Maple Bacon Ice Cream with Bourbon and Walnuts
This Maple Bacon Ice Cream with Bourbon and Walnuts is a perfect combination of sweet and salty! It will be your new summer time favorite!
Servings: 4 people
Ingredients
For the Coconut Bacon Bits:
- 1 cup shredded coconut
- 1 teaspoon olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon worcestershire sauce (be sure to choose vegan!)
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
For the Maple Bacon Ice Cream:
- 1 can coconut milk (I like Thai Kitchen brand)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 Tablespoons bourbon
- 1/2 cup walnut pieces, toasted
Instructions
For the Coconut Bacon Bits:
- Preheat oven to 300°.
- Mix the bacon bit marinade together in a small bowl.
- Add the shredded coconut and mix to coat completely.
- Spread out on a baking pan lined with parchment and toast in the oven for 18 minutes, stirring every in the middle to prevent burning.
- Set aside.
For the Maple Bacon Ice Cream:
- Pour all of the ice cream base ingredients into a bowl and whisk together.
- Add 1/2 cup of the bacon bits (not the entire amount) and whisk them into the ice cream base. (you can save the other half to use as a topping)
- Pour the base into your ice cream maker and churn according to instructions. Mine takes about 20-30 minutes to be soft but frozen.
- Pour the walnuts into the churning ice cream and allow to mix in.
- Remove the ice cream from the churning bowl and place in a container with a lid. Cover with a small piece of parchment paper, touching the surface of the ice cream, to prevent freezer burn.
- Allow to set up in the freezer for another 1-2 hours so that it is scoopable and fairly firm. Scoop into bowls and garnish with extra bacon.
- Store any leftovers in the freezer.