Recipe by Kelsey Lacombe from @cremedelacombe

INGREDIENTS

• 1 300 mL can sweetened condensed milk
• 2 teaspoons vanilla extract
• ½ teaspoon cinnamon
• Pinch of salt
• 2 cups 35% heavy whipping cream
• 2 cups chopped Café Amsterdam Stroopwafel pieces
• 1/3 cup caramel sauce

DIRECTIONS

1. Using a handheld or stand mixer, fitted with a whisk attachment, whip the heavy whipping cream until stiff peaks form. Set aside.
2. In a medium sized bowl, whisk together the sweetened condensed milk, vanilla extract, salt and cinnamon.
3. Gently fold the whipped cream into the sweetened condensed milk mixture until everything is completely smooth.
4. Then, fold the chopped pieces of Stroopwafel into the ice cream mixture.
5. Transfer the ice cream mixture into a container. Drizzle the caramel sauce over top and swirl it into the mixture using a knife. If you would like, top the ice cream mixture with some extra chopped Stroopwafel pieces.
6. Freeze for at least 8 hours or overnight.
7. Enjoy!