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Bourbon Bacon Pecan Ice Cream with Caramel Sauce

Regular price $19.16   ($1.19/serving)

This is what I call the perfect combination for someone who loves bourbon, bacon, and ice cream...which in my opinion is a lot of us! Be warned - once you've had this frozen snack, no other ice cream compares. 1/2 Gallon


  • 1 pint Heavy Cream
  • 2.25 oz Walnuts
  • 3-4 slices Turkey Bacon
  • 14 oz Condensed Milk
  • 3 tablespoons Bourbon
  • 1 tablespoon Brown Sugar
  • 2 teaspoon Vanilla Extract

What's Delivered

  • 1 pint Heavy Cream
  • 2.25 oz bag of Walnuts
  • 8 oz Turkey Bacon
  • 14 oz Condensed Milk


1/2 Gallon

Prep/Cook Time





Please watch the short video above to see how it’s done.

Preheat the oven to 400°F.

1. Lay 3-6 slices of bacon on a baking rack atop a sheet pan (Bacon amount is dependent of your preference). Evenly sprinkle the brown sugar over the bacon and bake for 15-20 minutes or until it is brown and crispy. Timing may vary so check accordingly ‘cause you don’t want these bad boys to burn.

2. When done and cooled, chop into nice size chunks.

3. Pour the heavy cream into a mixing bowl but make sure the cream is C-O-L-D so it whips to perfection. Mix until fluffy and forms stiff peaks (insert Viagra joke here).

4. In a separate bowl, combine the condensed milk, bourbon, and vanilla. Stir until all ingredients are incorporated and then slowly fold into your whipped cream a little at a time until, that too, is evenly incorporated.

5. Fold in the pecans and candied bacon.

6. Pour this heavenly mixture evenly into 2 loaf tins and sprinkle with extra pecans to make it look purdy. Cover with plastic wrap and let it cool in the freezer for - at least - 6 hours but preferably overnight. You want it to get hard (insert Viagra joke #2 here).

When ready to serve, scoop into a rocks glass and drizzle with caramel. Then pour a glass of Bourbon for the chef for a job well done.

Leftover ingredients will be: Bourbon and some pecans. Connect these ingredients with other dishes below.