No-churn peanut butter ice cream with maple bacon

Easier than it looks, this no-churn ice cream recipe only requires 10 minutes prep time. Made with peanut butter, pretzels and maple bacon, this breakfast-inspired ice cream makes a decadent dessert.



Note: + cooling & 6 hours freezing time



  • 380g can caramel filling
  • 2 x 600ml tubs thickened cream
  • 1/2 cup (140g) smooth peanut butter
  • 2 short-cut bacon rashers
  • 1 tbs maple syrup
  • 10g salted pretzels



Use an electric mixer to whisk the caramel filling, cream and peanut butter in a large bowl until stiff peaks form. Spoon into a 20cm (base measurement) round metal cake pan. Place in the freezer for 6 hours or until firm.


Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Place bacon on lined tray. Bake, turning halfway through cooking, for 10 mins or until almost crisp. Drizzle with maple syrup. Bake for a further 5-7 mins or until crisp. Set aside to cool. Transfer to a clean work surface and finely chop.


Set the ice cream aside to soften slightly. Sprinkle with the maple bacon and pretzels. Scoop into serving bowls.

Serve with maple syrup

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.