Stroopwafel Ice Cream
Ice cream is delicious when you make it yourself, and it's not that difficult. Stroopwafel ice cream is a deliciously creamy variation with a cookie flavor.
Servings: 8 portions
Ingredients
- 500 ml heavy cream
- 1 can condensed milk (397 gram/14 oz)
- 1 teaspoon cinnamon
- 100 grams stroopwafels
- Caramel sauce optional
Instructions
- Whip the cream until stiff, then fold in the condensed milk and cinnamon until smooth.
- Cut the stroopwafels into small pieces and fold them in. Pour the mixture into a sealable container, then sprinkle some caramel on top. Use a skewer or fork to stir the ice cream until you get a swirl. Place the sealed container in the freezer for at least six hours.
- Remove the ice cream from the freezer 10 to 15 minutes before serving to make it easier to scoop.
How to store
The stroopwafel ice cream can be stored in the freezer for up to two to three months, but it will probably be gone within a month.