Whoever coined the phrase “the total is greater than the sum of its parts” could have been referring to combining pie and ice cream. Not as in a la mode, but yummy ice cream fillings with a cookie crust frozen in a pie plate. Ice cream pie just may be summer’s ultimate dessert. Forks up.
Bacon Bourbon Ice Cream Pie
For the crust:
- 11 whole graham crackers
- 5 tablespoons butter, melted
- ½ cup old fashioned rolled oats
- ¼ cup brown sugar
- 1 tablespoon pure maple syrup
- Pinch of salt
For the bacon:
- 10 slices bacon
- 3 tablespoons bourbon
- 3 tablespoons brown sugar
For the filling:
- 2 8-ounce cream cheese, room temperature
- 1 can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon bourbon
For the crust: Preheat oven to 350 degrees. Process graham crackers in bowl of food processor until fine crumbs. Add butter, rolled oats, brown sugar and maple syrup. Pulse to combine. Press mixture evenly across bottom and up sides of 9” pie plate. Bake until beginning to crisp, 8-10 minutes. Remove from oven and allow to cool completely.
For the bacon: Line a baking sheet with parchment. Lay strips of bacon on parchment, brush with bourbon and sprinkle with brown sugar. Bake for 25-30 minutes, until crispy. Remove from oven and drain bacon on paper towels. Once cool, set aside 2 strips of bacon and finely chop the remaining eight. Set aside.
For the filling: Beat cream cheese in bowl of heavy stand mixer until fluffy. Add the sweetened condensed milk and beat to combine. In separate chilled bowl, whip the heavy cream to soft peaks. Fold in the bourbon. Fold the whipped cream into the cream cheese mixture. Stir in chopped bacon. Spoon mixture into cooled crust. Freeze for one hour, then wrap in plastic wrap and freeze 3-4 hours before serving. Garnish each slice with a piece of candied bacon and a drizzle of maple syrup.