Maple Bacon Crunch Ice Cream
If you don’t love bacon, I’m so sorry. Because this ice cream is all about the bacon.
And the maple. And the toffee crunch.
For my second installment of Ice Cream Week, I made Maple Bacon Cunch Ice Cream – without a machine.
I think it’s my most favorite ice cream – ever.
A few weeks ago we went to Palm Springs. Because it’s about a 9 hour drive from Sacramento and driving that long in the car with a 9 year old who asks “are we there yet” every five minutes makes me want to poke my eardrums out, we stopped for a night in Manhattan Beach.
Manhattan Beach is in ocean front Los Angeles. It’s got your usual: a pier, gorgeous beach, funky restaurants and shops, and an ice cream store. A truly happening ice cream store, as it turns out. The Manhattan Beach Creamery was so busy, probably because it was a bajillion degrees and they don’t just sell ice cream. They sell ice cream sandwiches (you pick the cookies and ice cream), candy, and they’ve been on Cupcake Wars.
Do you watch Cupcake Wars? I’m obsessed with it. Jordan is too. We have a season pass set to tape all new episodes. Lots of flavor combos I get come from that show. As soon as I saw logo stating they’d been on the show, I told my family we were going in for ice cream.
Jordan was predictable: Mint Chip, but she was mad it was white.
Mel was predicatble: non-fat fro-yo with no toppings.
I got Maple Bacon Crunch Ice Cream. I love bacon in dessert, but I’d never had it in ice cream before. I’m so glad I got that ice cream. It was really good, but I thought it was lacking in maple flavor. It tasted like bacon crunch vanilla to me. And when I order something maple, I want it to scream MAPLE.
So I came home and made my own version.
I used the easy ice cream method (again) for this recipe. Sweetened condensed milk and Cool Whip (or heavy whipping cream) get mixed to create a creamy ice cream without using an ice cream machine.
This version has maple extract to give it the maple punch. I know, there’s no real maple in this. In my defense, maple syrup doesn’t give the maple flavor I’m looking for. I want MAPLE remember, not maple. Extract achieves that goal.
We normally eat turkey bacon, but I used regular bacon for this. I cooked the bacon until it was crisp, but not burnt. You want the bacon crisp so it doesn’t get soggy in the ice cream. Be sure to drain it well before you crumble it.
To add a crunch to the ice cream reminiscent of the version from the Manhattan Beach Creamery, I added toffee bits. You can find these in the baking aisle with the chocolate chips. I used the kind without chocolate, but you could totally use the kind with it. Or, chop up some Skor bars.
Because we all know that toffee and maple go with bacon, but we also know that chocolate goes with bacon. It goes so well, I made pull-apart bread out of it awhile back.
That’s why I drizzled homemade chocolate sauce over my ice cream. It’s like an explosion of flavors all in one place!
I’m not joking – this is one of my favorite ice cream flavors ever. And I’ve eaten and made a lot of ice cream. So I should know.
For more ice cream recipes check out my Ice Cream Pinboard!
Maple Bacon Crunch Ice Cream
Maple ice cream filled with crispy bacon bits and toffee crunch pieces, all made without a machine!
- 10 slices bacon
- 1 (14 ounce) can sweetened condensed milk (I like to use the fat-free kind)
- 1/2 teaspoon maple extract
- 1/2 cup toffee bits
- 2 (8 ounce) containers Cool Whip (regular, light, or fat-free), see note
- Cook the bacon until crisp but not burnt. Drain and cool on paper towels. Crumble.
- Place the sweetened condensed milk in a large bowl. Stir in the maple extract and toffee bits. Fold in the Cool Whip and the crumbled bacon.
- Place ice cream mixture in an airtight container. (You can use both of the Cool Whip containers, it will fit.) Freeze for at least 4 hours or overnight.
- Serve with chocolate sauce for an even better flavor!