Bacon Ice Cream Cookie Sandwich


Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Definitely not the same ice cream sandwich you bought from the man in the musical truck when you were a kid. Folding crispy bacon bits into ice cream is one of the best examples of a savory sweet dessert—a more grown-up flavor, if you will. The bacon-bit ice cream is a delicious treat on its own, but why not take it a step further and serve it squished between two golden brown, buttery chocolate chip cookies studded with more bacon and then roll it in candied pecans and ... you guessed it: more bacon.



Take the ice cream out of the freezer and let it sit on the counter to soften for 10 minutes. Transfer to a bowl and fold in half of the bacon bits.

Line a 9 by 13-inch (23 by 33-cm) pan with parchment paper, allowing the paper to hang over the sides. Press the mixed ice cream into the pan and smooth the top. Freeze until solid again, at least 1 hour.

In a food processor, pulse the pecans until crumbled. Add the remaining bacon bits and pulse once to incorporate. Transfer the mixture to a rimmed plate and set aside.

Remove the ice cream from the freezer and, using a circle cutter the size of your cookies, press out 6 disks of ice cream and put on top of 6 of the cookies. Alternatively, you can let the ice cream soften slightly and use a #8 ice cream scoop. Top with the remaining cookies and press down gently.

Roll the sides of each ice cream sandwich in the pecan-bacon mixture to fully coat. Freeze on a parchment-lined baking sheet again until firm, about 30 minutes, then serve immediately, or wrap each sandwich individually in waxed paper or parchment paper and keep in the freezer for up to 3 days.