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Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches

Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches

I wanted to make Stroopwafels from scratch because that sort of thing makes me excited. So I read recipe after recipe after historical articles of the origins of these things because obviously, I know how to party. 

Then I came to my senses and realized I didn’t really need to buy (and store) a Stroopwafel iron for the one or two times a year that I would actually make them. I did briefly wonder if I knew anyone who might own one in the Seattle area from whom I could borrow. I don’t. Because clearly, my friends are more normal than I am. 

But if you do see me one day and I have purchased such an iron because I absolutely NEEDED to make Belgian Ale Stroopwafels for a Christmas cookie exchange, feel free to shame me vigorously. I will obviously deserve it. 

Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches


For the salted caramel:

  • 1 cup sugar
  • ¼ teaspoon cream of tartar*
  • ¼ cup IPA beer
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream
  • 1 teaspoon flakey sea salt
  • 6 tablespoons butter

For the ice cream:

  • 1 cup heavy cream divided
  • ½ teaspoon vanilla extract
  • 1 cup whole milk
  • 3 large egg yolks
  • ¼ cup sugar

For the sandwiches:

  • 8 Stroopwaffels


Make the caramel:

  • Add the sugar, cream of tartar, and beer to a large heavy-bottom saucepan, stir until the sugar is dissolved, stop stirring.
  • Boil until a dark amber, about 8 minutes, swirling the pan occasionally if hot spots develop.
  • Remove from heat, stir in the heavy cream, vanilla, salt and butter until melted.
  • Add to a storage container, allow to cool until room temperature.

Make the ice cream:

  • Add the milk, vanilla, and cream to a pan over medium-high heat. Cook, stirring frequently until the milk starts to bubble around the edges. Remove from heat.
  • Add the yolks to a mixing bowl with the sugar. Stir until well combined.
  • Slowly add the milk mixture while whisking continuously.
  • Pour back into the saucepan over medium heat. Whisk constantly until the mixture has thickened slightly and coats the back of a spoon.
  • Add to an airtight container, stir in ½ cup caramel sauce. Refrigerate until chilled, about 3 hours.
  • Add to an ice cream maker, churn according to manufactures specifications until a soft-serve consistency (in a KitchenAid ice cream maker, this takes about 15 minutes).
  • Transfer to a freezer container, freeze until set, about 2 hours.
  • Add generous scoops of ice cream in between two stroopwafels, sandwich them together.
  • Freeze until ready to serve.


*cream of tartar is optional but it does prevent crystallization, if grainy caramel has ever been an issue for you.

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Cristina June 3, 2021 um 1:57 pm

These look amazing. What do you think of making these with a stout? Bourbon-barrel-aged, anyone???


Jackie June 5, 2021 um 12:45 pm

yes! That sounds amazing


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