Hamdi Saidani These rich, boozy Pioneer Woman whiskey-maple sundaes with bacon are made with chocolate ice cream, a homemade whiskey-maple cream sauce, chopped toffee bars, and crispy candied bacon. They take about 30 minutes of hands-on work plus 2 hours to chill the sauce.
I love how simple this looks on paper, but the whiskey sauce is what makes it. You cook cream, maple syrup, corn syrup, and a pinch of salt over medium-low heat until it thickens enough to coat the back of a spoon. Add the whiskey right at the end so it keeps its punch.
The candied bacon is the other half of this recipe. Brush both sides with the maple and brown sugar glaze before baking. Once it’s done, lift it off the rack after a couple minutes. If you leave it sitting, it sticks and you’ll lose half that glaze to the wire.
Pioneer Woman Whiskey-Maple Sundaes With Bacon
Description
These Pioneer Woman whiskey-maple sundaes with bacon pair chocolate ice cream with a rich cream sauce, crunchy toffee pieces, and sweet glazed bacon strips.
Ingredients
For the whiskey sauce:
For the candied bacon:
For the sundae:
Instructions
- Combine the heavy cream, maple syrup, corn syrup, and salt in a medium saucepan. Cook over medium-low heat, stirring constantly, until the sauce thickens slightly and bubbles gently, about 10 to 15 minutes.
- Stir in the whiskey. Pour the sauce into a container and let it cool to room temperature, then refrigerate until fully chilled, about 2 hours.
- Preheat the oven to 350°F. Set a wire rack over a rimmed baking sheet and lay the bacon slices on the rack.
- Microwave the maple syrup and brown sugar in a small bowl for 15 to 20 seconds until just melted. Stir to combine, then brush the glaze onto both sides of each bacon slice.
- Bake the bacon, rotating the pan halfway through, until crisp, about 15 minutes. Let cool on the rack. After a few minutes, lift each slice and set it back down so it doesn’t stick.
- Scoop the chocolate ice cream into bowls. Top with the chilled whiskey-maple sauce, chopped toffee bars, and a slice of candied bacon.
FAQs
What type of whiskey works best for the sauce?
A smooth bourbon like Maker’s Mark or Buffalo Trace works well. Stay away from anything peaty or smoky. You want warmth and a little sweetness, not campfire in your sundae.
What do I serve it with?
These are pretty loaded on their own. A strong cup of coffee or an espresso cuts through the sweetness nicely. For a dinner party, serve them after something simple like grilled steak or burgers.
Can I make the candied bacon ahead of time?
Up to two days ahead, stored in an airtight container at room temperature. It’ll soften a bit. If you want it crisp again, pop the slices back in a 350°F oven for 3 to 4 minutes right before serving.
Does the whiskey cook off in the sauce?
Not fully, since you stir it in at the end. There’s enough alcohol left to taste it. If you’re serving kids, leave the whiskey out entirely and add an extra splash of maple syrup instead.
Can I use a different ice cream flavor?
Vanilla and coffee flavors both work. Chocolate is the best match because it plays off the maple and bacon without competing. Avoid anything fruity, it clashes with the smoky, sweet flavors here.
