SEARCH WEBSITE

Return to main menu
Foodservice
[ 0]

Low Carb Chocolate Bacon Toffee Ice Cream

Low Carb Chocolate Bacon Toffee Ice Cream Recipe
FIND PRODUCT NEAR YOU

0 Reviews

SERVINGS

8

PREP TIME

10 min

TOTAL TIME

8 hr 20 min

GLUTEN FREE

YES

The subtly smoky and sweet flavor that you can only get from Jones Dry Aged Bacon enhances the true chocolate essence of this low-carb ice cream.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
1 cup granulated sugar substitute
3 large eggs
1 cup premium cocoa powder
1/2 teaspoon xanthan gum
1 cup unsweetened vanilla almond milk
1 1/2 cups plus 2 tablespoons heavy whipping cream, divided
Pinch of salt
1.5 oz of 90% dark chocolate
1/4 cup Jones Dairy Farm Dry Aged Bacon, fried crisp and chopped
1/4 cup sugar free toffee, chopped
DIRECTIONS
Combine sugar substitute, eggs, cocoa powder, xanthan gum and almond milk in blender and blend until smooth. Pour into microwave safe bowl and microwave on high 1 minute. Stir mixture and microwave 30 seconds; repeat this step until mixture thickens slightly. If lumps form, stir vigorously or run through strainer to remove them. Whisk in 1 1/2 cups heavy whipping cream and salt. Cover mixture tightly and refrigerate overnight or at least 8 hours.

Meanwhile, combine chocolate and remaining 2 tablespoons heavy cream in microwave safe bowl and microwave on high for 30 second increments until melted. Stir to combine; add bacon and stir. Cover baking sheet with wax paper. Spread chocolate mixture over prepared pan and chill until hardened, about 10 minutes. Once hardened, roughly chop and set aside.

When the ice cream mixture is fully chilled, run it through an ice cream maker according to manufacturer's instructions. During final minute or two, stir in chocolate bacon pieces and toffee. Serve immediately or freeze until firm. If serving out of freezer, defrost ice cream 15 minutes at room temperature before eating.

Similar Bacon Recipes

Maple Bacon Bourbon Cupcakes
Maple Bacon Bourbon Cupcakes
Bacon Pecan Bars
Bacon Pecan Bars
Savory Parmesan Spaghetti Squash with Bacon
Savory Parmesan Spaghetti Squash with Bacon
FIND MORE RECIPES

Ratings & Reviews

Let us know what you think. Did you make any changes?
Will you make it again?

WRITE A REVIEW

Ingredients

1 cup granulated sugar substitute
3 large eggs
1 cup premium cocoa powder
1/2 teaspoon xanthan gum
1 cup unsweetened vanilla almond milk
1 1/2 cups plus 2 tablespoons heavy whipping cream, divided
Pinch of salt
1.5 oz of 90% dark chocolate
1/4 cup Jones Dairy Farm Dry Aged Bacon, fried crisp and chopped
1/4 cup sugar free toffee, chopped

Directions

Combine sugar substitute, eggs, cocoa powder, xanthan gum and almond milk in blender and blend until smooth. Pour into microwave safe bowl and microwave on high 1 minute. Stir mixture and microwave 30 seconds; repeat this step until mixture thickens slightly. If lumps form, stir vigorously or run through strainer to remove them. Whisk in 1 1/2 cups heavy whipping cream and salt. Cover mixture tightly and refrigerate overnight or at least 8 hours.

Meanwhile, combine chocolate and remaining 2 tablespoons heavy cream in microwave safe bowl and microwave on high for 30 second increments until melted. Stir to combine; add bacon and stir. Cover baking sheet with wax paper. Spread chocolate mixture over prepared pan and chill until hardened, about 10 minutes. Once hardened, roughly chop and set aside.

When the ice cream mixture is fully chilled, run it through an ice cream maker according to manufacturer's instructions. During final minute or two, stir in chocolate bacon pieces and toffee. Serve immediately or freeze until firm. If serving out of freezer, defrost ice cream 15 minutes at room temperature before eating.
Scroll top