Maple Bacon Ricotta No-Churn Ice Cream

With the Fall Harvest upon us, it brings changing leaves, warm spice flavours and of course Thanksgiving. Today was such a beautiful warm October day and perfect to enjoy a bowl of homemade ice cream. This recipe incorporates true Canadian flavours of Bacon and St. Leon Organic Maple Syrup from Quebec. This ice cream is a simple no-churn recipe and is absolutely delicious. Pair it with my Caramelized Apple and Raisin Grunt for a wonderful addition to your Thanksgiving celebrations.
Happy Fall and Thanksgiving to all of you!!




​2 cup whipping cream

4 strips thick cut bacon, diced

3 tbsp. pure maple syrup

300 mL condensed milk

1 ½ cup fresh full fat ricotta

1 pkg. (9g) vanilla sugar



In a fry pan over medium-high heat, cook bacon with maple syrup until golden crispy. Let cool for 5 mins.

In a bowl, mix cream and bacon mixture. Place in the refrigerator for at least an hour to infuse the cream.  

In a blender, add condensed milk and ricotta and blend until creamy and smooth.

Strain cream to remove bacon. Place cream and vanilla sugar in a bowl and whip until high peaks form into a thick cream.

Add cream in the ricotta mixture and blend until well incorporated.

Pour mixture in a 9 inch loaf pan. Cover with plastic wrap and place overnight in freezer.

Top with additional maple syrup when serving. (optional)



SERVINGS 6-8| PREP & COOK TIME 1 hr + overnight freezing

Copyright © 2016 Irene Matys.

All Rights Reserved.

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