Introduction: Elvis Ice Cream
¾ cups creamy peanut butter
¾ cups half and half
¾ cups vanilla yogurt
4 tablespoons honey
2 tablespoons Bacon Flavored Syrup
2 teaspoons pure vanilla extract
3 slices crispy bacon
Step 1: Step 1
Put the peanut butter in a microwave safe bowl and nuke it for about 30 seconds (a little more or a little less, depending on your microwave) to soften it.
Step 2: Step 2
Add the half and half, and yogurt and stir with a rubber scrapper, remembering to get all the peanut butter off the sides of the bowl. When the ingredients are all incorporated, switch to a whisk.
Step 3: Step 3
Add the honey, bacon syrup and vanilla and whisk it all together.
Step 4: Step 4
Using a soup ladle (or anything with a pour spout) put half a ladle of the mixture into each of 6 serving cups or 6 ice pop molds.
Step 5: Step 5
Break up ½ a slice of bacon into each cup/mold and stir it around so the bacon doesn’t all sit on top.
Step 6: Step 6
Freeze uncovered for at least 30 minutes. VIOLA! You’re done! Now try to keep the kids away from the freezer while the ice cream sets up.
Step 7: Serving Suggestion
Take ice cream out of the freezer and let it sit on the counter for abut 10 minutes before serving to soften up a little bit. For the kids, spoon a little of their favorite jelly on top to make a decadent PB&J dessert. For the grown ups, add a little raspberry liqueur to some raspberry jam or orange liqueur to some Orange marmalade.
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