Stroopwafel ice cream

Ingredients

• 500 mldouble cream
• 1 tin (397 g)condensed milk
• 1 tspground cinnamon
• 100 gstroopwafels
• as required by the recipecaramel

Instructions

1. 1

   Whip the cream

   Whip the double cream until stiff. Fold in the condensed milk and cinnamon until the mixture is smooth.

2. 2

   Add and swirl

   Cut the stroopwafels into small pieces and fold them through the cream mixture. Transfer it to a sealable container and drizzle caramel over the top. Use a skewer or fork to swirl the caramel through the mixture, then seal the container and freeze for at least 6 hours.

3. 3

   Soften to serve

   Take the ice cream out of the freezer 10–15 minutes before serving so it is easier to scoop.

What is stroopwafel ice cream?

Stroopwafels are Dutch wafer biscuits made with thin layers of baked dough and a syrupy caramel filling. This ice cream takes their familiar biscuit-and-caramel flavour and folds it into a creamy frozen dessert.

The recipe uses condensed milk rather than a cooked custard, so there is no need to make an ice-cream base on the hob. Whipped cream gives the mixture lightness, while the caramel swirl and biscuit pieces bring sweetness and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 13g protein, 88g carbs, 57g fat.

Most of the carbohydrates and sugars come from the condensed milk, stroopwafels and caramel, while the cream contributes much of the fat and saturated fat. The cream and milk also provide some protein. Balance a scoop with fresh fruit, or serve a smaller portion after a meal.

Whipping and folding

Whipped cream: stop when it holds firm peaks, but avoid beating it until it looks grainy. Fold in the condensed milk and cinnamon gently so the cream stays airy.

Biscuit pieces: cut the stroopwafels small enough to scoop easily, then fold them through evenly rather than crushing them into crumbs.

Getting a good caramel swirl

Caramel: drizzle it over the surface after transferring the mixture to its container. Draw a skewer or fork through the layers to make a visible swirl, taking care not to mix it in completely.

Freezing and texture

Freeze the sealed container for at least 6 hours so the mixture has time to set. The recipe does not specify a freezer temperature, so use your freezer's usual setting.

Let the ice cream stand for 10–15 minutes before scooping. It should soften enough to serve more easily without needing to thaw fully.

Choosing the ingredients

Cream: use double cream and whip it before adding the condensed milk; this is what gives the no-churn mixture its whipped base.

Cinnamon: a teaspoon adds a warm note alongside the caramel-filled stroopwafels. The biscuit pieces and caramel provide sweetness, so taste the mixture before adding any extra.

Serving ideas

Serve the scoops on their own or alongside fresh berries to add a tart contrast. For extra biscuit texture, crumble a little stroopwafel over each portion just before serving.

Recipe notes & tips

• Chill the cream well before whipping so it is easier to bring to stiff peaks.
• Fold the condensed milk in gently to keep as much air in the whipped cream as possible.
• Cut the stroopwafels into small pieces for easier scooping.
• Use a skewer or fork for a few distinct passes through the caramel rather than blending it into the mixture.
• Allow 10–15 minutes out of the freezer before serving for easier scooping.

Variations

• Extra cinnamon: add a little more ground cinnamon for a stronger warm spice note.
• More biscuit: reserve some chopped stroopwafel to scatter over the scoops when serving.
• Chocolate drizzle: add a little melted chocolate over the top before freezing.
• Coffee note: fold a small amount of cooled strong coffee into the mixture for a coffee-and-caramel variation.
• Fruit pairing: serve with fresh berries for a tart contrast to the sweet ice cream.

Common mistakes to avoid

• Under-whipped cream: whip it until it holds stiff peaks before folding in the other ingredients.
• Over-whipped cream: stop before it becomes grainy or starts to separate.
• Rough folding: fold gently so the whipped cream does not lose all its air.
• Crushed biscuits: cut the stroopwafels into small pieces rather than pulverising them, so the ice cream retains texture.
• Overmixed caramel: use just a few strokes with a skewer or fork to keep the swirl distinct.
• Scooping straight from the freezer: leave the container out for 10–15 minutes first.

How to store

Keep the ice cream covered in a sealed, freezer-safe container and serve it from frozen. For the best texture, avoid repeated thawing and refreezing; allow only the amount you plan to serve to soften.

Frequently asked questions