Thursday, August 06, 2015


yields about 1 quart

10 slices bacon
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon maple extract
1/2 cup toffee bits
2 (8 ounce) containers Cool Whip (regular, light, or fat-free) (see note)

Cook the bacon until crisp but not burnt. Drain and cool on paper towels. Crumble. Place the sweetened condensed milk in a large bowl. Stir in the maple extract and toffee bits. Fold in the Cool Whip and the crumbled bacon. Place ice cream mixture in an airtight container. Freeze for at least 4 hours or overnight. Serve with chocolate sauce for an even better flavor!

Note: If you don't want to use Cool Whip, you can substitute fresh whipped cream. Beat 2 cups cold heavy whipping cream until stiff peaks form and add it instead of the Cool Whip before freezing.

bacon recipe source: Dorothy Kern, Crazy for Crust (@crazyforcrust), July 15, 2014

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