Bacon Waffle Ice Cream

Turn your favorite weekend brunch dish into ice cream
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
1076
Calories Per Serving
Deliver Ingredients

Ingredients

For the waffles:

  • 1 Cup buttermilk
  • 1 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
  • 8 slices of bacon, sliced

For the ice cream:

  • 2/3 Cups maple syrup
  • 1 Cup whole milk
  • 2 Cups heavy whipping cream
  • 4 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.

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.

Nutritional Facts

Total Fat
90g
100%
Sugar
37g
N/A
Saturated Fat
48g
100%
Cholesterol
440mg
100%
Protein
18g
35%
Carbs
56g
19%
Vitamin A
134µg
15%
Vitamin B12
0.8µg
12.8%
Vitamin B6
0.2mg
9.6%
Vitamin C
0.4mg
0.7%
Vitamin D
2µg
N/A
Vitamin E
0.8mg
4%
Vitamin K
0.8µg
1%
Calcium
1634mg
100%
Fiber
0.6g
2.3%
Folate (food)
31µg
N/A
Folate equivalent (total)
85µg
21%
Folic acid
32µg
N/A
Iron
2mg
10%
Magnesium
27mg
7%
Monounsaturated
10g
N/A
Niacin (B3)
3mg
14%
Phosphorus
286mg
41%
Polyunsaturated
3g
N/A
Potassium
473mg
14%
Riboflavin (B2)
0.8mg
47.7%
Sodium
681mg
28%
Sugars, added
27g
N/A
Thiamin (B1)
0.3mg
23.1%
Trans
0.3g
N/A
Zinc
2mg
12%