Thank you to Finger Licking Dutch for sending me the incomparably delicious stroopwafels I used to create this recipe!
Makes 1 1/2 quarts
Ingredients
2 1/4 cups (565ml) heavy cream, cold
2 tablespoons (32g) almond butter
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
4 Finger Licking Dutch Stroopwafels, very finely chopped
1/4 cup roasted salted almonds, finely chopped
Instructions
- Place the heavy cream in a large mixing bowl. Beat with a hand mixer on medium-high speed for 3 to 4 minutes, or until the cream holds stiff peaks. Add the almond butter and continue beating until just combined.
- Add the sweetened condensed milk, vanilla extract, cinnamon, and salt to the bowl. Fold gently with a rubber spatula until the mixture is mostly combined. Add the finely chopped stroopwafels and almonds, and continue folding until no visible streaks of milk remain.
- Pour the mixture into a shallow, freezer-safe container. Freeze for at least 4 hours, or until solid.
