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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.