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Smoked Maple Ice Cream with Candied Bacon

Smoked Maple Ice Cream with Candied Bacon

By Traeger Kitchen

Sweet & salty treats are always a hit. Whip up this simple homemade ice cream recipe and smoke it on your Traeger. This salty maple bacon dessert is the perfect finale to a family BBQ.

Prep Time

20 Minutes

Cook Time

45 Minutes




This recipe serves:


Units of Measurement:
1/4 Cup brown sugar
1 Tablespoon pure maple syrup
8 Slices bacon
2 Cup half-and-half
1 Cup heavy cream
1/3 Cup dark brown sugar
1/3 Cup Sugar
1/3 Cup maple syrup
1 Teaspoon vanilla extract
1/2 Teaspoon kosher salt
1/4 Teaspoon maple flavoring (optional)
12 Whole Quart Sized Zip Top Bags
1 Pound Ice
1/3 Cup ice cream salt or kosher salt


  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  • 2

    In a small bowl, combine the 1/4 cup brown sugar and 1 Tbsp maple syrup to form a thick paste.

  • 3

    Spray a sheet pan with non-stick spray and then line with aluminum foil.

  • 4

    Lay the strips of bacon on the foil. Spread 1/2 Tbsp of the paste on each piece of bacon using the back of a spoon.

  • 5

    Place the sheet pan in the Traeger and cook for 15 minutes or until bacon is firm and glossy from the sugar.

    350 ˚F / 177 ˚C


  • 6

    Transfer the bacon to a cooling rack or plate and allow it to cool completely. When cooled, crumble bacon into a bowl and set aside.

  • 7

    Turn the heat on your Traeger down to 180℉.

    180 ˚F / 82 ˚C

    Super Smoke

  • 8

    In a 9” x 13” pan, combine all of the ingredients for the ice cream. Whisk until all of the sugar dissolves.

  • 9

    Place the pan in your Traeger and allow to smoke for 25-30 minutes, stirring occasionally.

    180 ˚F / 82 ˚C


    Super Smoke

  • 10

    Raise the temperature on your Traeger to 250℉ and, using a thermometer, cook until the temperature of your cream mixture reaches 170℉, stirring occasionally. Do not exceed 170℉, and do not allow your cream mixture to boil.

    250 ˚F / 121 ˚C

    170 ˚F / 77 ˚C

  • 11

    Take your cream mixture off the heat and allow to cool completely. Divide the cream mixture into 4-6 of the quart sized zip-top bags. Seal tightly and then insert those into a second bag and seal.

  • 12

    Fill a gallon zip-top bag with 1 pound of ice and 1/3 cup ice cream salt. Shake vigorously. Toss it back and forth.

  • 13

    Add ice and salt to the outer gallon bag as needed and drain the excess water.

  • 14

    When the ice cream mixture is frozen to your desired consistency, add in your bacon. Mix it directly into the ice cream or sprinkle on top. Enjoy!

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