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Stroopwafel ice cream being served from a metal container
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5 from 2 votes

Stroopwafel ice Cream with Bourbon & Caramel

Fully loaded bourbon ice cream with a river of caramel sauce and chunks of stroopwafel throughout. One of life's pleasures.
Prep Time45 mins
Freezing time4 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: Worldwide
Servings: 6
Calories: 399kcal


For the Ice Cream

  • 250 ml/ 1 cup Whole (full fat) milk
  • 5 Egg yolks (large, free-range)
  • 50 g ¼ cup Golden caster sugar
  • 50 g ¼ cup Light muscovado sugar
  • 250 ml/ 1 cup Double (heavy) cream
  • 1 tsp Vanilla bean paste
  • 2 tbsp Bourbon
  • 60 g/ 2 oz Stroopwafel biscuits

For the Caramel

  • 80 ml/ ⅓ cup Caster sugar (white))
  • 80 ml/ ⅓ cup Double (heavy) cream
  • tsp Sea salt
  • ½ tsp Vanilla extract
  • 2 tsp Bourbon


Make the Caramel

  • Make the caramel by putting the caster sugar (in an even layer) in a heavy-based saucepan and let cook over a moderate heat, swirling around the pan a couple of times to cook evenly. The sugar should first melt, then turn a lovely amber colour
  • Once the sugar has dissolved and the colour is deep amber, carefully add the cream. Take care as the mixture may bubble up. Don't worry if the caramel solidifies in places. Put the pan back on a gentle heat and cook for around 2 minutes more, stirring frequently until it is smooth. Do not let the caramel boil
  • Meanwhile, grind the sea salt in a pestle and mortar
  • Take the caramel off the heat and stir in the salt, vanilla and bourbon
  • Set aside to cool to room temperature, then cover and refrigerate for at least 4 hours so it is cold when rippled through the ice cream

Make the Ice Cream Base

  • Put the milk into a medium-sized pan (heavy based) over a medium heat and warm through
  • Whisk the egg yolks with the sugars in a medium bowl for 2-3 minutes until thicker and paler
  • Pour the warm milk onto the yolks, whisking continuously
  • Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon
  • Take off the heat. Pour the custard into a bowl or jug, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hour
  • When ready to churn remove the clingfilm from the custard, pour in the cream, vanilla & bourbon and stir until thoroughly combined

Making the Ice Cream Using an Ice Cream Churner

  • Pour the custard into your ice cream maker and churn according to the manufacturer's instructions, then refer to the final step below

Making the Ice Cream by Hand

  • Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy
  • Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
  • Repeat this process 6-8 more times at 1-hour intervals - the better the texture will be the more the process is repeated. Afterwards, refer to the final step below

Add the Stroopwafel & Caramel to the Churned Ice Cream

  • Finely chop the stroopwafel
  • Put ⅓ of the churned ice cream into a freezer-proof container and spoon ⅓ of the caramel over it. Sprinkle ⅓ of the chopped stroopwafel over
  • Cover with half of the remaining ice cream followed by half of the remaining caramel and stroopwafel
  • Add one final layer of ice cream, caramel and stroopwafel, then swirl gently using a blunt knife
  • Cover with greaseproof paper and transfer to the freezer to firm up for at least 4 hours or overnight


Calories: 399kcal | Carbohydrates: 34g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 242mg | Sodium: 97mg | Potassium: 124mg | Sugar: 33g | Vitamin A: 1092IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg