- High in protein
- Vegetarian
- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Egg free
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.
- Serves16
- Cook time20 minutes
- Prep time10 minutes, + cooling & 6 hours freezing time
Ingredients
- 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
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
Set the ice cream aside to soften slightly. Sprinkle with the maple bacon and pretzels. Scoop into serving bowls. Serve with maple syrup.
No-churn peanut butter ice cream with maple bacon
- Serves16
- Cook time20 minutes
- Prep time10 minutes, + cooling & 6 hours freezing time
Ingredients
- 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
Description
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.
Method
Step 1
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.Step 2
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.Step 3
Set the ice cream aside to soften slightly. Sprinkle with the maple bacon and pretzels. Scoop into serving bowls. Serve with maple syrup.