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Bacon Maple Keto Ice Cream

This Bacon Maple Keto Ice Cream is a savory twist on a sweet classic. Combining the smokiness of bacon with the subtle sweetness of maple extract, this ice cream is a delightful indulgence for those following a ketogenic lifestyle. It's creamy, rich, and sure to satisfy your dessert cravings without breaking your carb count.
Course Desserts
Cuisine American
Keyword Bacon Ice Cream, Bacon Maple Keto Ice Cream, keto dessert, Keto Treats, Low Carb Ice Cream, Maple Ice Cream
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 6 servings
Calories 400kcal

Equipment

  • Medium saucepan
  • Whisk
  • Mixing bowl
  • Ice cream maker
  • Baking sheet
  • Parchment paper

Ingredients

  • 1 ½ cups heavy cream 360 ml
  • ½ cup unsweetened almond milk 120 ml
  • ⅓ cup powdered erythritol 64 g
  • 5 large egg yolks
  • 1 tsp maple extract 5 ml
  • ½ tsp vanilla extract 2.5 ml
  • ¼ tsp salt
  • 6 slices bacon about 6 oz or 170 g, cooked and crumbled
  • 1 tbsp MCT oil 15 ml, optional for smoother texture

Instructions

  • In a medium saucepan, combine the heavy cream and almond milk. Warm over medium heat until the mixture is hot but not boiling.
  • In a separate bowl, whisk together the egg yolks, erythritol, salt, maple extract, and vanilla extract until well combined.
  • Slowly pour half of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
  • Return the tempered egg mixture to the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  • Remove from heat and let the custard cool to room temperature. For a quicker cooling process, place the saucepan in an ice bath and stir the custard occasionally.
  • Once cooled, cover and refrigerate the custard for at least 4 hours or overnight.
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lay out the bacon strips and cook for 10-15 minutes, or until crispy. Let cool and crumble into small pieces.
  • Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the crumbled bacon pieces.
  • Transfer the ice cream to an airtight container and freeze until firm, about 4-6 hours or overnight.
  • Serve with additional crumbled bacon on top if desired.

Notes

For a non-dairy version, substitute coconut cream for heavy cream and use a dairy-free milk alternative.
The addition of MCT oil helps prevent the ice cream from freezing too hard, making it easier to scoop.
Always store your keto ice cream in an airtight container to maintain freshness and prevent freezer burn.
Allow the ice cream to sit at room temperature for a few minutes before scooping to soften slightly.

Nutrition

Calories: 400kcal | Carbohydrates: 4g | Protein: 7g | Fat: 39g | Net Carbs: 2g