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ice cream in a clear ice cream glass topped with bacon.
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Maple Bacon Crunch Ice Cream Recipe

Maple ice cream filled with crispy bacon bits and toffee crunch pieces, all made without a machine!
Prep Time15 minutes
Cook Time15 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 267kcal
Author: Dorothy Kern
Cost: 5


  • 10 slices bacon
  • 2 cups heavy whipping cream
  • 1 14 ounce can sweetened condensed milk
  • ½ teaspoon maple extract
  • ½ cup (120g) toffee bits


  • Cook the bacon until crisp but not burnt. Drain and cool on paper towels. Crumble.
  • Beat heavy whipping cream until stiff peaks form. Set aside.
  • Place the sweetened condensed milk in a large bowl. Stir in the maple extract and toffee bits. Fold in the whipped cream and the crumbled bacon.
  • Place ice cream mixture in an airtight container. Freeze for at least 4 hours or overnight.



  • You can use regular or fat-free sweetened condensed milk
  • If you want a lower fat ice cream, use 2 containers (8-ounces each) in place of the heavy whipping cream.
  • Store in freezer for up to 1 month.


Serving: 1serving | Calories: 267kcal | Carbohydrates: 8g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 145mg | Potassium: 79mg | Sugar: 7g | Vitamin A: 704IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 0.1mg