Maple Bacon Ice Cream



SERVES 8PREP COOK 3h 20m
1packet

Smoky Maple Bacon Tempeh Strips

2tablespoons

pure maple syrup

2tablespoons

brown sugar

¼ teaspoon

cayenne pepper

  1. Preheat oven to 400℉.

  2. On a baking sheet, lay Smoky Maple Bacon Tempeh Strips and brush with pure maple syrup.

  3. In a small bowl, combine brown sugar and cayenne pepper. Sprinkle brown sugar over Smoky Maple Bacon Tempeh Strips.

  4. Bake until caramelized, about (~20 mins). Let cool completely, then roughly chop.


  5. In a medium bowl, fold in Smoky Maple Bacon Tempeh Strips 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.

½cup

pecans, chopped and toasted

2pints

vegan vanilla ice cream, briefly softened

  1. In a medium bowl, fold in bacon pieces and pecans into vegan vanilla ice cream. Transfer to a loaf pan.

  2. Press down with plastic wrap directly on the surface of the ice cream. Freeze until firm (at least 2h).

vegan caramel

14ounces

can coconut milk, plus more if needed

½ cup

evaporated cane juice

½ teaspoon

fine sea salt

½

vanilla bean, seeds scraped and pod reserved

  1. In a wide saucepan, combine everything and bring to a boil. Stir until sugar is dissolved. Reduce heat to medium-low.

  2. Simmer until sauce turns deep brown and thickens into a caramel-like consistency (~35 mins)

    . Remove from heat and cool completely.