No Churn Maple Bacon Ice Cream Recipe

No Churn Maple Bacon Ice Cream Recipe

Directions

1. Preheat the oven to 400 F.
2. Using a basting brush coat both sides of each slice of bacon with maple syrup and sprinkle with the coconut sugar. Place the coated bacon onto a cooling rack that has been sprayed with oil so it will not stick. Place the cooling rack over lined baking sheet.
3. Bake the bacon for about 15 to 20 minutes, until they the strips of bacon look caramelized and firm. Keep a close watch on them and make sure they do not burn. Remove and allow too fully cool.
4. Whip the cream with an electric mixer until it forms sturdy peaks. Gently whisk the sweetened condensed milk and vanilla extract and 1 tablespoon of maple syrup into the whipped cream until it is completely combined.
5. Pour the mixture into a large casserole or baking dish.
6. Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours or until firm.
7. Drizzle with maple syrup, scoop and serve.