[an error occurred while processing this directive] Maple Candied Bacon Ice Cream - Steven and Chris
Maple Candied Bacon Ice Cream

Maple Candied Bacon Ice Cream


This recipe does not require an ice cream maker or a lot of attention, but it does call for a whole lotta bacon! Try out this sweet treat from Chef Lynn Crawford — it's sure to be a pleasant surprise for everyone.

Maple Candied Bacon Ice Cream


10 strips maple smoked bacon
1 cup pecan halves
1/4 cup + 2 tablespoons maple syrup
1/4 cup dark brown sugar
1/4 teaspoon salt
pinch nutmeg
pinch cinnamon
2 cups 35% cream, whipped to firm peaks
1 cup sour cream
1 can sweetened condensed milk


  1. In a large bowl mix together the 2 tablespoons of maple syrup, the sugar, cinnamon, nutmeg and salt. 
  2. Lay bacon out on a roasting rack on a tin foil lined baking sheet. 
  3. Using no more than 3/4 of the mixture, cover the strips of bacon.
  4. Toss nuts in remaining maple mixture.
  5. Bake bacon in oven at 400 F for 20 minutes.
  6. After 20 minutes, add nuts to tray and broil for 2-3 minutes on high, watch so it does not burn.
  7. Transfer to freezer while you make the base.
  8. In a large bowl mix together sweetened condensed milk, 1/4 cup maple syrup and sour cream. Fold in whipped cream.
  9. Transfer 8 strips of bacon and all pecans to a cutting board and chop into bite sized pieces. Fold into cream mixture until evenly distributed.
  10. Pour into 9 x 9 inch dish and transfer to the freezer.
  11. Freeze for 45 minutes, and stir to evenly freeze. Freeze for an additional 1 hour and stir again. Freeze for another 30 minutes or until firm. Enjoy!  

Tip: Transfer leftovers to an air tight container. After re-freezing, let ice cream sit at room temperature for 15 minutes before enjoying.


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