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!