Maple Bacon Ice Cream

Preheat oven to 400℉.

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

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

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

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.

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

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

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

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

. Remove from heat and cool completely.