1/2 pound of Nodine’s Smokehouse Honey Bacon
1 pint Central Market Organics Vanilla ice cream (or chocolate, see tip below)
1 cup toasted pecans, chopped fine
1 1/2 cups caramel or chocolate sauce (try Gifford’s)
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Heat an iron skillet over medium-high heat. Fry the bacon strips until crispy. Remove with a slotted spoon to paper towel-lined platter and allow to cool. Crumble the bacon.
Blend the bacon crumbles and the pecans on a flat surface such as a plate.
While firm, scoop the ice cream into packed ice cream balls. Roll the ice cream balls in the pecan and bacon mixture until well coated. Pop them into a glass dish and drizzle generously with caramel sauce.
Tip: This is also excellent with chocolate ice cream, too.
For a surprise kick, spicy food lovers will enjoy this recipe with jalapeno bacon mixed in, too.
Nutritional analysis per serving: 696 calories, 37 grams fat, 88 grams carbohydrates, 15 grams protein, 80 milligrams cholesterol, 858 milligrams sodium, 4 grams dietary fiber, 45 percent of calories from fat.
Source: Dallas and Fort Worth’s Central Market