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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