No Churn Maple Bacon Ice Cream
This post may contain affiliate links. Please read my disclosure policy.
Homemade maple Bacon Ice Cream is a creamy, no-churn delight featuring bits of real bacon and authentic maple syrup flavor. It’s the perfect combo of sweet and salty flavors in one refreshing bite. Get the bacon ice cream base in the pan in 10 minutes, then wait for it to freeze!
Bacon Ice Cream
It only takes 5 simple ingredients to create a buttery, rich, and delicious frozen treat!
This maple bacon ice cream is speckled with crumbled bacon for a salty surprise that perfectly complements the natural sweetness of the dessert.
Check out my other no-churn ice cream recipes as well.
Enjoy strawberry, blueberry, or peaches and cream flavors, or get creative with toppings on this banana-based nice cream!
Ingredient Notes and Substitutions
- Heavy Cream – Keep this as cold as possible to make it easier to whip. When folded into the condensed milk, it makes the perfect creamy base for the bacon ice cream.
- Sweetened Condensed Milk – A must for no-churn ice cream, this forms the creamy base without the need for tempered eggs.
- Bacon – I like to cook bacon in the oven since it doesn’t require much monitoring and clean-up is a breeze.
You could also chop up the strips while they are cold and crisp them in a pan on the stove. Then, all you have to do is drain off the fat and they’re ready to use! - Maple Syrup – Use the real stuff for this bacon ice cream recipe, not the artificial pancake syrup.
This also acts as a sweetener, so feel free to adjust the amount to your liking.
Or, skip it and swap the vanilla extract with maple extract to get all the flavor without it being too sweet. - Vanilla Extract – This adds some sweetness and warmth, really complementing the maple flavor. You could also use vanilla bean paste if you’d like.
Extra Mix-In Options
Add ½ cup of chopped walnuts or pretzels to your maple and bacon ice cream for some crunch or try chocolate chips for an extra sweet twist.
Just before serving, drizzle a little extra maple syrup or caramel sauce over the top. Even a few salt flakes would be delicious!
Tips and Tricks to Make Creamy Bacon Flavored Ice Cream
- Whip the heavy cream to stiff peaks.
You’re essentially making a basic whipped cream, so watch for that consistency.
When you detach the whisk and hold it upside down, the mixture should stand up without collapsing.
You’ll get faster and better results if the heavy cream, bowl, and whisk attachment are all really cold when you start.
- Gently fold the ice cream base together.
If you stir too fast — or worse, try to whisk it — the whipped cream will deflate.
You’ll also want to swap the order of mixing. First, fold half of the whipped cream into the condensed milk mixture. Then, fold the base into the remaining cream.
- Make it extra sweet.
Sprinkle a little brown sugar over the strips of bacon about halfway through cooking to create a caramelized crust over the top.
Or, make my candied bacon recipe for extra maple flavor!
- Want something boozy?
Add a splash of your favorite bourbon to the condensed milk mixture. Because the alcohol can’t be cooked out, this addition is only for the adult crowd.
Prep Ahead
- Cook and crumble bacon
Kitchen Tools You Will Need
- Stand Mixer or large mixing bowl with Hand Mixer and whisk attachment
- 9×5 Bread Pan – No need for fancy containers when a metal loaf pan works just as well!
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Ice Cream Scoop – I have six ice cream scoops, but this is my go-to.
Serving Suggestions
Clearly, you can enjoy a scoop of this bacon flavored ice cream all by itself or maybe with a swirl of whipped cream on top.
To make it look extra fancy, stick a few pieces of toffee in your scoops as an edible garnish!
You could also whip up a batch of crisp, homemade waffles and add a scoop of maple bacon ice cream right in the middle — no syrup needed!
Storing Leftover Bacon Ice Cream
Since we always manage to gobble it up right away, no-churn bacon ice cream never lasts long in our house!
If you won’t be enjoying your bacon ice cream right away, place the loaf pan in a large storage bag to prevent ice crystals or freezer burn.
You could also cover tightly with plastic wrap or use a lid if your container comes with one.
Enjoy maple and bacon ice cream within 2 weeks for best results and let it soften on the counter for a few minutes if it becomes too hard to scoop.
Bacon Ice Cream Recipe FAQ
Nope! It’s a no-churn recipe, so all you need are some mixing bowls and some kind of electric mixer.
The ice cream base goes right into a metal container and then into the freezer until firm. No special machines or salt needed!
In a pinch, sure, but they tend to be really tiny and really tough or chewy.
Take the time to crisp and crumble the strips yourself, trust me! It’s the best way to add some crunch, and it’ll taste better too.
Chop up toffee candies and mix them in with the bacon crumbles. Or, add swirls of hot fudge for an extra indulgent treat.
You can also use the base of heavy cream and condensed milk to come up with new creations! Simply swap out the extracts and mix-ins based on what sounds good.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
No Churn Maple Bacon Ice Cream
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 6 slices bacon, cooked, cooled, and finely chopped
Instructions
- In a large bowl or stand mixer fitted with a whisk attachment, whip the whipped cream until stiff peaks form. Set aside.
- In a separate large bowl, whisk together the sweetened condensed milk, maple syrup, and vanilla until fully combined.
- Fold most of the bacon into the sweetened condensed milk mixture, reserving some for the top.
- Fold half of the whipped cream into the maple bacon mixture.
- Fold the bacon mixture into the remaining whipped cream just until combined.
- Pour the ice cream into a 9×5-inch loaf pan and sprinkle the reserved bacon on top.
- Cover with foil and freeze for 5-6 hours or overnight for best consistency.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2021, updated and republished July 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Seriously, BACON caught my eye, nothing more to say. Fathers Day treat coming up !! TY sp much. 🙂
Did not expect to like this ice cream as much as I did… Made it for the husband who loved it too… very tasty
I can’t believe how simple this was to make! The flavors are amazing. Five stars!
Hi Violet!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn