Maple Bacon Waffle Ice Cream Cake
Bacon in ice cream cake? Oh yeah, we went there, and we aren't going back!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- Ingredients needed for your favorite waffle recipe (for a shortcut use a boxed waffle mix)
- 6 tablespoons pure maple syrup
- 1/2 cup crumbled bacon (for a shortcut buy the pre-cooked recipe pieces)
- 48 ounces anilla ice cream (1 container)
- whipped cream
- additional maple syrup for drizzling (optional)
- 2-3 tablespoons chopped pecans (optional)
Prepare a batch of waffle batter for about 3 to 4 seven-inch waffles, using the recipe instructions, except reduce the liquid being added by 1/4 cup.
Add the maple syrup and bacon pieces to the waffle batter, and cook them in your waffle iron according to the directions for your appliance.
When they are cooked, let them cool and then place three of the waffles in the freezer for at least 2-3 hours, until completely frozen.
When you are ready to assemble the cake, remove the ice cream from the freezer and let it sit out for about 15 minutes to soften.
Place about half of the ice cream in a bowl and stir it up to form a thick and paste-like consistency that is spreadable.
Remove two of the waffles from the freezer. Spread the ice cream on one of the waffles, then top with the other waffle.
Stir the remaining ice cream to form a thick spreadable paste-like consistency.
Spread the remaining ice cream on the second waffle, then position the third waffle on top. Place the ice cream cake back in the freezer for at least an hour.
To serve, let the cake sit at room temperature for about 15 minutes to soften slightly. Add whipped cream on top. Drizzle some maple syrup and sprinkle with pecans, if desired.
Calories: 443kcal | Carbohydrates: 50g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 258mg | Potassium: 418mg | Fiber: 1g | Sugar: 45g | Vitamin A: 14.3% | Vitamin C: 1.2% | Calcium: 23.6% | Iron: 1.6%