie has three textures: crisp waffle exterior, slightly soft interior, and runny caramel filling. Drop a scoop of cold ice cream onto a warm stroopwafel and the temperatures fight. The waffle stays crisp at the edges but softens against the scoop. The caramel keeps its body but loses its grip. The ice cream forms a thin glaze where it touches. You get four textures in one bite instead of three, and the temperature contrast is the kind of thing chefs spend whole tasting menus chasing.

The flavour pairing is straightforward. Vanilla bean ice cream brings out the cinnamon in the waffle and rounds off the brown sugar in the caramel. Salted caramel ice cream doubles down on the caramel note and works for travellers who want full intensity. Coffee or speculoos pairs well too, particularly with a slightly warm cookie. Chocolate fights the caramel and tends to lose; we rarely recommend it.

Where to Buy Stroopwafel Ice Cream in Amsterdam

A handful of Amsterdam ice cream shops have built actual stroopwafel-flavour scoops into their summer rotation. Stroopwafel ice cream as a flavour usually means vanilla or brown butter ice cream with stroopwafel pieces folded in, sometimes with a caramel ripple. The best four spots in 2026.

Massimo Gelato (Jordaan and Oost)

Massimo runs Sicilian-style gelato out of two Amsterdam locations, Jodenbreestraat and Oost, and rotates a stroopwafel flavour through their menu most summers. The version we tried in 2026 was a brown butter base with crushed stroopwafel pieces and a hand-rippled caramel. Around 3.50 to 4 euro per scoop. The Oost location has the shorter queue. Closed in deep winter; check the social posts before walking over.

IJscuypje (multiple locations)

IJscuypje is the small local chain with branches across the city and a strong rotation of Dutch-coded flavours. Their stroopwafel ice cream is usually on the menu from May through September, with a vanilla base and generous chunks of stroopwafel folded through. Around 3 euro per scoop. The Albert Cuypstraat branch is a five-minute walk from our workshop and is the most convenient for a stroopwafel double bill.

Tony’s Chocolonely Super Store (Westergasterrein)

Not strictly a gelateria, but Tony’s main Westergas store runs a small ice cream counter in summer with rotating Dutch flavours including stroopwafel-caramel. The version skews sweet and is built around their own chocolate, but the stroopwafel pieces are real and the location is fun if you are already at Westergasterrein. Around 4 to 5 euro for a small cup.

Albert Heijn supermarket pints

For the hotel room or a picnic, Albert Heijn sells own-brand stroopwafel ice cream pints under their AH Excellent line. Around 4 euro for 500 ml. It is the supermarket version: solid, dependable, less interesting than the gelaterias above but worth it if you want to eat in the canal-side instead of a queue. Most large branches stock it from May to September.

The Homemade Warm-and-Cold Combo

The version most workshop guests do not realise they can do themselves is the warm-cold combo: a still-warm stroopwafel topped with a scoop of vanilla ice cream. It does not require a special shop, just a fresh cookie and a tub of decent vanilla.

• Get a warm stroopwafel. Either from an Albert Cuyp Market stall (pressed to order, 3 euro), from our workshop where you press your own (45 minutes, two XL stroopwafels per person, from 23.74 euro), or by reheating a packaged one on top of a hot drink for two minutes.
• Pick a good vanilla. Massimo, IJscuypje, or any Italian-style gelateria works for takeaway. Supermarket vanilla bean is fine in a pinch.
• Assemble on the spot. Sit on a canal bench, place the warm stroopwafel on a napkin, top with a small scoop, and eat within 30 seconds. The combo does not survive a walk.

If you are doing this with a group, the workshop hands you the warm stroopwafel and you can pre-order the ice cream from a neighbouring shop in advance. We have seen wedding groups, hen parties, and family birthdays do exactly this on Albert Cuypstraat. You can book the workshop on Albert Cuypstraat as a group of up to 20 people, with sessions daily from 10:00 to 16:00.

Stroopwafel Ice Cream Sandwich: The Cafe Variant

The other version you will see in 2026 is the stroopwafel ice cream sandwich: two stroopwafels with a scoop of ice cream pressed between them, sometimes dipped in chocolate or rolled in nuts. The good ones use slightly thinner waffles than standard so the sandwich is not too thick to bite. The bad ones use packaged Daelmans that go soggy. Pannenkoekenhuis Upstairs in Centrum, Yam Yam Trattoria Pizzeria in Oost, and a handful of pop-up street vendors during summer events do versions of this.

