Maple-Bacon Ice Cream (dairy-free)
It’s still deliciously sweltering in Chicago and I’m still making delicious swelter-alleviating treats with my ice cream maker. (Best gift ever? Sure seems that way this week!)
When culinary inspiration hits, I often have a hard time resisting it. Maple-bacon ice cream? Now THAT is inspired. Pretty simple, too.
Ingredients:
3/4 c. maple-candied bacon (instructions to follow—about 3/4 lb. bacon + 1/3 c. maple syrup)
1/3+ c. MORE maple syrup (grade B is better for you and just as tasty)
1 15oz. can of coconut cream
Method:
For the bacon: Spread bacon slices on a cookie sheet and brush with maple syrup. Cook in a 400 degree oven for about 25 minutes, turning and basting halfway through. Keep an eye on it toward the end; it will burn quickly once it reaches a certain point.
For the base: Whisk coconut cream with a generous 1/3 c. of maple syrup. Refrigerate while bacon is cooking.
Once bacon has reached desired crispness, remove it from the oven, chop or crumble it, and stick it in the freezer for a few minutes to bring it back down to room temperature or cooler—otherwise your ice cream won’t freeze as it should.
Combine the bacon with the base and follow the instructions on your ice cream maker. This took about 20 minutes in the maker for me.
