Salted Caramel Stroopwafel Ice Cream

1. In a large bowl, use a hand mixer to whip the chilled heavy cream until stiff peaks form, about 3 minutes. Set aside.

2. In a medium bowl, add your sweetened condensed milk, fine salt, and salted caramel baking syrup, along with a small scoop of the whipped cream. Stir until fully combined.

3. Add the sweetened condensed milk mixture into the larger bowl of whipped cream and fold to combine. When almost combined, add your chopped Stroopwafel and stir until evenly distributed. Be careful not to over mix!

4. In a quart container (or 1lb loaf pan), scoop in your ice cream mixture until it is about ⅓ full. Layer in a few dollops of dulce de leche and use a knife or skewer to swirl. Sprinkle with flaky sea salt. Repeat this layering method with more ice cream, dulce de leche, and salt, until the container is full. Cover with a lid or plastic wrap and place in the freezer for at least 8 hours.

5. When ready to eat, let the ice cream sit at room temperature for 5-10 minutes before scooping. Ice cream will last for up to 2 months in the freezer.

Recipe: @alessandrabakes

Photography: @alessandrabakes