Part 2: Bacon ice cream

Hey everyone!

This is part 2 of the bacon ice cream saga! A few years ago I saw a show by chef Micheal Simon that highlighted a company that specialized in candied bacon products! The one product that stood out to me was chocolate covered bacon. So here is my take on their chocolate covered bacon, and to make it even better I’ve paired it with vanilla ice cream!

Chocolate covered bacon recipe:



  1. Set up a double boiler to insulate the chocolate as you melt it. If you don’t have a true double boiler, just take a large Pyrex bowl, and place it on top of a small pot with 1″ of water. Bring the water up to a simmer, add the chocolate, and slowly melt the chocolate, make sure you don’t get any water in the chocolate or it will seize up!
  2. Once the chocolate is completely melted, dip the bacon in the chocolate and place on a piece of parchment paper.
  3. Place in the fridge and cool until the chocolate has hardened, about 10 minutes.
  4. Serve with a scoop of ice cream and enjoy!


Hope you all enjoyed this recipe! I found it only took a few minutes to make and was super tasty!

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Preview: Bacon ice cream part 2 and the dish with no name!

Hey everyone!

I’ve been super busy with my studies this week so I haven’t had too much time to post any new recipes. But tomorrow I will!

I’m going to be putting up the second part of the Bacon Ice cream series, and a new dish that I have yet to name! It has a hungarian background, but since I don’t speak Hungarian I have no Idea how to spell it!

Check back tomorrow for the recipes!





Part 1: Bacon ice cream 3 ways!

Hey everybody!

I don’t have time to post all 3 recipes for the bacon ice cream, but I have enough time to do one!

I got the idea originally from Smokin bones a few weeks ago, and ever since I thought I could do better! So here is my interpretation of the bacon ice cream I had at Smokin bones.

Vanilla ice cream with bacon brittle


  • Good quality vanilla ice cream
  • 1 cup white sugar
  • 1/2 cup corn syrup
  • 1/2 cup water
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup crumbled bacon (reserve 1 tbsp for garnish)

Preparations and Cooking:

  1. In a small pot, mix the sugar, corn syrup, and water together. On medium heat, combine the mixture until clear. Turn the heat up to medium/high and boil (do not stir!), using a candy thermometer bring the mixture up to 300 degrees F (hard crack). 
  2. immediately take the sugar mixture off the heat, Mix the baking soda, butter, vanilla, and bacon into the sugar mixture. (this might get a bit scary because it bubbles, but it’s okay!)
  3. When the bubbles subside, pour onto a baking sheet that is lined with parchment paper.
  4. Allow to cool for 30 minutes
  5. Break the brittle into pieces and put half of the brittle into a food processor. Blend the brittle in the food processor until it is the texture of coarse corn meal, pour the mixture into a bowl.
  6. Scoop out a ball of ice cream and roll it in the bacon brittle until it is completely covered.
  7. Serve with a piece of the intact bacon brittle and some crumbled bacon for garnish.


Thanks for checking out part 1 of my bacon ice cream adventure! Please let me know what you think and try it out yourself!

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Sneak peak: Bacon ice cream 3 ways

Hey everyone!

This weekend has been a little crazy, so I haven’t been able to come up with any full new recipes, but I will have some tomorrow for you! I have been playing with the idea of bacon ice cream ever since I had it at Smokin bones. I really think that there is some untapped bacon goodness in this concept, so ill be doing my interpretation!

Check back tomorrow to see how it turns out!

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Smokin Bones Cookshack

Hey everyone!

So this is our first actual food related post so please let us know what you think, and pass it to everyone you know!

Smoking bones cookshack is a restaurant that started out in Victoria a few years ago. It was the word of the town and had some pretty decent BBQ. For quite a while it was one of our favorite places to go and get a good rack of ribs, or a good burger, but something changed. Sometime last year, they moved to a new location, and it just hasn’t been the same, I can honestly say I’m really disappointed.

We have been back twice since they moved, and I think it will be our last.

So lets get to it!

When we first walked in, we waited! Earlier in the day I made my reservation for 7:30, but we had to wait for 2 other tables to be seated before us, so we stood around until 7:45. Not the greatest way to start a meal, but it wasn’t the end of the world! The ambiance is what you would expect from this type of restaurant, busy, bustling and a fun place to be! Maybe a bit pretentious for this type of establishment, but overall quite nice. The waiters and waitresses we friendly and we were quickly asked what we would like to to drink. And soon after that we were ready to order our food.

We ordered the BBQ taster for $50 and the Bacon ice cream for $6.50.

The BBQ platter includes pork ribs, beef ribs, pulled pork, brisket, and for sides we ordered hand-cut fries, yam fries and candied carrots. It is a huge plate of food! I mean massive, enough for at least 3 people (which we had) but maybe even 4 people. Now I apologise for not having any photos, but the food is just not that pretty! Its BBQ so I’m not expecting it to be pretty, just as long as it tastes darn good!

We started by grabbing a bunch of fries and pulled pork off of the plate, and to be honest the fries were great! Lots of flavor, just the right amount of crunch. And the pulled pork was pretty good as well, it had a good solid smokey flavour, and a sweet, tangy sauce, but a word of warning, this amazing tasting exterior leads to a dry and flavorless interior which leads us to believe that they only cover the pulled pork in sauce once it is plated and not mix it through.

Next we grabbed some yam fries, they were disappointing to say the least, no flavor, no crunch, just a baked yam. Don’t put yam fries on the menu if you can’t cook them, leave it to somebody who knows how!

The ribs, now the plate came with 2 different ribs, the beef and the pork, and they were on 2 totally different levels, so lets start with the pork ribs. One word for these ribs, DRY!!!!! I hate dry ribs, everything about them, why serve them if they are dry, dunk them in something, anything! The meat was to tough, didn’t fall of the bone, and they need to take a good look at how they make them, maybe mop them a little more while they are smoking to get the moisture back and maybe a few more hours in the smoker to really get a good bark on them. But this is all beside the fact that they were disappointing.

The Beef ribs on the other hand were pretty good, lots of flavour, moist, with lots of sauce, the only flaw was they were a little tough. Now some people like beef ribs that way and these sit right on the edge of being tough. But if I am to go back to Smokin bones, I would order these.

Now I have left brisket to last for a reason, it was gross. I like brisket, no I love brisket. When done right it can be amazing, but when done wrong it can be like eating blubber, and this was like eating blubber. There was no meat, just chunks of fat with no flavor or texture, disappointing.

Dessert! The highlight of our otherwise disappointing meal! The bacon ice cream was great, it was weird but great. Now you may have guessed by the name that we love bacon and this plate was one that we will remember. They take bacon chunks and coat them in a hard carmel and then grind the brittle of sorts up and coat a big ball of vanilla ice cream in it. This ice cream also has chunks of bacon in it and a whip cream with carmel sauce on top. This combo of the plain ice cream and the hint of bacon in the crispy coating were great! The bacon chunks may have been a little much since they took some chewing to get down, but they just added to the experience.

Overall Smokin Bones has changed. They started out strong, a place to go and get a good rack of ribs and not worry about anyone judging you as you pig down your rack of ribs and bacon ice cream. But these days are over, it has become a bit to pretentious.

2 out of 4 stars

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Thanks everyone!