This is the perfect no churn maple bacon ice cream recipe for those craving a sweet and salty dessert!
The flavor of the bacon and maple syrup is ridiculously good and thanks to being no churn, it’s incredibly easy to make.
I love making ice cream with my family during the summer (and the winter for that matter) and my boys absolutely beg for this recipe whenever we make ice cream together.
Don’t get me wrong, making ice cream at home can become complicated (read homemade ice cream making tips for more) but if you are looking for a no fuss recipe this is the one for you.
How To Make Homemade No Churn Maple Bacon Ice Cream
This recipe is so easy and quick you will want to make it again and again for your family. And there’s no reason you need to let them know how easy it is!
All you need is a hand mixer and a handful of ingredients and you are on your way.
Ingredients
- 1 Pint Heavy Cream
- 14 oz. Sweetened Condensed Milk
- 1/2 lb. Bacon
- 1 Cup Light Brown Sugar
- 2 Tbs. Pure Maple Syrup
- 1/2 tsp. Maple Extract
- 1 tsp. Pure Vanilla Extract
Once you have your ingredients ready to go preheat your oven to 400 degrees.
Put your brown sugar in a bowl and take each piece of bacon and evenly coat both sides with brown sugar.
Take a oven safe wire rack and apply cooking spray. Put your bacon strips on the rack in a single layer. Put a cookie sheet on the bottom rack of your oven and place the bacon in the oven in the middle rack.
Bake your bacon for about twenty minutes, or until desired crispiness. When you pull out your bacon the sugar will be caramelized.
Once your bacon has cooled enough to remove it from the wire rack put them on some parchment paper and allow them to cool.
Put your whipping cream in a mixing bowl and process it until it forms peaks. Add in your sweetened condensed milk, maple extract, and vanilla extract and hand whisk until well blended.
Put the mixture into a baking dish. Next grab your cooled bacon and finely chop it and add to your cream mixture.
Pop the whole pan into your freezer and leave it overnight.
Ice cream is ready to serve! When you scoop it out, add some pure maple syrup on top and now you have the best easy no churn ice cream you’ve ever had (well the best I’ve ever had anyway).
Fantastic No Churn Maple Bacon Ice Cream
Equipment
- Hand Mixer
- Oven Safe Wire Rack
- Baking Sheet
Ingredients
- 1 Pint Heavy Whipping Cream
- 14 oz. Sweetened Condensed Milk
- ½ lb. Bacon
- 1 Cup Brown Sugar
- 1 tsp. Pure Vanilla Extract
- ½ tsp. Pure Maple Extract
- 2 Tbs. Pure Maple Syrup
Instructions
- Preheat oven to 400 degrees.
- Put brown sugar in a bowl and coat both sides of each strip of bacon. Place coated bacon on oven safe wire rack in a single layer.
- Bake for about twenty minutes or until desired crispiness. Remove from oven and set aside to cool.
- When bacon is cool place it on parchment paper.
- Place your heavy whipping cream in a bowl and whip until it forms sturdy peaks.
- Add your maple extract, vanilla extract, and sweetened condensed milk to the cream and hand whisk until well blended. Pour your mixture into a large baking dish.
- Finely chop your bacon and pour over the top of your ice cream.
- Place pan in your freezer and leave it overnight.
- When ready to serve your ice cream, pour maple syrup over the top.
Notes
- You can store your ice cream in an airtight container if you do not intend to eat it all when made.
- Use high quality bacon and maple syrup for your ice cream.
Nutrition
Conclusion
I like to use high quality pure maple syrup that I buy from a local farm. You can use any pure maple syrup but it’s great to support local producers if possible. And you can store this maple bacon ice cream for up to a few months in an air tight container but, honestly, it’s never lasted that long in my house. But the no churn simplicity means I don’t mind making this recipe more often.