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