No-Churn Maple Bacon Ice Cream Recipe

No Churn Maple Bacon Ice Cream blends a luxuriously creamy base with real maple syrup and crunchy candied bacon for a sweet‑and‑salty treat. This no‑churn recipe requires no ice cream machine—just simple ingredients, about 30 minutes of active prep, and a few hours in the freezer. It’s a fun, elevated dessert that also works surprisingly well in a waffle cone for a breakfast‑vibe serving.

Turning favorite flavors into no‑churn ice cream has become a favorite pastime. This Maple Bacon Ice Cream captures the classic maple + bacon pairing in a simple, reliable no‑churn base. The maple syrup gives the ice cream a warm, rounded sweetness while the candied bacon adds crunchy, savory contrast in each bite. It’s approachable to make, easy to scale, and a crowd‑pleasing choice for gatherings or a special treat at home.

Ingredients

• Thick‑sliced bacon – thick‑cut works best; it caramelizes nicely when candied.
• Maple syrup – use real maple syrup for authentic flavor.
• Brown sugar – combines with maple syrup to candy the bacon.
• Sweetened condensed milk – the canned sweetened condensed milk is essential for the no‑churn base (not evaporated milk).
• Vanilla extract – for depth and warmth.
• Sea salt – balances the sweetness and enhances the maple notes.
• Heavy cream – cold, and do not substitute with milk or half‑and‑half; heavy cream whips to firm peaks and is essential for texture.

Instructions

Photos above illustrate key steps: preparing candied bacon, combining the base, whipping cream, folding ingredients, and freezing.

1. Make the candied bacon: Preheat the oven to 400°F. Place bacon in a large bowl or resealable bag, add 1/4 cup maple syrup and 1/2 cup brown sugar, and toss until each strip is coated. Arrange strips in a single layer on a wire rack set over a foil‑lined baking sheet. Bake 15–20 minutes until deeply caramelized. Transfer to a cutting board to cool, then chop into small pieces. Reserve some pieces for topping.
2. Prepare the ice cream base: In a medium bowl, whisk together a 14‑ounce can of sweetened condensed milk, 1/2 cup maple syrup, 2 teaspoons vanilla extract, and 1/4 teaspoon sea salt until smooth.
3. Whip the cream: Pour 2 cups of cold heavy cream into a stand mixer bowl or a large mixing bowl. Whip on medium‑high speed with a mixer until firm peaks form, about 4–5 minutes. You can also whisk by hand, though it takes more time and effort.
4. Fold together: Gently fold the condensed milk mixture into the whipped cream using a rubber spatula, keeping the mixture light and airy. Fold in most of the chopped candied bacon, reserving a few pieces for garnish.
5. Freeze: Transfer the mixture to a 2‑quart container—metal is preferred because it helps the ice cream freeze faster. Smooth the top and sprinkle the remaining bacon pieces over the surface. Cover tightly with plastic wrap or a lid and freeze for at least 5 hours, ideally overnight, until firm.

Tips and tricks

• Use a metal container to speed up freezing—metal chills faster than glass or plastic.
• Freeze toward the back of the freezer. The back is the coldest zone; avoid the door where temperatures fluctuate.
• Yield: This recipe makes about 1/2 gallon (approximately 4 pints or 12 scoops).
• Storage: Store in an airtight container for up to 6 months to minimize freezer burn. Press a sheet of plastic wrap directly on the surface before sealing to reduce ice crystals.
• Vegetarian option: Omit bacon or swap with candied walnuts or pecans for a similar sweet‑and‑salty crunch. To candy nuts: toast chopped nuts in 2 tablespoons butter and 2 tablespoons maple syrup for 4–5 minutes, then cool before folding in.
• Do not substitute the base ingredients. The combination of sweetened condensed milk and heavy cream creates the stable, creamy texture typical of no‑churn ice cream; swapping them will alter the result.
• Wet your scoop: Run your ice cream scoop under warm water and dry quickly before scooping—the warm scoop releases portions more cleanly.

More no‑churn ice cream recipes

If you enjoy no‑churn ice cream, consider experimenting with other flavor bases—fresh fruit, chocolate swirls, nut butters, or salted caramel all adapt well to the same technique. A few popular no‑churn ideas to try:

• 

  No Churn Strawberry Ice Cream

• 

  No Churn Moose Tracks Ice Cream

• 

  No Churn Peanut Butter Ice Cream

• 

  No Churn Salted Caramel Ice Cream

• 

  No Churn Cherry Garcia Ice Cream

• 

  Easy No Churn Homemade Ice Cream

Recipe card: No Churn Maple Bacon Ice Cream

Servings: about 12 scoops • Prep time: 30 minutes • Freezing time: 5+ hours

Ingredients

• 1 pound thick‑sliced bacon
• 1/4 cup maple syrup (for bacon)
• 1/2 cup brown sugar (for bacon)
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup maple syrup (for ice cream base)
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 2 cups cold heavy cream

Directions

1. Preheat oven to 400°F. Coat bacon with maple syrup and brown sugar, bake 15–20 minutes on a wire rack over a baking sheet, cool and chop.
2. Whisk condensed milk, maple syrup, vanilla, and salt together.
3. Whip heavy cream to firm peaks (4–5 minutes), then fold in condensed milk mixture.
4. Fold most of the chopped bacon into the base, reserve some for topping.
5. Transfer to a 2‑quart metal container if possible, top with remaining bacon, cover, and freeze at least 5 hours or overnight.

Notes

• Metal containers and the rear of the freezer speed freezing.
• Recipe yields about 1/2 gallon (4 pints, roughly 12 scoops).
• For a vegetarian version, replace bacon with candied nuts.
• Do not substitute heavy cream or condensed milk if you want the same texture.

Nutrition (per serving, approximate)

Calories 490 kcal • Carbohydrates 42 g • Protein 9 g • Fat 32 g • Saturated fat 16 g • Sodium 356 mg • Sugar 40 g