Maple, Bacon, and Brown Sugar | Two Ingredient Ice Cream

The Starving Chef Blog
Maple, Bacon, and Brown Sugar | Two Ingredient Ice Cream

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Folks, I think I've found the winning combo. Sure, that strawberry avocado mix was good - but there's just something about maple ice cream with chunks of crispy bacon laced throughout that makes my tastebuds stand on point.

All you need is a can of sweetened condensed milk and two cups of heavy whipping cream.

Use a stand or electric mixer to whip the cream until light and fluffy.

Then combine the sweetened condensed milk with the heavy whipping cream, and blend for a few minutes until smooth and creamy.

I fried up a couple slices of bacon nice and crispy-like, and let them cool completely before crumbling. I used a few tablespoons of brown sugar too, which definitely helped emphasize (and even out) the saltiness of the bacon.

Fold the ingredients into the ice cream base - I tried to leave some of the maple syrup intact, so there are ribbons of it throughout the ice cream.

Finally, freeze for 6-8 hours!

Will definitely be eating this one ALL TO MYSELF.

Check out my other ice cream creations here


Tags: Two Ingredients , Two Ingredients Ice Cream , Ice Cream , Bacon , Maple

The Starving Chef Blog

Maple, Bacon, and Brown Sugar | Two Ingredient Ice Cream

Prep Time: 10 minutes

Cook Time: Freeze Time: 6-8 hours

Makes about 3 cups ice cream


The Starving Chef Blog
  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 2 strips crispy fried bacon, crumbled
  • 3 tablespoons brown sugar
  • 3 tablespoons maple syrup

Here's How:

The Starving Chef Blog
  1. Using a stand mixer or electric whisk, beat the heavy whipping cream until light and fluffy.
  2. Add the sweetened condensed milk and mix on medium speed for 3-4 minutes or until the condensed milk is incorporated.
  3. Prepare the toppings. Pour the ice cream base into a sealable container. Fold in the brown sugar, bacon, and maple syrup, making sure to just mix the syrup until it's incorporated, but not mixed in completely, leaving ribbons throughout.
  4. Freeze 6-8 hours or until solid. Serve with more toppings or on a cone and enjoy!

The Starving Chef Blog