Chocolate Chip Cookie Bacon Ice Cream

I scream, you must have this ice cream!!

But really, drop whatever you’re doing and make it because it’s the most perfect, salty/sweet ice cream you’ll ever taste. Ok, sorry for the urgency, I realize you have a life, and it’s a little cold outside, but take time this weekend to make it – I promise you won’t be disappointed. If you don’t have an ice cream maker, I’d highly recommend you purchase one because it’s so worth the investment – I absolutely love my Cusinart ice cream maker. It’s durable and easy to use. I haven’t had any problems.

Side note before I go into the goodness this ice cream is, I’d recommend buying an ice cream container to store this frozen treat because it will prevent freezer burn and also ensures that your ice cream will stay the consistency you want it to be. I have this one and this one.

Sooooooooo, this ice cream. The recipe for the base is made by the ever-so-clever Jeni, owner of Jeni’s Splendid Ice Creams and author of the =cookbook, Jeni’s Splendid Ice Creams at Home. The base of this ice cream is a dream. It’s smooth, sweet and everything I’ve ever wanted. The unique ingredient Jeni uses in her recipe is cream cheese, which makes for a super creamy treat.

Then, there’s the chocolate chip bacon cookie I like to add. The cookie adds texture, chocolate and saltiness, giving the base a comforting punch. The cookie recipe I use is adapted from All Recipes. These are some of the chewiest cookies I’ve ever had and my go-to cookie recipe for oatmeal chocolate chip cookies. I just love the combo of oats and chocolate.




I know it’s starting to get cold outside, but ice cream can be enjoyed any time of the year! If you make this ice cream, don’t forget to tag your photo with #marinamakeseats!!


Ice Cream Base

  • 2 cups whole milk
  • 1 tablespoon plus one teaspoon of cornstarch
  • 3 tablespoons of cream cheese, softened
  • 1/8 teaspoon of salt
  • 1 ¼ cups of heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup

Chocolate Chip Bacon Cookies

  • ½ cup butter, softened
  • ½ cup packed light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups quick-cooking oats
  • 1/2 cup dark chocolate chips
  • 6 slices of bacon


Preheat the oven to 375 and line a rimmed baking sheet with bacon slices. Cook bacon in oven until crisp, about 15-20 minutes. After the bacon is done cooking, let it cool and chop into small pieces. Set aside.

Now, begin prepping the ice cream. Mix about 2 tablespoons of milk (of the two cups of milk) with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar and corn syrup in a saucepan. Bring to a rolling boil over medium-high heat and boil for four minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about one minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary until cold, about 30 minutes.

While ice cream is cooling, preheat the oven to 325 and begin making chocolate chip bacon cookies.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, chocolate chips and chopped bacon. Drop by heaping spoonfuls onto ungreased baking sheets. The recipe should make about 15 cookies, depending on how big or small you make them.

Bake for 12-13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

After the cookies cool completely, crumble about 7 or 8 of them into bite size pieces with your hands, or however many you desire. Of course save a couple for yourself to eat. 🙂

Now back to the ice cream…pour the ice cream base into the frozen canister and spin until thick and creamy. Right before the ice cream reaches your desired consistency, begin dropping the crumbled cookies in a little at a time and continue churning. When done, place the ice cream in a container and cover the top with parchment paper. Freeze for four hours or more before devouring.

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