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Bacon Ice Cream Cones

Maria Emmerich
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 12 servings
Calories 310

Ingredients
  

ICE CREAM:

  • 14 tablespoons coconut oil or butter if not dairy sensitive
  • 4 tbs MCT oil
  • 1/2 cup unsweetened almond milk or water
  • 4 large eggs
  • 4 large egg yolks
  • 2 teaspoon banana extract
  • 1/4 cup Allulose
  • 1/2 tsp Redmond Real salt *helps keep ice cream soft

PEANUT BUTTER SWIRL:

  • 1/2 cup natural peanut butter softened
  • 1/4 cup coconut oil melted
  • 1/4 cup allulose or 1 tsp stevia: to desired sweetness or Swerve confectioners

Instructions
 

  • Preheat oven to 400ºF.
  • Line a large baking sheet with defined edges with unbleached parchment paper.
  • Using cone-shaped metal (we made our own with sheet metal), wrap one slice of bacon around each. Wrap the bacon tightly, overlapping the edges so the bacon totally covers the cone.
  • Bake for 15-20 minutes or until bacon is crisp. Remove from oven and allow to totally cool.
  • Meanwhile make the ice cream.
  • In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, extract, natural sweetener and salt. Blend until very smooth. Place into ice cream maker and watch the magic happen!
  • Meanwhile, make the peanut butter swirl by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl. Combine until smooth. Cool in fridge until ice cream is almost done.
  • Swirl into the ice cream maker for the last 30 seconds.
  • Turn off ice cream maker. Store in airtight container in the freezer.

Nutrition

Calories: 310 | Fat: 31.7g | Protein: 6.5g | Carbohydrates: 3.3g | Fiber: 1.3g | P:E Ratio: 0.2