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Side shot of waffle ice cream cake garnished with whipped cream and chopped nuts on a grey plate with strawberries on the side.
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5 from 3 votes

Maple Bacon Waffle Ice Cream Dessert

Bacon in ice cream cake? Oh yeah, we went there, and we aren't going back!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8
Author: Kristin

Ingredients

  • 2 cups Bisquick or similar waffle mix
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 6 tablespoons pure maple syrup
  • ¾ cup crumbled bacon (for a shortcut buy the pre-cooked recipe pieces)
  • 48 ounces vanilla ice cream (1 container)
  • whipped cream
  • additional maple syrup for drizzling (optional)
  • 2-3 tablespoons chopped pecans (optional)
US Customary - Metric

Instructions

  • Prepare a batch of waffle batter. You can use the measurements provided here if you are using Bisquick or a similar mix. Or, if you are using another mix or recipe, follow the directions to make at least 3 seven-inch waffles, except reduce the liquid being added by ¼ cup. Add the maple syrup and bacon pieces to the waffle batter
    2 cups Bisquick or similar waffle mix, 1 cup milk, 2 eggs, 2 tablespoons vegetable oil, 6 tablespoons pure maple syrup, ¾ cup crumbled bacon
  • Cook the waffles in your waffle iron according to the directions for your appliance.
  • When each one is cooked, remove it from the waffle iron and let it cool. Place 3 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.
    48 ounces vanilla ice cream
  • Remove two of the waffles from the freezer. Spread the ice cream on one of the waffles, then top with the second 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.
    whipped cream, additional maple syrup for drizzling, 2-3 tablespoons chopped pecans

Notes

Prep Tips:

  • Use pre-cooked bacon pieces to save time on prep (not Bacon Bits, but real bacon recipe pieces).
  • To know when your waffle iron is ready, drop a bit of batter in—if it sizzles immediately, it’s ready.
  • Cool waffles completely before freezing so they don’t become soggy.
 

Variation Suggestions:

  • Try using chocolate chip or cinnamon waffles for a twist.
  • You can substitute caramel or butterscotch syrup for the maple syrup.
  • Level up by adding a layer of chopped cooked apples or a layer of jam between the waffles.
  • Use different ice cream flavors like butter pecan, coffee, or maple walnut.
 

Serving Suggestions:

  • Slice into wedges like a cake and top each slice with extra whipped cream and a drizzle of syrup.
  • Serve with a side of fresh fruit for a balanced sweet treat.
  • Make individual versions using smaller waffles for a fun party dessert.
 

Storage Info For Leftovers:

  • Wrap the assembled dessert tightly in plastic wrap or store in an airtight container.
  • Keep frozen for up to 1 week for best quality.
  • Let leftovers sit out for 10–15 minutes before slicing to soften slightly.

Nutrition

Calories: 616kcal | Carbohydrates: 71g | Protein: 15g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 725mg | Potassium: 546mg | Fiber: 2g | Sugar: 50g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 1mg
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