No Churn Maple Bacon Ice Cream
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Maple Bacon Ice Cream is made with the creamiest ice cream base, infused with the sweetness of maple syrup and the crunch of candied bacon. It’s naturally sweet, slightly salty and so incredibly delicious! The best part is, it’s no-churn, so you don’t even need an ice cream maker to make it!
Try this super scrumptious, unique ice cream recipe for dessert tonight! Serve it in a waffle cone, and it’s basically breakfast!
Table of contents
Making no-churn ice cream, without an ice cream maker, has kind of become my thing! As an avid ice cream aficionado, I’ve made it my mission to turn all of my favorite flavors of ice cream into a no-churn recipe. I’ve also invented several new flavors of ice cream, like this Maple Bacon Ice Cream.
The combination of maple syrup and crispy bacon is a classic. It’s my favorite donut flavor and I love to incorporate it into recipes, both sweet and savory. These Maple Bacon Brussels Sprouts are so incredibly delicious, and are always making an appearance on my dinner table in the fall.
These Maple Bacon Muffins are one of my favorite breakfast treats and always a hit with friends and family. Now it’s time to take this classic combo and infuse it into my tested and perfected, super creamy, no churn ice cream base.
This unique ice cream flavor is both sweet and salty. The base has a rich maple flavor, with the delicious crunch of candied bacon in every bite. It’s so delicious, and the best part is, it’s easy to make with only 30 minutes of prep time and a few hours in the freezer!
Ingredients
- Thick-sliced bacon – I recommend using thick-cut bacon for this recipe. The time it takes to cook thick-cut bacon will result in perfect caramelization of the sugar on the outside.
- Maple syrup – always use real maple syrup, not pancake syrup or imitation maple syrup. We want the real stuff to make the best ice cream!
- Brown sugar – to caramelize the bacon, along with the maple syrup.
- Sweetened condensed milk – you’ll find this in a can on the baking aisle at the grocery store. Just make sure you get condensed milk and not evaporated milk. The cans usually sit next to each other at the store.
- Vanilla extract
- Sea salt
- Heavy cream – do not substitute in whole milk or half and half. They will not whip up like heavy cream and the consistency of the ice cream will not work.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the candied bacon. Add the strips of bacon to a large bowl or zipper bag and cover with maple syrup. Add brown sugar and toss until the strips of bacon are coated in the maple syrup and brown sugar. Place the bacon strips in an even layer on a wire rack, on top of a parchment, or foil-lined baking sheet. Bake for 15-20 minutes in a preheated 400°F oven. When the bacon is fully cooked, remove it from the oven and transfer it to a cutting board to cool. Once cool, chop the bacon into small pieces and set it aside.
- Prepare the base of the ice cream. In a medium bowl, stir together sweetened condensed milk, maple syrup, vanilla extract and sea salt.
- Whip the heavy cream. Pour cold heavy cream into the base of a stand mixer, or to a large bowl. Use the stand mixer or an electric hand mixer to whip the cream. Turn the mixer on to medium-high speed and whip until firm peaks form, about 4-5 minutes. You can also hand whip the heavy cream with a whisk, if you don’t have a mixer at home. This will also provide you with a great arm workout!
- Add the bacon. Once the heavy cream is whipped, gently fold the condensed milk mixture into the whipped cream with a rubber spatula. Add most of the chopped bacon, reserving a few pieces to top the ice cream.
- Combine everything. Gently fold the bacon into the ice cream base.
- Freeze the ice cream. Pour the ice cream mixture into a 2 quart container, preferably metal, as it will freeze the ice cream quicker. Top with the remaining pieces of chopped bacon. Cover with plastic wrap and place it in the freezer overnight, or for at least 5 hours before serving.
Tips and tricks
- Freezing the ice cream in a metal container will make it freeze faster. If you want your maple bacon ice cream ASAP, pour the ice cream into a metal container to freeze. I like to use a metal loaf pan.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
- To make this maple bacon ice cream recipe vegetarian, either omit the bacon, or replace it with candied walnuts or pecans. The nuts will give you a similar delicious, salty crunch as the bacon. To make candied nuts, in a skillet, combine 2 tablespoons butter with 2 tablespoons maple syrup and 1 1/4 cups chopped walnuts or pecans. Toast the nuts over medium heat for 4-5 minutes, then transfer them to a parchment-lined baking sheet to cool. Once cool, mix them into the ice cream base.
- Do NOT make substitutions to the ice cream base. This recipe works perfectly with the simple combination of heavy cream and sweetened condensed milk. Substituting either of these ingredients can vary the final result of the ice cream taste and texture.
- Use a wet ice cream scoop to scoop out the ice cream after it’s frozen. I actually learned this trick at my first job, working at a frozen custard shop. A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier!
Ways to serve it
This ice cream is…
- Delicious served in a bowl, scooped straight from the freezer!
- It’s also great scooped into a waffle cone for those delicious breakfast vibes.
- Or serve it between two Nutella Bacon Chocolate Chip Cookies for the ultimate bacon-infused ice cream sandwich!
You can also make maple ice cream with this recipe, and leave out the bacon. It’s the perfect compliment to apple or pecan pie in the fall!
More no churn ice cream recipes
All of these delicious homemade ice cream recipes are made without an ice cream machine, with simple ingredients and just a few minutes of prep time! Grab all of these recipes and stock up your freezer with several tasty flavors!
No Churn Maple Bacon Ice Cream
Ingredients
Maple Bacon
- 1 pound thick-sliced bacon
- ¼ cup maple syrup
- ½ cup brown sugar
Ice Cream
- 14 ounce can sweetened condensed milk
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 cups heavy cream, cold
Instructions
Maple Bacon
- Preheat the oven to 400°F.
- Add the bacon to a large zipper bag, or bowl. Add the maple syrup and toss to coat, then add the brown sugar and toss until the bacon is fully covered.
- Arrange the bacon strips in a single layer on a wire rack, on top of a foil-lined baking sheet.
- Place in the oven to bake for 15-20 minutes.
- Remove the bacon from the oven, transfer it to a cutting board to cool, then chop the bacon into small pieces.
Ice Cream
- Whisk together the condensed milk, maple syrup, vanilla extract and sea salt in a large bowl, set aside.
- Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 4-5 minutes.
- Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
- Gently fold in most of the cooled maple bacon pieces, reserving a few pieces to top the ice cream.
- Pour the ice cream into a 2 quart container, preferably metal, as it will freeze the ice cream quicker.
- Top with the remaining pieces of candied bacon.
- Cover with plastic wrap and place in the freezer.
- Freeze for at least 5 hours, or overnight.
Notes
- Freezing the ice cream in a metal container will make it freeze faster. If you want your maple bacon ice cream ASAP, pour the ice cream into a metal container to freeze. I like to use a metal loaf pan.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
- To make this maple bacon ice cream recipe vegetarian, either omit the bacon, or replace it with candied walnuts or pecans. The nuts will give you a similar delicious, salty crunch as the bacon. To make candied nuts, in a skillet, combine 2 tablespoons butter with 2 tablespoons maple syrup and 1 1/4 cups chopped walnuts or pecans. Toast the nuts over medium heat for 4-5 minutes, then transfer them to a parchment-lined baking sheet to cool. Once cool, mix them into the ice cream base.
- Do NOT make substitutions to the ice cream base. This recipe works perfectly with the simple combination of heavy cream and sweetened condensed milk. Substituting either of these ingredients can vary the final result of the ice cream taste and texture.
- Use a wet ice cream scoop to scoop out the ice cream after it’s frozen. I actually learned this trick at my first job, working at a frozen custard shop. A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier!
Nutrition Facts
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