Bacon Waffle Ice Cream

Turn your favorite weekend brunch dish into ice cream
Editor
Bacon Ice Cream

Photo Modified: Flickr / Joy / CC BY 4.0

Who doesn’t want their bacon and maple syrup-topped waffles to be transformed into their favorite frozen sweet treat?

This recipe is courtesy of The Candid Appetite.

6
Servings
548
Calories Per Serving
Deliver Ingredients

Ingredients

For the waffles:

  • 1  Cup  buttermilk
  • large egg
  • 1  Teaspoon  vanilla extract
  • 3  Tablespoons  unsalted butter, melted
  • 1  Cup  all-purpose flour
  • 3  Tablespoons  granulated sugar
  • 1  Teaspoon  baking powder
  • 1/2  Teaspoon  baking soda
  • 1/4  Teaspoon  salt
  • slices of bacon, sliced

For the ice cream:

  • 2/3  Cups  maple syrup
  • 1  Cup  whole milk
  • 2  Cups  heavy whipping cream
  • large egg yolks

Directions

For the waffles:

Mix together the buttermilk, egg, vanilla, and melted butter. In a separate bowl sift or whisk together the flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Pour ¼ cup of the batter into a hot waffle iron and cook the waffles until golden brown and crispy. Repeat with the remaining batter. Place the cooked waffles on a wire rack to cool. Cut the waffles into bite-sized pieces.

For the ice cream:

Pour the maple syrup into a small saucepan and place over medium-high heat. Bring to a simmer and cook until reduced by half, about 8 minutes.

In a medium pan, heat the milk and heavy cream until just simmering. Do not let it boil.

Whisk the egg yolks in a small bowl until thick and pale in color. Add a few ladles of the hot milk and cream mixture to the eggs, and whisk constantly. Then pour the egg-milk mixture back into the rest of the milk and cream, whisking continuously. Cook over medium-low heat until the mixture has thickened, stirring all the time. The custard is ready when it coats the back of a wooden spoon.

Remove the custard from the heat and stir in the maple syrup. Place a fine mesh strainer over a bowl and pour the mixture through the strainer to catch any lumps. Cover with plastic wrap, placing it directly onto the ice cream custard to prevent a skin from forming. Chill for at least 6 hours.

Cook the bacon in a skillet over medium heat until crispy and browned. Drain with a slotted spoon and transfer to a plate lined with a paper towel to remove any excess grease.

Pour the chilled ice cream base into an ice cream maker and follow the manufacturer’s instructions to fully churn the ice cream. Fold in the crispy bacon and waffle pieces. Pour into ice cream containers and chill for a few hours until firm.

Nutritional Facts

Total Fat
20g
29%
Sugar
25g
28%
Saturated Fat
9g
38%
Cholesterol
44mg
15%
Carbohydrate, by difference
80g
62%
Protein
10g
22%
Vitamin A, RAE
136µg
19%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
273mg
27%
Choline, total
23mg
5%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
115µg
29%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
329mg
47%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
594mg
40%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
93g
3%
Zinc, Zn
1mg
13%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.