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Maple Bacon Ice Cream

Imagine your favorite vegan vanilla ice cream, bedazzled with bits of smoky caramelized tempeh bacon and doused with a big spoonful of coconut milk caramel. Better yet, make it and you won’t have to imagine anything!

8 servings

what you’ll need:

1 package Tofurky Smoky Maple Bacon
2 tablespoons pure maple syrup
2 tablespoons brown sugar
¼ teaspoon cayenne pepper, optional
2 pints vegan vanilla ice cream (We love Coconut Bliss & So Delicious)
½ cup pecans, chopped and toasted, optional

For vegan caramel (optional):
1 (14 oz) can coconut milk, plus more if needed
½ cup evaporated cane juice or other vegan sugar
½ teaspoon fine sea salt
½ vanilla bean, seeds scraped, pod reserved

how to make:

  1. Preheat oven to 400℉. Lightly oil a baking sheet or line with parchment.
  2. Lay bacon slices out on baking sheet and brush with maple syrup. In a small bowl, combine sugar and cayenne. Sprinkle sugar over bacon and bake until caramelized, about 15-20 minutes. Let cool completely, then roughly chop.
  3. Let ice cream soften briefly, and transfer to a medium bowl. Fold in bacon pieces and pecans. Transfer ice cream to a loaf pan, press a piece of plastic wrap directly on the surface of the ice cream, and freeze until firm, at least 2 hours.
  4. For caramel, in a wide saucepan, combine coconut milk, sugar, salt, and vanilla bean seeds and pod. Bring to a boil, stirring until sugar is dissolved, and reduce heat to medium-low. Simmer until sauce turns deep brown and thickens into a caramel-like consistency, about 30-40 minutes. Remove from heat and let cool completely. If caramel hardens after cooling, heat it gently, whisking frequently, and add more coconut milk until caramel reaches the desired consistency.

Good food is kind to people, animals, the environment, and especially tastebuds. That’s exactly the kind of food we’ve been making at Tofurky for more than 35 years.

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