Bacon Bourbon Peach Ice Cream {No Churn}

You guys today is the day!! I’ve been waiting to kick off the next Bacon Month since August 31st last year.  We had such a good time with Bacon Month 2013 that I couldn’t help but keep the event going.  This year I’m so happy to have more than 20 other bloggers showing off their bacon recipe skills with all of you.  It’s going to get bacon crazy kids!

Bacon Month 2014 Square 500

Today also kicks off our first bacon month giveaway!  At the bottom of this post, now through Sunday August 10th, you can enter to win a copy of the Bacon Nation Cookbook.  Each week we’ll be giving away a different bacon themed cook book, so be sure to check back all through August for more chances to win!

Bourbon Bacon Peach Ice Cream | White Lights on Wednesday

So this ice cream is a little dream of mine.  It’s also my first homemade ice cream ever.  If knew how easy it was, I would have stopped buying my ice cream at the store and starting creating my own fun flavors years ago!  I wanted an ice cream that had bacon in it, duh, but I also wanted something summery…and boozey.  Boozey treats make me smile and giggle to myself.  I thre everything together, crossed my fingers {because the ingredients make sense, but ya never really know until you taste}, and took a big bite.

This ice cream is amazing.  It’s super creamy with an amazing mouth feel.  I love the bits of peaches and the salty pops of bacon.  And the whiskey?  You get this perfect hint of the whiskey.  I couldn’t have asked for a better first ice cream.  Enjoy!

Bourbon Bacon Peach Ice Cream | White Lights on Wednesday

Bourbon Bacon Peach Ice Cream | White Lights on Wednesday

1.0 from 1 reviews
Bacon Bourbon Peach Ice Cream {No Churn}
 
Prep time
Cook time
Total time
 
Author:
Serves: about 4 cups
Ingredients
  • 2 cups heavy cream
  • 14 ounce can sweetened condensed milk
  • 2 tablespoons Peach Mist whiskey {or Jack Daniel's Honey}
  • 1 peach
  • 4 strips bacon
Instructions
  1. Cook bacon in a large skillet over medium heat until crispy. Remove to a paper towel lined plate. Once cooled, chop the bacon into small pieces.
  2. Peel and pit the peach. Dice the peach into small pieces.
  3. In a large bowl, beat heavy cream until it becomes whipped cream. Add sweetened condensed milk and whiskey to whipped cream. Fold in the milk and whiskey until smooth. Fold in diced peach and bacon.
  4. Transfer to a loaf pan. Write the pan tightly in plastic wrap, and freeze for 8 hours or overnight.

 

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Comments

  1. says

    I’ve just started making ice cream recently myself and I must admit, it’s quite addictive. So many flavor options! Love this peach with bacon and bourbon, Julie. I can just imagine the sweet and salty combo in all that creaminess – with the smoky addition of bourbon. And I am so excited about Bacon Month!!!

  2. says

    Oh…. em….. geeeeeeeee…… I love everything about this ice cream Julie! Like you, this ice cream is a little dream of mine. Or at least it is now. You got beaches and pacon and bourbonnnn all in there… Oops, maybe I’ve had too much bourbon already? ;)

    Seriously – this is insane. Did you really do this sans an ice cream maker???

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