The sandwich version is the more photogenic option for social posts but, in our experience, the simple warm-stroopwafel-with-scoop combo tastes better. The sandwich freezes the caramel solid, which costs you the runny element that makes the cookie special.

When Stroopwafel Ice Cream Is in Season

Amsterdam has a real ice cream season, roughly May through early October, with a few year-round gelaterias. Stroopwafel ice cream flavour rotations follow the same window. From November to March, you will find it in Albert Heijn pints and at one or two year-round gelaterias, but most of the artisan shops above pause their stroopwafel flavour for winter. The workshop runs year-round, so the homemade warm-cold combo works in any weather.

For the broader picture of where stroopwafels show up across the city’s food scene, the Amsterdam food tour guide covers the snack alongside herring, bitterballen, and the rest of the local canon. For a 2026 ranking of seven stroopwafel vendors scored on freshness and price, see our 2026 ranking of the best stroopwafel in Amsterdam.

What to Pair With Your Stroopwafel Ice Cream Walk

A stroopwafel ice cream stop slots well into a wider afternoon in De Pijp or the Jordaan. Two pairings we recommend regularly:

• A canal cruise after dessert. An Amsterdam canal cruise with Starboard Boats is the right post-dessert pace: 75 minutes of UNESCO-listed canals at conversation speed. The slight wind on the water cuts the sweetness nicely.
• A second hands-on activity. The Tile Painting Workshop Amsterdam is around the corner from our workshop on Albert Cuypstraat and lets you paint a Delft blue souvenir. Same neighbourhood, same hands-on energy.

For other Amsterdam activities, our partners at FunAmsterdam list more than 200 city options with live availability. The stroopwafel workshop on FunAmsterdam is the easiest way to pre-book the warm half of the combo. For a wider group itinerary that pairs the workshop with a market walk and a canal cruise, see our Amsterdam with friends itinerary.

A Note on Dutch Ice Cream Culture

Dutch ice cream culture is less codified than Italian gelato but no less serious. Most Amsterdam gelaterias are Italian-trained, the vanilla bases are typically real Madagascar vanilla, and the rotations follow the local food calendar (king’s day flavours in April, summer fruit in July, speculoos and stroopwafel in autumn). The I amsterdam official site publishes a food events calendar that flags the summer ice cream festival in Vondelpark, usually in early July, where most major gelaterias participate.

Frequently Asked Questions About Stroopwafel Ice Cream

Where can I buy stroopwafel ice cream in Amsterdam?

The most reliable spots in 2026 are Massimo Gelato (Jordaan and Oost), IJscuypje (multiple locations including Albert Cuypstraat), and Tony’s Chocolonely Super Store at Westergasterrein. Albert Heijn supermarkets also sell own-brand stroopwafel ice cream pints from May through September.

How much does stroopwafel ice cream cost in 2026?

Expect 3 to 4 euro for a single scoop at a gelateria, 4 to 5 euro for an ice cream sandwich with two stroopwafels, and around 4 euro for a 500 ml supermarket pint. Workshop sessions where you make your own stroopwafel to pair with ice cream start at 23.74 euro per person.

Can I make stroopwafel ice cream at home?

Yes. The easiest version is to fold crushed stroopwafel pieces into softened vanilla ice cream, then refreeze for 30 minutes. For the warm-cold combo, place a warm stroopwafel on a plate and top with a small scoop of ice cream. The combo is best eaten within 30 seconds of assembly. For making the stroopwafel itself, see our traditional stroopwafel recipe.

Is stroopwafel ice cream available all year?

Most artisan gelaterias rotate stroopwafel as a seasonal flavour from May through October. Supermarket pints (Albert Heijn) are usually stocked May through September. The workshop runs year-round, so the homemade warm-stroopwafel-with-scoop combo works in any weather.

What flavour of ice cream goes best with a stroopwafel?

Vanilla bean is the classic pairing because it lets the cinnamon and caramel in the cookie come through. Salted caramel doubles down on the caramel note. Coffee and speculoos also work well. Chocolate tends to fight the caramel and is less successful.

The Short Version

Massimo or IJscuypje for the ready-made stroopwafel ice cream scoop. The market stall or the stroopwafel workshop on Albert Cuypstraat for the warm half of the combo. Assemble on a canal bench, eat within 30 seconds, watch the caramel soften where the ice cream touches. It is a five-minute experience and one of the most underrated things you can do in Amsterdam between activities.