The perfect summer recipe with a Dutch twist: stroopwafel ice cream! You will absolutely love it.
You already know I have this love for all things stroopwafel. I’ve already shared my favorite recipe for making Dutch stroopwafels yourself. If you can’t be bothered to make the stroopwafels, you can use other waffles of your own choice.
Stroopwafels are essentially (a sort of) syrup waffles and nothing is more tasty than a warm stroopwafel if you ask me. Stroopwafel is a very popular Dutch cookie, and on my Dutch website, this is one of the favorite flavors of ice cream.
You really only need about 4 ingredients for this simple recipe.
Making the ice cream is super easy. You whip the heavy cream until you have stiff peaks. Fold the cinnamon and the condensed milk in until smooth. Chop the stroopwafel cookies into small pieces and fold them into the mixture.
Add to a airtight container and – if you want – add some of the caramel on top. Use a fork or a skewer to mix the caramel, making a swirl.
Place it into the freezer and let it set in about 6 hours.
You can store the ice cream with stroopwafels in the freezer for up to three months. But I guarantee it will be finished so much faster than that!
You can really add whatever cookie you like. The advantage of the stroopwafel is that the cookies stay firmer due to their texture, but in general if you add the cookies at the last minute, fold it in and place it in the freezer, the cookies will retain some of their crunch.
Instead of the caramel you can also use a chocolate sauce and swirl that through the ice cream. You can also add some chopped dark chocolate or add some vanilla extract for a different flavor.
Really, with this kind of ice cream, your only limit is your imagination. Feel free to mix in whatever you like: marshmallows, mini fudge, chopped cookies, chopped chocolate or whatever else you fancy.
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